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!
[purerecipe]
Ingredients
Method
- 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
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