Fresh and healthy Vietnamese Lettuce wraps can be made with baked chicken or baked tofu and are so fast and easy! Spoon the delicious Nuoc Cham Dressing over top and sprinkle with fresh mint, these little guys are bursting with flavor! Low-carb, Vegan Adaptable!
Character consists of what you do on the third and fourth tries.
~James Michener~
This quick, fresh, low-carb and calorie meal is one of my favorites right now. Vietnamese Lettuce Wraps are a snap to make, especially when you have left-over baked chicken (or baked tofu) in the fridge. This is a recipe for my friend Mikki, who informed me recently while on a trip together, that she doesn’t actually cook, she assembles.
After getting my head around the idea, it dawned on me that there are probably a lot of people out there like her. Busy, single, on-the-go folk that eat primarily out of necessity. Well, it might as well taste good….and this is for you! It takes about 10 minutes of assembly time, no cooking required. The ingredients can also be turned into a salad, making it more easily pack-able.
The flavorful Sriracha-spiked Nuoc Cham is oil-free, and packs a huge flavorful punch. Feel free to keep these vegetarian by subbing baked or smoked tofu instead of the chicken. Avocado slices are always a nice option too and add a lovely richness. This would also make a beautiful, fresh and healthy appetizer, served up on a large white platter….so keep them in mind for your next gathering.
Use butter lettuce, romaine or little gems for the base of these chicken lettuce wraps.
Then start filling them up with healthy veggies. Carrots, cabbage, cucumber, radish- crunchy raw veggies!
Then add your choice of protein. This simple baked chicken is easy. Or either store bought baked tofu, or homemade baked tofu.
Make the easy oil-free Vietnamese dressing called Nuoc Cham. You can make it vegan using vegan fish sauce!
This flavorful Nuoc Chom is made with fresh lime juice, water, fish sauce, sugar and shiracha — the perfect balance of all. Fish Sauce, gives the dressing good umami flavor, and it’s a fermented sauce, full of incredible probiotics. It’s a bit of a “grown-up” taste, or an acquired taste, but it’s worth acquiring, I promise. When balanced properly, you almost won’t notice its presence. You can also use vegan fish sauce!
When ready to eat, just spoon it over the wrap.
How easy is that….with no cooking required!
A low-carb Vietnamese-style lettuce wrap full of healthy veggies with your choice of protein! So tasty, so EASY!!!!
Print
Vietnamese Chicken Lettuce wraps ( or Tofu!)
- Prep Time: 12 mins
- Total Time: 12 mins
- Yield: 1
- Category: wraps, vegan, chicken,
- Method: Assembled
- Cuisine: Vietnamese
Description
Easy, fast and healthy Vietnamese Lettuce Wraps with flavorful Nouc Cham Dressing that can be made with rotisserie chicken or baked Tofu. Vegan adaptable!
Ingredients
- 4 leaves butter lettuce, romaine or little gems
- 1/2 avocado, sliced (optional)
- 1 cup baked chicken ( or sub baked tofu or smoked tofu or seitan) shredded or cut into bite size pieces
- 2 radishes sliced
- 1 cup match stick carrots or shredded cabbage
- 1 small turkish cucumber
- 1–2 scallions sliced
- 6–8 fresh mint leaves
- 2 tablespoons roasted crushed peanuts (optional)
- 1/4 cup lime Juice
- 2 teaspoons sugar
- 2 teaspoons fish sauce ( or use vegan fish sauce)
- 2 tablespoons water
- 1 tsp sriracha
Instructions
- Make Nuoc Cham. Stir all ingredients together in a small bowl.
- Assemble wraps.
- Arrange lettuce leaves on a plate or platter. Divide veggies among them and fill with chicken or baked tofu. Add a slice of avocado, scallions, torn mint leaves and peanuts.
- Serve immediately with Nuoc Cham.
Notes
Use baked chicken, leftover rotisserie chicken, or baked tofu!
Nutrition
- Serving Size: 1
- Calories: 86
- Sugar: 2.3 g
- Sodium: 2.7 mg
- Fat: 6.9 g
- Trans Fat:
- Carbohydrates: 5.1 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Love these!!!!! I have to ask though I am dying to know where that little white speckle bowl with the sauce in it is from? I have been looking for one for ages!!!!
Thanks Andrea! I got it at a vintage store. 🙂
I know this is a great dish for summer, but we had a lot of fish sauce and romaine, so this was a delicious excuse for making Nuoc Cham for a winter supper. I made it with baked sesame ginger tofu. Light yet filling. There’s a bit of prep, so it was a nice way to spend a little time together in the kitchen and have some help.
Perfect, Crystal! Love that you made it with tofu!
Hi Sylvia,
Love your blog, these look delicious! Do you have a favorite brand of fish sauce that you like to use?
Thanks!
I tend to mix it up a bit, so no not really! Some are more pungent than others. Taste of Thai is a milder, basic one that is available at most grocery stores, so it new to fish sauce, start there!