Recipe for Lettuce Wraps

6 | 15 Minutes | by Nirali Tanna

Lip-smacking Asian lettuce wraps make for a great way to incorporate antioxidant rich veggies in your family diet. Either make them and serve or get them to roll their own wraps by serving a DIY version of it.


10 Minutes


5 Minutes


Pure Veg.

TOTAL Pieces



  • 6 Pieces Iceberg Lettuce
  • 2 Teaspoons Garlic ( लहसुन) (finely chopped)
  • 1 Teaspoon Ginger (Adrak) (finely chopped)
  • ¼ Cup Spring Onion Whites (finely chopped)
  • ¼ Cup Carrots (गाजर) (finely chopped)
  • ¼ Cup Cabbage (Patta gobi) (finely chopped)
  • ¼ Cup Bean Sprouts
  • ¼ Cup Tofu (grated)
  • ½ Teaspoon Lemon juice
  • 1 Teaspoon Soya Sauce
  • ½ Teaspoon Chilli Flakes
  • Salt to taste
  • 2 Tablespoons Peanuts (roasted and coarsely crushed)
  • 2 Teaspoons Oil


  1. Heat oil in a broad non stick pan, add the garlic, ginger, spring onions and saute.
  2. Add the carrots, cabbage, bean sprouts, tofu, lemon juice, soy sauce, chili flakes, salt and mix well. Transfer the mixture in a seperate bowl and keep aside.
  3. Place the lettuce leaves on a clean dry surface, place a portion of the mixture in the centre and sprinkle some peanuts on top.
  4. Roll up the lettuce to make a wrap and secure with a toothpick.
  5. Serve.

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