Asian Lettuce Wraps
This is an exciting small-plate addition to a party. It allows each guest to pick and choose their own ingredients for their Asian-style wrap. And it allows you to say, "Everything's 100% Pritikin healthy -- very low in calories, sodium, sugar, and fat, and very high in fiber and beneficial nutrients."
Ingredients
- 8 ounces soba noodles uncooked
- 1 quart water
- 1 teaspoon sesame oil roasted
- 1/4 cup scallions sliced
- 1 tablespoon vinegar rice
- 2 pints cucumbers hothouse, cut into long thin strips
- 1/2 cup lemon juice freshly squeezed
- 1 tablespoon paprika
- 2 carrots cut into long thin strips
- 3 tablespoons cilantro leaves picked from stems and chopped
- 1 teaspoon ginger root freshly grated
- 1/2 cup plain yogurt, fat free
- 3 sprigs dill freshly chopped
- 1 pint bean sprouts (fresh)
- 1 pint alfalfa sprouts (fresh)
- 4 cups red bell peppers cut into long thin strips
- 1 cup rice (basmati brown) cooked
- 2 pounds butterhead lettuce separated into 12 leaves or more
Instructions
- Cook soba noodles in 1 quart of water until soft. Drain. Cool in ice water for about 2 minutes. When cool, remove noodles and toss with sesame oil, scallions, and vinegar. Let sit for 1 hour.
- Meanwhile, mix cucumbers, lemon juice, and paprika. Let marinate for 1 hour.
- Steam carrots (about 2 minutes) and let cool.
- In a blender, mix cilantro, ginger, yogurt, and dill.
- On a large serving plate, serve small piles of the following: 1) noodles, 2) cucumbers, 3) carrots, 4) bean sprouts, 5) alfalfa sprouts, 5) red bell peppers, 6) rice, and 7) whole lettuce leaves.
- Accompany with yogurt sauce.
- Spoon into each lettuce leaf desired ingredients, including sauce, and wrap.
Tried this recipe?Let us know how it was!