When I make lettuce wraps, I like to mix it up and try new ingredients. For today’s recipe, I opted for Skinny Thai Tempeh Lettuce Wraps.
Despite my love for corn tortillas, lettuce wraps are a fresh and crisp way to hold the best ingredients! In fact, Skinny Thai Tempeh Lettuce Wraps are easy to make and require minimal cooking.
In order to make it easier to make dinner doing the week, I pre-cook my tempeh first, and reheat it the day I make Skinny Thai Tempeh Lettuce Wraps. First, I boil the tempeh to remove its bitter taste. Then, I marinate the tempeh using my marinade from my Vegan Zoodle Pad Thai recipe.
Next, you simply need to bake or grill the tempeh and reheat it when you are ready to use it. For example, I grill the tempeh and return it to an air-tight container until I am ready to reheat it. This way, it gets marinated twice.
Furthermore, I use half the marinade to prepare the tempeh and the other half for the sauce for the Skinny Thai Tempeh Lettuce Wraps. So, all you need is lettuce, cucumbers, red pepper, onion, and optional peanuts and wasabi peas.
Whenever I serve tacos or lettuce wraps, I like to use my taco holders; my kids love them. Instead of having a free for all taco bar, you can prepare and serve them. Taco holders are also great for an appetizer at a party.
If you love these lettuce wraps, you may also like Skinny Taco Lettuce Cups.