Asian Lettuce Wraps

Asian Lettuce Wraps

151 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    32 m
  • Ready In

    47 m

“After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
  2. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
  3. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

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Reviews (151)

Rate This Recipe


I made this last night for dinner. It was terrific. I substituted cabbage and water chestnuts for the tofu, used more garlic than called for and left out the vegetable oil completely. It was very tasty and a good summer time meal.



This is one of my all-time favourite recipes.. you can easily make it low-carb with switching to low-carb hoisin sauce, and swapping out the carrots. All my friends wanted the recipe.



Outstanding recipe! Tasted better than PF Changs!

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Amount Per Serving (4 total)

  • Calories
  • 836 cal
  • 42%
  • Fat
  • 31 g
  • 48%
  • Carbs
  • 95.5 g
  • 31%
  • Protein
  • 45.8 g
  • 92%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 774 mg
  • 31%

Based on a 2,000 calorie diet



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