Mango Zucchini Lettuce Wraps
A vibrant, light, and satisfying wrap packed with crunchy vegetables, sweet mango, and plant-based protein. Perfect for a quick meal, appetizer, or healthy snack. Serve with lime wedges and a zesty ginger-soy dipping sauce for a fresh, flavorful bite every time.
Equipment
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 small bowl for dipping sauce
- 1 serving platter
Ingredients
For the wraps:
- Romaine lettuce leaves as needed
- ½ cup kelp noodles optional
- 1 zucchini julienned
- ½ mango thinly sliced
- 2 –3 radishes cut into thin sticks
- ¼ cup scallions chopped
- 1 –2 Thai red peppers sliced
- Handful fresh mint leaves
- Edamame baked tofu, or protein of choice, as desired
- Lime wedges for serving
- Sriracha for serving
For the ginger-soy dipping sauce:
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon fresh ginger minced
- 2 teaspoons honey or agave syrup
- ¼ teaspoon sesame oil
- Diced Thai chili pepper optional, to taste
Instructions
- Prepare Your Workspace: Clear and organize your countertop or cutting board area. Gather all ingredients, utensils, and equipment listed. Having everything within reach—like knives, bowls, and serving platters—makes the prep process smooth and stress-free. Rinse all fresh vegetables and herbs under cold running water, then pat dry with a clean kitchen towel or paper towels to remove excess moisture.
- Wash and Separate Lettuce: Carefully separate the romaine lettuce leaves from the head, choosing whole, unblemished leaves for wrapping. Pat them dry thoroughly, as wet leaves can make the wraps soggy. Set them aside on a large plate or tray, keeping them flat to maintain their crispness. These leaves will act as the vessel for all your colorful fillings.
- Julienne Zucchini: Take one medium zucchini and cut off both ends. Slice it lengthwise into thin planks, then stack a few planks at a time and cut into fine matchstick-sized strips. Aim for uniform thickness so they cook evenly if lightly sautéed or stay crisp if served raw. Transfer the zucchini to a small bowl and set aside.
- Slice Mango: Peel half a ripe mango and carefully cut the flesh away from the pit. Slice the mango into thin, even strips that will nestle nicely in the lettuce wraps. If desired, cut the strips slightly smaller than the width of the leaves for easy folding. Place the mango on a separate small plate to avoid mixing with other ingredients.
- Prepare Radishes and Scallions: Trim the ends off 2–3 radishes, then slice them lengthwise into thin sticks similar in size to your zucchini strips. Chop ¼ cup of scallions into small pieces, separating the white and green parts if you like for visual contrast. Combine the radishes and scallions in a small bowl. These add crunch and a mild peppery flavor to the wraps.
- Slice Thai Red Peppers: Using a sharp knife, slice 1–2 Thai red peppers into thin rounds or strips, depending on preference. Remove seeds if you want less heat. These will provide a spicy kick, so adjust the amount based on your tolerance for heat. Set aside in a separate small bowl.
- Prepare Herbs and Protein: Pick a handful of fresh mint leaves, discarding any stems that are too thick. For protein, lightly steam edamame, cube baked tofu, or prepare your preferred protein choice. Ensure the protein pieces are bite-sized for easy wrapping. Arrange the herbs and protein near your other prepped ingredients for easy assembly.
- Make Ginger-Soy Dipping Sauce: In a small mixing bowl, combine ¼ cup soy sauce, 3 tablespoons rice vinegar, 1 teaspoon minced fresh ginger, 2 teaspoons honey or agave syrup, and ¼ teaspoon sesame oil. Stir until well incorporated. For extra heat, add diced Thai chili pepper to taste. Taste and adjust seasoning if desired—this sauce should have a balance of tangy, sweet, and umami flavors.
- Assemble Lettuce Wraps: Lay a single romaine leaf flat on your serving plate. Start layering a few julienned zucchini strips, a couple of mango slices, radish sticks, scallions, Thai red peppers, fresh mint, and your protein of choice in the center. Be mindful not to overfill, so the leaf can fold without tearing. Repeat for each leaf until all ingredients are used.
- Serve with Garnishes: Arrange the prepared wraps on a serving platter. Serve with lime wedges and a small bowl of ginger-soy dipping sauce on the side. Offer sriracha for anyone who enjoys extra spice. Encourage diners to squeeze fresh lime juice over their wraps before dipping for an added burst of flavor.
Notes
- For extra crunch, choose firm, fresh romaine leaves and avoid older, wilted leaves.
- Julienne vegetables thinly for even texture and easy wrapping.
- The mango should be ripe but slightly firm; overripe mango can make the wraps soggy.
- Kelp noodles are optional, but they add a fun, noodle-like texture and boost fiber content.
- Adjust Thai red peppers and sriracha according to your heat preference. Start small—you can always add more.
- This recipe is naturally plant-based, low-carb, and high in fiber, making it a versatile choice for light meals or appetizers.
