These easy wraps are a great way to use leftover burgers for those busy days when you need a tasty meal in a hurry.
¼ cup soy sauce or tamari (gluten-free if needed)
3 tablespoons brown rice vinegar
2 tablespoons peanut oil
1 teaspoon toasted sesame oil
1 tablespoon coconut nectar, honey, or brown rice syrup
1 teaspoon granulated garlic
1 teaspoon ground ginger
¼ teaspoon red pepper flakes
2 cups shredded Napa cabbage
1 cup shredded bok choy
2 green onions, thinly sliced
1 carrot, grated
½ red bell pepper, thinly sliced
4 burgers of your choice (Pad Thai Burger, Miso Ginger Mung Bean Burger, Asian Quinoa Burger, Asian Corn Burger, and Happy Crabby Patty all work great)
8 leaves lettuce (butterhead lettuce, leaf lettuce, or romaine)
Makes 4 servings.
1. In a small bowl, whisk together the soy sauce, vinegar, peanut oil, sesame oil, coconut nectar, garlic, ginger, and red pepper flakes.
2. In a large bowl, toss together the cabbage, bok choy, green onions, carrot, red bell pepper, and half of the dressing from Step 1. Set aside while preparing the remaining ingredients.
3. Roughly chop the burgers and place in a dry nonstick skillet over medium heat. Cook 3 to 4 minutes, stirring occasionally until warmed through.
4. Divide the chopped burgers evenly between the lettuce leaves and top each one with a spoonful of the cabbage mixture.
5. Serve the remaining dressing as a dipping sauce for the lettuce wraps.
Fun Fact: Napa cabbage, along with bok choy, is one of the popular cabbage vegetables in China. Napa’s sweet, crunchy leaves make an ideal ingredient for salads, sandwiches, soups, stir-fries, and burgers. Napa cabbage is loaded with antioxidants, folates, vitamin C, and vitamin K, and is a wonderful source of fiber.
