These Asian Soy Curl Lettuce Wraps are quick to make, healthy, and so tasty! They’re perfect for a light lunch or dinner, and also make a fantastic party appetizer!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links.
These lettuce wraps are inspired by a meal I had at an amazing vegan restaurant in Portland, Oregon. No Bones Beach Club has tropical beach club decor, and an eclectic vegan menu.
While my husband and one of the other members of our group were enjoying deep fried avocado tacos (yes, that’s right, deep fried avocado!), I decided to limit the artery clogging fare and went with the soy curl lettuce wraps. They were delicious!
I enjoyed them so much, I just had to create my own recipe for them. I always love a good recipe for soy curls, and this one came together so easily.
How to Make Asian Soy Curl Lettuce Wraps
To make these lettuce wraps, begin by soaking a package of Butler Soy Curls in hot water until they are rehydrated. Then drain the soy curls and squeeze out the excess water.
Place the soy curls in a large non-stick skillet and stir in one cup of my Homemade Teriyaki Sauce. (I absolutely love my Ozeri Stone Earth Fry Pan. It’s the best nonstick pan I’ve ever used – nothing sticks to it.) Sauté the soy curls on medium heat for about 15 minutes, until they begin to brown and caramelize.
While the soy curls are cooking, prepare 12 Romaine lettuce leaves, the shredded cabbage and carrots, the diced green onions, and the julienned cucumber. Toast the sesame seeds in a small skillet until lightly browned.
Assemble the lettuce wraps by spooning the soy curls into the lettuce leaves. Top the soy curls with cabbage, carrots, cucumber and green onion. Drizzle extra Homemade Teriyaki Sauce over the top for additional flavor!
These lettuce wraps turned out so good! Sweet and savory teriyaki soy curls with fresh, crisp vegetables. A great combination! I hope you give them a try.
Other recipes you might like
- Teriyaki Tofu
- BBQ Soy Curl Sandwich
- Buffalo Soy Curl Sub
- Tofu Veggie Kabobs
- Vegan Fried Rice
- Cashew Veggie Stir Fry
- Soy Curl Fajitas
- Chickpea Lettuce Wraps
If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!
And be sure to sign up for my email list to be among the first to hear about my new recipes. (I promise not to spam you or share your information.)
Asian Soy Curl Lettuce Wraps
Ingredients
- One 8 oz. package Butler Soy Curls
- Hot Water
- 1 cup Teriyaki Sauce
- 12 Romaine Lettuce Leaves washed and stem end removed
- 2 cups shredded red cabbage
- 1 cups shredded carrots
- 1 cup julienned cucumber
- ½ cup sliced green onion
- ¼ cup toasted sesame seeds
Instructions
- Soak the soy curls in the hot water until they are rehydrated and soft.
- Drain and press the excess water out of the soy curls.
- Place the soy curls in a large non-stick skillet and pour the teriyaki sauce over them.
- Sauté until the sauce is absorbed and the soy curls begin to caramelize.
- To serve, spoon some soy curls into a lettuce wrap. Top the soy curls with cabbage, carrot, cucumber, green onion, and sesame seeds.
Nutrition
Nutritional calculations are approximate.
