Ever since I discovered lettuce wraps several years ago, I have been obsessed with them. I don’t have the biggest of appetites, so using lettuce as the delivery system for a meal has been fabulous. Instead of being able to sample only one burrito or wrap, I can have a couple, especially if I don’t overfill the lettuce wrap.
Of course, there is a downside to lettuce wraps. They are messy! There’s no way around that. Well, unless you enjoy lettuce filled with dry ingredients. Once you add any sort of juicy vegetable or liquid condiment, you are guaranteed to need multiple napkins. I don’t mind the mess, though. If food is tasty, it is worth the mess it will make. (As a side note, I have found the romaine or Boston lettuce works best.)
When we have lettuce wraps as a meal, I find them to be pleasing for everyone. Offer a variety of vegetables, proteins, and condiments, and everyone gets the wrap that he or she wants. Have a vegetarian joining you? Offer black beans or tofu. Looking for a bit of a bite in your wrap? Have bowls of diced jalapeno or red pepper flakes.
This sauce will bring some Asian flair to your lettuce wraps. When I made this sauce, it was served with chicken, shredded carrot, bean sprouts, diced red onion, and water chestnuts. There was no sauce leftover, so it must have been enjoyed by all of us!
- 1-1/2 tablespoons granulated sugar
- 3 tablespoons water
- 1/2 cup soy sauce
- 5 tablespoons hoisin
- 1-2 teaspoons sesame oil*
- Combine sugar and water in a small bowl.
- Place in microwave for 15-30 seconds, or until water is warm and sugar is dissolved.
- Add soy sauce, hoisin, and 1 teaspoon sesame oil.
- Mix well to combine.
- Taste and add another teaspoon sesame oil, if desired.
- Use as a topping when making lettuce wraps.
- This sauce can be used to marinate meat or tofu. However, any sauce that is used to marinate meat must be discarded and cannot be used to top lettuce wraps.
