I have made several recipes for lettuce wraps. Frankly, most just require too much work. This recipe, however, is so quick and easy and it tastes just as good as the recipes I slaved over.
I doubled this recipe, but I think it made too much. We ate it for dinner and then for two days for lunch. I like leftovers, but not the same ones all week long! I also used bean sprouts because I had them in the pantry. You can use them or not or use water chestnuts in place of them. Totally up to you. Cooking is all about adapting and using what you have on hand.
For the lettuce, I opted for romaine because it was the only organic lettuce I found in the store. Don’t use romaine. It’s just way too soft. Butter lettuce or plain old iceberg hold up better in this recipe. And I used my homemade teriyaki sauce to make these!
This article may contain affiliate links.