Teriyaki Tempeh Lettuce Wraps

I’ve been craving some P.F. Changs lettuce wraps for a few weeks now but making the trip to find a location (it would involve a ferry ride) just doesn’t seem worth it. So I decided to take matters into my own hands.

Allow me to introduce you to my new best friend: Teriyaki Tempeh Lettuce Wraps.

I know, I know, I might be moving a little bit fast but seriously, these guys are good. AND they are healthy. Match made in heaven, right?

Teriyaki Tempeh Lettuce Wraps

Makes 10 lettuce wraps. (Nutrition)

– 1 bell pepper, diced
– 1/2 a large onion, diced
– 4 cloves garlic, minced
– 1 block tempeh, crumbled
– 5 baby bella mushrooms, diced
– 2 Tbls peanut oil
– 1/3 cup teriyaki sauce (I used this recipe in its entirety.)
– 1 tsp sriracha (adjust based on heat tolerance)
– 1/8 tsp ginger paste

Start by sautéing the vegetables in peanut oil over medium heat. Once tender and fragrant, stir in tempeh and heat through. Combine with warmed teriyaki sauce and spices. Serve in lettuce leaves.

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You know how I sad good and healthy? Oh yeah, let’s add easy to that growing list of things I love about this recipe. It’s even easier if you have a sous chef do all the chopping and a Pippin dog supervising.

Saute for a few minutes until the onions are sweating and the peppers are tender.

Stir in the rest of the ingredients basically and serve up!

Sure, they may be a bit messy to eat but that’s half the fun.