Total Time
1hr 5mins
Prep 50 mins
Cook 15 mins

A refreshing low-calorie wrap with flavorful filling of tofu, veggies, fruit, and nuts. This recipe refers to the Chile-Garlic Dipping Sauce recipte. Recommend using a chopper. (Eating Well, Spring 2003)

Ingredients Nutrition

  • 4 medium boston lettuce (or any 2 lettuce heads with big round leaves)
  • 2 teaspoons cornstarch
  • 12 teaspoon chile puree, with garlic (or 1/2 fresh Fresno red chile pepper, seeded and minced, and 1 clove garlic, minced)
  • 2 tablespoons canola oil
  • 2 teaspoons fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 cup oyster mushroom, finely chopped
  • 1 (8 ounce) packageflavored baked tofu (or on a plate, put firm tofu btwn towel paper, place another plate on top to squeeze water out for a)
  • 12 cup carrot, finely diced
  • 12 cup green apple, cored and finely diced
  • 12 cup canned water chestnut, rinsed and finely diced
  • 12 cup unsalted cashews, toasted and coarsely chopped
  • 1 teaspoon toasted sesame oil
  • 2 scallions, minced


  1. Separate the leaves to make "cups". Wash and pat dry.
  2. Make Chile-Garlic Dipping Sauce.
  3. Place cornstarch in a small bowl.
  4. Gradually whisk the chile puree with garlic and 1/4 cup of the dipping sauce. Set aside. Reserve the remaining sauce for serving.
  5. Heat a wok or large skillet over medium-high heat. Add oil and tilt pan to coat it evenly.
  6. Add ginger and garlic; stir-fry until fragrant (~30 sec).
  7. Add mushrooms and tofu; stir-fry for 2 minute
  8. Add carrot, apple, and water chestnuts; stir-fry for 30 sec.
  9. Add the dipping sauce-cornstarch mixture. Cook, stirring, until vegetables are heated through and sauce has thickened (~2 min).
  10. Add cashews, sesame oil, and scallions; toss to combine.
  11. To assemple cups: Spoon about 2 Tbsp of filling into each lettuce cup.
  12. Serve with the remaining dipping sauce.