This recipe zucchini mango lettuce wraps has all the colours of the rainbow, packs a punch on the flavour scale and hits the food as medicine brief. By replacing the typical wheat or corn wrap with crunchy lettuce leaves you instantly reduce your calories while bringing more fresh green veggies into your day.
GLUTEN FREE | DAIRY FREE | PALEO | VEGAN OPTION
Zucchini Mango Lettuce Wraps
Romain lettuce leaves
1 zucchini, julienned
1/2 mango, thinly sliced
2 radishes, sliced thinly into sticks
1/4 cup chopped spring onions
1 small red chilli, finely sliced
handful fresh mint
1 sliced cooked chicken breast or protein of choice (tofu is delicious!)
1/2 cup kelp noodles
lime slices, to serve
Siracha, to serve
Ginger & Soy dipping sauce:
4 tablespoons tamari (or soy sauce)
3 tablespoons rice vinegar
1 teaspoon fresh ginger, minced
2 teaspoons honey
1/4 teaspoon sesame oil
- Arrange all prepared ingredients on a platter.
- In a small bowl, whisk all dipping sauce ingredients together. Adjust flavour to how you like.
- To serve put veggies & chicken into lettuce cups, top with siracha, squeeze with lime and dip in sauce.