Mexican-Style Lettuce Wrap

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Mexican-Style Lettuce Wrap | Recipe Treasure

Fall’s all about wraps whether they are tortilla wraps, or lettuce wraps. Sometimes I feel like the wrap was created just for the fall! This recipe originates from the traditional lettuce wrap but because I felt that it was too bland for my liking, I decided to substitute the ingredients so they’d fit my taste. As an avid fan of the Mexican cuisine, I made this lettuce wrap using ingredients that are normally used to make Mexican food and now, this has become my favorite variation of the lettuce wrap!

Mexican-Style Lettuce Wrap | Recipe Treasure

Mexican-Style Lettuce Wrap

By

Skill Scale: Easy
Serving: 5-6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • iceberg lettuce - 1 head
  • extra-firm tofu - ½ pound, (brick)
  • sweet onion - 1, (cut into strips)
  • Mexican squash - 1, (cut into strips)
  • green bell pepper - ½, (cut into strips)
  • red bell pepper - ½,(cut into strips)
  • button mushrooms - 6-7, (cut into strips)
  • corn kernels - 1 cup, (frozen, thawed)
  • black beans - 1 cup, (boiled)
  • baby spinach - 2 cup, (chopped)
  • taco seasoning - 1 tbsp
  • salsa - 2 tbsp
  • oil - 1 tbsp
  • Cooking spray
  • Salt - to taste

Instructions

  • Cut tofu into ½ inch thick slices and lay flat on a plate
  • Sprinkle and spread 1 tsp taco seasoning on both sides and leave aside to marinate for 10 minutes
  • Spray cooking spray on a griddle and place the tofu slices on the griddle
  • Grill the tofu on both sides until it is golden brown
  • Take the grilled tofu off of the griddle and cut into bite size strips and keep aside
  • Put 1 tbsp oil in a wok/skillet and heat
  • Place onion strips into the wok/skillet and sauté for 1-2 minutes until it becomes translucent
  • Add mushrooms, squash, green bell pepper, red bell pepper, chopped spinach and corn to the wok/skillet
  • Sauté for 3-4 minutes on high heat until crisp tender
  • Add grilled tofu strips, black beans, salsa and the remaining taco seasoning to the wok/skillet and stir the mixture and keep aside to cool
    ****you can add more salsa, taco seasoning and salt according to your taste
  • Take out the stem from the iceberg lettuce and tap the lettuce on a chopping board to take out approximately 8-12 cups of lettuce
  • Fill each cup of lettuce with the mixture and serve

**Note: can be served with sour cream, guacamole and salsa

Print

Mexican-Style Lettuce Wrap | Recipe Treasure

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