Light, fresh and ultimately satisfying!
It’s hard to find Lunch or dinner recipes under 300 calories that’s actually satisfying. A bowl of salad seldom stimulates the taste buds, and the portion sizes on these types of meals can be so small. If you’re looking for a delicious, filling recipe that is still low in calories, give these Skinny Cauliflower Asian Lettuce Wraps a try! This vegetarian recipe has all the flavor of a restaurant meal without all of the extra fat and calories. And it’s easy enough to prep and heat up in the microwave for a take away lunch or a quick and easy midweek dinner.
By making the filling from cauliflower, mushrooms and water chestnuts, we have succeeded in creating the perfect structural contrast that will make you bite back again and again, bite for bite. Even if you are a meat eater, you won’t miss a thing in this dish! Mix the crispy veggies with a sweet and savory stir-fry sauce and a longing dipping sauce and you won’t feel like you are eating diet foods at all. Light, fresh and ultimately satisfying; what more do you want
The best salad for wraps
You have a couple of options when it comes to packaging for Skinny Cauliflower Asian Lettuce Wraps. We believe Napa cabbage leaves work best because they are firm but pliable. Because they are nice and crispy, they also add an extra layer of texture to the dish! You can use regular cabbage too, but you need to soften these leaves in boiling water first (below) You can find this method in our Slow Cooker Cabbage Rolls Recipe). Napa makes it easy to peel off the sheets and wrap them away.
Another option for fresh salad is iceberg. A head of iceberg lettuce has many large leaves that perfectly envelop the 3/4 cup of delicious cauliflower filling. These leaves are a little harder to roll than softer salads (like green leaf or butter lettuce), but we love how Iceberg gives your wrap a watery crunch.
You can also skip the wrapping part altogether and Turn these into salad cups! For this option, look for butter lettuce (sometimes called Boston or Bibb salad). These smaller leaves are perfect as open-faced cups when you want to turn something upside down.
Make this recipe ahead of time
We mentioned earlier that you can prepare the filling and sauce for Skinny Cauliflower Asian Lettuce Wraps in advance. That makes them super easy to wrap up for work lunch, and they’re just as easy to warm up and create a 5 minute dinner. We only have one piece Advice on meal preparation This recipe: keep the filling separate.
While the filling tastes great cold (or at room temperature), it really glows when it’s warm. You can reheat it on the stove or in the microwave, but you definitely don’t want to heat the salad wraps! We recommend packing the filling in a separate container and not wrapping it in the salad until you are ready to eat. Everything tastes fresh and delicious.
We can’t wait for you to try these Skinny Cauliflower Asian Lettuce Wraps! This vegetarian recipe is perfect for meatless Mondays or anytime you’re looking for a meal with less than 300 calories. Let us know what you think in the comments. We always love to hear from you, whether you have any questions about the recipe or are thinking about how to improve it!
- 1/3 Cup honey
- 3 tablespoon Rice wine vinegar
- 1/4 Cup soy sauce low sodium
- 2 tablespoon Ketchup
- 1 tablespoon Lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon Dijon mustard
- 1/2 Head of cauliflower cut into small florets
- 8th Ounces Water chestnuts canned, diced
- 1/2 Cup Mushrooms diced
- 1/2 Cup yellow onion diced small
- 2 Garlic cloves chopped
- 6th Napa cabbage leaves
Combine 2 tablespoons of honey, 1 teaspoon of rice wine vinegar and 2 tablespoons of soy sauce in a small bowl and set aside.
In a medium sauce pan, mix the remaining honey and warm water and heat until the honey has dissolved. Stir in the remaining soy sauce, vinegar, ketchup, lemon juice, mustard and 1 teaspoon sesame oil. Bring to the boil and cook for about 5 minutes. Transfer to a bowl for dipping and serving, and set aside.
Heat the remaining sesame oil in a large pan or wok. Over medium heat, add the cauliflower and cook until the cauliflower is soft and brown. Stir the prepared stir-fry sauce (made in step 1) together with water chestnuts, mushrooms, onions and garlic to the cauliflower. Fry over medium heat for about 4-5 minutes.
Place about 3/4 cup of the cooked cauliflower mixture on a single cabbage leaf and drizzle with dip. Serve hot!
SmartPoints (Freestyle): 11
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