Banh Mi Lettuce Wraps


Nothing like moving to make you realize you have too many underpants.


Between the two of us, there are just underpants everywhere.


Moving so much has really made me a master of minimalism. Everything we own has a purpose and a place. Except, that is, for all of the freaking underpants!


The movers arrive Monday. They are beautiful angels who are going to pack up all of our junk for us. But because I anticipate these angels coming in disguise as giant, burly dudes, I’m taking it upon myself to pack our delicates. Although I trust these gentleman are hygienic, I cannot allow their grubby paws on such personal items! There are, like, 3 bags worth of undergarments thus far. Why? Where did these come from?? I blame the 5 for $20 bins at Target.


I also have, like, a lot of athletic gear for someone who only does yoga and goes on walks.


Time: 30 minutes (prep + cooking) | Serves: 9-10 lettuce wraps


  • 1 package of tempeh, cubed
  • 1 carrot, peeled + shredded into thin strips
  • 1 jalapeno, chopped
  • 4-5 radishes, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup of rice vinegar
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of soy sauce
  • 1 tbsp. of olive oil
  • 1 avocado, sliced thin, for serving
  • Cilantro, for serving
  • Butter lettuce leaves, for sering
  • 1/2 cup of vegan mayo
  • 2 tbsp. of sriracha
  • S+P, to taste

How to:

  • In a bowl, combine carrot + jalapeno + radishes + cucumber
  • Add vinegar + sugar + about 1 tsp. of salt
  • Let sit while you prepare tempeh
  • Heat olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook for 4-5 minutes or until browned on all sides
  • Add soy sauce, cook another 1-2 minutes or until absorbed
  • Remove from pan
  • Combine mayo + sriracha, set aside
  • To assemble, add tempeh + pickled veggies + some avocado + cilantro + sriracha mayo in a lettuce cup
  • Pack picnic, head to a grassy knoll + have your sweetie feed you these while simultaneously fanning you

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