Lettuce wraps makes a delicious appetizer or even a light dinner!   Packed with crunchy veggies, these colorful lettuce wraps are flavored with fresh ingredients.

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• Prep: 25 mins

• Cook: 30 mins

• Total: 55 mins

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Ingredients

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• olive oil 

• 1 medium red onions

• 1 medium beets

• 1 Red bell pepper

• 1 yellow bell pepper

• 2 carrots chopped

• Green Onion 1 bunch

• 10 stalks of Broccoli

• 12 oz water chesnut can

• 12 oz firm tofu OR 16 oz paneer

• 1 tablespoon minced garlic

• 1 tablespoon fresh ginger

• 4 chopped jalepenos 

• 1 tablespoon rice vinegar

• 2 tablespoon soy sauce

• Kung Pao Sauce

• 8 organic butter lettuce leaves

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Directions

Chop in small peices the onion, beet, bell peppers, carrots, broccoli,  jalepenos, ginger, garlic, tofu/paneer, green onion and keep on the side.    

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1. Place 3 teaspoons of olive oil in a big pan and sauté onions, ginger, garlic and jalapenos until they turn light brown

2. Place all vegetables, water chesnuts, tofu OR paneer in a large bowl.  Keep green onions on the side.

3. Add the large bowl mix and rice vinegar into the big pan.  Stir and cover the pan for 5 - 7 minutes.

4. Add the soy sauce and 4 tablespoon Kung pao sauce

5. Once they are marinated well garnish it with green onions.

6. Let it simmer while preparing the sauce and preparing the lettuce leaves

7. Wash and dry butter lettuce leaves

8. Prepare the sauce by adding 3 tablespoon oive oil, 10 tablespoon Kung Pao Sauce and 2 tablespoon balsmic vinegar.  Mix it well.

9. Serve with the Butter lettuce, place the prepared vegetable mix and garnish with the sauce