Lettuce Wraps

Lettuce wraps have to be the easiest yet take the most time for me to prep. Finely chopped veggies — cabbage, peppers, bean sprouts, onions, water chestnuts, mushrooms.  Chop, chop, chop. Oh so good when it’s done. I haven’t made any since summer started, but in the latest Family Circle they have the Moo Shu Vegetable Wraps which seem to be a lot quicker to prep using the bagged shredded veggies. I usually don’t put tofu in but this still sounds good.

Moo Shu Vegetables
1 package of firm tofu, cut in 6 slices
2 tbsps of spicy grilling sauce (house of tsang)
1 tbsp of canola oil
2 cloves of garlic, peeled and chopped
2 tbsp ginger root, peeled and chopped
1 bag of coleslaw mix
1 bag of shredded carrots
4 ounces of sliced mixed mushrooms
1 cup of bean sprouts
1/2 cup of vegetable broth
1/4 cup of hoisin sauce
3 tbsps of light soy sauce
6 scallions  sliced
1 tsp of sesame oil
10 whole wheat flour tortillas

Heat grill on medium. Coat with cooking spray. Brush both sides of the tofu slices with the grilling sauce and grill for 3 mins per side. remove to plate and cut into cubes. Keep warm.

In a large non stick pan or wok, heat oil on medium. Add garlic and ginger and cook for 30 seconds. Add coleslaw, carrots, mushrooms, sprouts, and a 1/4 cup of broth. Cook and stir frequently.

Stir together remaining 1/4 cup of broth, hoisin sauce and soy sauce. Add to pan and cook for a few more mins. Stir occasionally. Stir in scallions, sesame oil and tofu.

Serve on warmed tortilla.

Calories per wrap: 221
Fat 6 grams
Sodium 843 mg