Serve with lettuce leaves, toasted cashews, sambal oelek chili sauce, and optional caramelized onions.
I highly recommend adding caramelized onions to this black rice lettuce wrap! In fact, you could make a big batch of them ahead of time, or make them as you’re preparing the black rice lettuce wraps. Try this caramelized onion recipe from Simply Recipes. Also, feel free to play with your chili sauce or leave it out entirely. Sambal oelek has a more vinegary tart flavor while sriracha has a great complementary sweetness.
There are quite a few protein options for this black rice lettuce wrap. I used Quorn chik’n tenders in this dish but you could use marinated baked tofu, plain tofu, or soy crumbles. A quick pan fry in coconut oil with a splat of tamari is all you need!
Use tamari sauce and gluten free miso paste in the miso ginger dressing to keep these black rice lettuce wraps gluten free.
Diced or ground chicken would be a nice addition to this black rice lettuce wrap. You could also add ground pork, simply marinated with salt, pepper and a bit of tamari and garlic. Just be sure to cook your proteins first! Then mix them in with the vegetables and the black rice lettuce wraps. This is also a great way to use up any leftover proteins you may have in the fridge.
For this black rice lettuce wrap recipe, I used a mixture of sliced snow peas, diced asparagus, and grated purple daikon radish. Other spring options include English peas, cooked fava beans and grated carrots. Fresh or frozen corn, bell pepper, avocado and cauliflower are other great ideas, too!