Gluten Free Lettuce Wraps

Ah, lettuce wraps — they seem so fancy in restaurants and on exotic menus, but so often include sauces that aren’t gluten free or frequently some kind of meat that I don’t eat …. plus I was craving them and didn’t want to go out and pay a fortune. So I invented my own.

One of the fun parts to this recipe is using my new spiralizer tool to make “zoodles” from zucchini and sweet potatoes! You could use your own traditional slaw (or mine – here’s my vegan slaw recipe), but the semi-crunchy spiraled veggies were so fun and delicious in these wraps! Unfortunately, I can’t recommend the brand of spiral cutter I have (GEFU), since it broke the second time I used it (who makes a plastic handle to crank a metal wheel, anyway?!?). If you have a brand you recommend, please leave it in the comments!

The main reason this gluten free lettuce wraps recipe is now on my short-list of easy, go-to meals, is not just because it’s so light and healthy, but also because I can’t get enough of the piquant and fresh flavor combination of fresh avocado, cilantro, mango and beets. Yes, I said beets, and you just need to get over it, because you need to trust me on this one. I was like you once … I was once “beet-shy” too, but now I’m a “beet-extrovert.” I’ve been adding them to everything lately (did you see my gorgeous Salade Nicoise last week?).

I’ve used beets as an ingredient in my gluten free Red Velvet Cupcakes, and they are super fun to work with, but I wasn’t in love with them in their more savory form until I tasted the marinated beets from Love Beets — a company I got to know at Natural Products Expo West this year in Anaheim.

As I mentioned, I’ve now used beets in so many delicious dishes (like these Lettuce Wraps) that I’m a convert. Officially. Their flavor is incredible and how gorgeous in a dish like this? Ruby red gems sprinkled throughout nearly anything would be beautiful, don’t you think?

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Gluten Free Lettuce Wraps

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Ingredients

Chili Mayo

• ¼ cup vegan or regular mayonnaise (or vegan mayo like Earth Balance® Mindful Mayo or Hampton Creek® Just Mayo™)
• 1 tsp. chili powder
• ¼ tsp. paprika

Beet Salsa

• 2 cooked beets (Love Beets marinated beets), diced
• 1 ripe, but not soft avocado, diced
• ½ mango, diced
• Cilantro leaves for garnish
• Italian Parsley leaves for garnish
• cracked black pepper, to taste
• ½ tsp. sriracha

Slaw

• 1 sweet potato
• 1 zucchini
• 1 Tbs. oil (I used avocado oil)
• Salt and pepper, to taste

Fish/Protein

• 4-6 white fish fillets OR 1-2 lbs. shrimp OR tofu (I used Swai; other options include Orange Roughy, Cod, Flounder, Grouper)
• Salt and pepper, to taste
• 1-2 Tbs. oil (I used avocado oil)
• Sriracha Hot Chili Sauce (if using tofu, marinate in 1/3 cup Sriracha Hot Chili Sauce + 4 Tbs. coconut milk )

Wraps

• Romaine hearts or large Bibb lettuce

Instructions

Fill the wraps with whatever you like, but I highly recommend this fresh slaw-salsa combo!

Prepare the chili mayo by mixing well, covering the mayo and refrigerating while preparing the wraps.

Dice the beets, avocado and mango, then toss with torn cilantro and parsley leaves, pepper and sriracha. Cover and refrigerate until serving.

To make the slaw, use a spiral cutter to cut the sweet potato and zucchini into thinly cut, curly strips. Heat 1 tablespoon high heat cooking oil over medium-high, then add the spiral cut vegetables, salt and pepper, cooking until slightly crispy. Transfer to a baking sheet and place in an oven warmed to 200°F to keep warm while preparing the fish.

If necessary, thaw the fish (or shrimp). Add 1 – 2 tablespoons of high heat cooking oil to the skillet used to cook the spiraled vegetables. Lay the fillets in the hot skillet and drizzle with a bead of sriracha, then sprinkle lightly with salt and pepper, to your taste. The same directions apply for tofu, but cover slices in 1/3 cup Sriracha + 4 tablespoons coconut milk, refrigerate for at least 1 hour, then sauté as directed.

Flip when the underside is browning and the fish (or shrimp) no longer looks translucent throughout. Repeat the drizzle of sriracha on the top side of the fish and continue to cook until the entire fillet is no longer pink or translucent. Remove to a baking sheet and place in the oven with the spiral cut vegetables to keep the fish warm until all fillets are cooked.

To serve, cut the cooked fillets into long, thin strips less than 1-inch wide. Wash the lettuce and lay one piece out, layering with a strip of cooked fish, mayo, slaw and salsa. Sprinkle on more cilantro and parsley, if desired. Repeat with remaining fish.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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