Thai-Inspired Light and Easy Lettuce Wraps

Gluten Free
Dairy Free
Popular
Low Fod Map
Health score
26%
Thai-Inspired Light and Easy Lettuce Wraps
50 min.
4
144kcal

Suggestions


Craving a light, refreshing, and flavorful meal that caters to your dietary needs? Look no further than these Thai-Inspired Lettuce Wraps! These aren't just any lettuce wraps; they're a vibrant explosion of textures and tastes, perfectly crafted to be gluten-free, dairy-free, and even low FODMAP, making them a delicious option for a wide range of eaters.

Imagine biting into crisp lettuce leaves filled with julienned carrots, daikon radish, and crunchy mung bean sprouts. The star is succulent shrimp, quickly simmered to perfection and coated in a zesty lime and sesame oil dressing with a hint of red chili pepper heat. Don't forget the optional crunch of toasted peanuts for that authentic Thai touch!

Ready in under an hour, including chilling time, these lettuce wraps are ideal for a quick lunch, a satisfying dinner, or even a refreshing appetizer. The vibrant flavors and colors of these wraps not only taste amazing but also make them visually appealing. Each bite is a guilt-free experience with a mere 144 calories per serving. Prepare to experience a culinary adventure that's both healthy and incredibly satisfying. Get ready to embark on a Thai-inspired culinary adventure right in your own kitchen!

Ingredients

  • medium carrots julienned
  • small daikon radish julienned
  • teaspoon sesame oil dark toasted
  • teaspoon juice of lime fresh
  • 0.5 cup mung bean sprouts 
  • 0.3 cup peanuts toasted chopped for peanut-free (optional, omit )
  • small chile pepper red minced seeded
  • large leaf lettuce leaves green red
  • 0.5 teaspoon salt 
  • 0.5 pound shrimp deveined peeled for vegan / vegetarian option (see post above )

Equipment

  • bowl
  • pot
  • plastic wrap

Directions

  1. Combine the lime juice, sesame oil, chile and salt in a medium bowl.Bring a pot of salted water to a boil.
  2. Add the shrimp and simmer until pink, about 3 minutes.
  3. Drain and toss the shrimp into the lime juice mixture, stirring to coat. Refrigerate for 10 to 15 minutes.Set the lettuce leaves on a counter with stem ends toward you. Press against the “spines” until you hear a crunch to make it easier to roll.Divide the carrot, daikon and sprouts among leaves, setting them in the centers toward the bottom. Divide the shrimp among leaves, and sprinkle with the chopped peanuts, if using.
  4. Roll lettuce from the bottom up.
  5. Place each roll, seam side down, on a sheet of plastic wrap, wrap tightly and refrigerate for 15 minutes.
  6. Remove wrap; cut rolls in half and serve.

Nutrition Facts

Calories144kcal
Protein40.49%
Fat35.72%
Carbs23.79%

Properties

Glycemic Index
34.52
Glycemic Load
1.61
Inflammation Score
-10
Nutrition Score
16.643043725387%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.11mg
Apigenin
0.04mg
Luteolin
0.09mg
Kaempferol
0.37mg
Myricetin
0.03mg
Quercetin
1.26mg

Nutrients percent of daily need

Calories:143.57kcal
7.18%
Fat:6.05g
9.31%
Saturated Fat:0.94g
5.9%
Carbohydrates:9.07g
3.02%
Net Carbohydrates:5.64g
2.05%
Sugar:4.22g
4.68%
Cholesterol:91.29mg
30.43%
Sodium:398.37mg
17.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.44g
30.87%
Vitamin A:4805.57IU
96.11%
Vitamin C:40.42mg
48.99%
Vitamin K:44.81µg
42.68%
Copper:0.45mg
22.63%
Manganese:0.43mg
21.62%
Phosphorus:201.96mg
20.2%
Folate:70.12µg
17.53%
Potassium:571.57mg
16.33%
Magnesium:61.54mg
15.39%
Fiber:3.43g
13.72%
Vitamin B3:2.12mg
10.6%
Vitamin B6:0.19mg
9.33%
Calcium:87.87mg
8.79%
Vitamin B1:0.13mg
8.55%
Iron:1.52mg
8.46%
Zinc:1.25mg
8.35%
Vitamin B2:0.09mg
5.13%
Vitamin B5:0.43mg
4.32%
Selenium:1.57µg
2.25%
Vitamin E:0.27mg
1.81%