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Glazed Mixed Veggie Lettuce Wraps

Active Time: 35 minutes
Total Time: 35 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

The combination of earthy, roasted vegetables with sticky, rich sauce, rolled up in watery, crisp lettuce truly is perfection. You can use this formula to swap out for any veggies you have in your fridge.
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Ingredients

  • 1 cup Basmati Rice (Brown)
  • 21⁄2 cups Water
  • 1⁄2 teaspoon Kosher Salt
  • 3 Tablespoons Hoisin Sauce
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 Sweet Potato (small)
  • 2 teaspoons Canola Oil
  • 8 ounces Cremini Mushrooms
  • 1 Carrot
  • 1 Red Bell Pepper
  • 2 cloves Garlic
  • 4 Green Onions
  • 1 package Firm Tofu (extra firm, 12 to 14 ounces)
  • 1 head Butter Lettuce (or romaine, etc.)
  • 1⁄4 teaspoon Sriracha (optional)

Cooking Instructions

  • 1. RICE

    Bring rice, water, and salt to a boil in a small pot. Stir well then reduce to low heat and cover. Steam for 27 - 30 minutes, without opening the lid, or until tender and water has evaporated. Let sit off the heat until you’re ready to serve.

  • 2. SAUCE

    In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

  • 3. SWEET POTATO

    Wash the sweet potato and slice into small cubes. Keep them under about ⅓” square so they’ll cook quickly.

  • 4. SAUTÉ

    Heat the 2 teaspoons of canola oil in a large nonstick skillet over medium-high. Add the sweet potato and cover. Stir occasionally and cook for about 6 minutes until mostly softened. While the sweet potato cooks, slice the mushrooms, carrots, and red pepper. Mince garlic. Slice the green onions.

  • 5. TOFU

    Leave the lid off and crumble in the tofu, breaking it into small pieces as it cooks. Add the diced mushrooms, carrots, garlic, and pepper. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden and veggies are tender; about 3 minutes more. Add ½ of the green onion.

    Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through; about 1 minute. Turn off the heat and stir in the remaining green onion.

  • 6. LETTUCE

    Wash leaves and separate into little cups. Let them dry or use a salad spinner to get most of the water off.

  • 7. SERVING

    Spoon the mixture into individual lettuce leaves and roll up to serve with rice on the side or inside the rolls. Serve with sriracha to taste.

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Substitutions

  • TOFU:
    omit tofu and just add more of any of the veggies, or try with riced cauliflower
  • BROWN RICE:
    sub with white rice, rice noodles or quinoa which will cook faster too!
  • MUSHROOMS:
    or any other vegetables listed can be substituted with your preferred veggies
  • WATER CHESTNUTS:
    there’s a famous P.F. Chang’s knock off recipe that calls for chopped water chestnuts which you can add if you like!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Most will enjoy rolling up the filling in lettuce on their own so serve them in separate piles
  • Sauté a few cubes of tofu separately so they get nice and crisp - some may prefer this over the crumbed tofu
  • Omit or swap out vegetables to include a few that are familiar and preferred - broccoli, carrot, peas, cauliflower, zucchini, etc., all great choices

For Toddlers

  • Serve with a tortilla instead of lettuce for rolling
  • Chop everything into small pieces, or slightly larger pieces as finger foods
  • Leave sauce off and season with only a splash of soy sauce

For Choosy Eaters

  • Keep vegetables separate - it might be easier chopping veggies and roasting on a sheet pan, instead of mixed in the sauté pan
  • Leave the green onion out of their portion
  • Leave sauce off entirely and serve on the side for dipping
  • Leave some veggies they like raw to offer a combination
  • If they don’t love rice, swap the grain for noodles or quinoa (what they like)

Prep Ahead & Use It Up

  1. Cook rice ahead 
  2. Stir together the sauce ingredients
  3. You could make the filling entirely and just reheat to serve. Stores well for 5 days in the fridge
Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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