clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lettuce Veggie Wraps

  • Author: Annie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


Fresh, crunchy, and full of bright flavors – skip the typical sandwich for lunch today and snarf down these beautiful veggie wraps.


  • 2 ounces bean thread noodles
  • vegetable broth for cooking
  • 2 cups green cabbage, grated
  • 2 cups mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced or microplaned
  • 1 cup carrots, peeled and grated
  • 1 cup red bell pepper, thinly sliced
  • 1/2 cup scallions, chopped
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. fresh basil, chopped
  • 1 Tbsp. fresh cilantro, chopped
  • Medium-size head red lettuce or your favorite tasty green


  1. Soak the bean thread noodles in warm water until softened, about 15 minutes.
  2. In a large skillet, heat a couple of tablespoons of vegetable broth and saute the cabbage for about 5 minutes. Add the mushrooms, garlic and ginger and continue to saute for another 4 minutes. The mushrooms should be soft. Add the carrots and bell pepper and cook an additional 5 minutes or until carrots and pepper are hot, but still have a nice bite. Remove from the heat.
  3. Drain the bean thread noodles and cut into 4-inch lengths with scissors. Add them to the vegetables along with the scallions, soy sauce, vinegar, basil and cilantro. Stir to combine.
  4. To serve, place a generous spoonful of the bean thread mixture onto lettuce leaves. Dip. Consume.


  • Serving Size: 6
  • Calories: 83
  • Sugar: 5
  • Sodium: 330
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 17
  • Protein: 4
  • Cholesterol: 0