Recipe From My Boyfriend

Recipe From My Boyfriend: Glorious Lechuga Wraps

Hooray! It’s officially summer, so I can continue saying it’s summer without anyone giving me any more guff! One of my favorite parts of summer is the way it opens your appetite up to a whole new menu of freshly delicious foods, especially cold food. Yes, I am one of those people that loves cold food (particularly pizza in the morning) and summer helps me get away with this weakness without the side-eyes coming from my living room as I hunch over my refrigerator.

Today’s recipe is for my boyfriend’s “Glorious Lechuga Wraps”. We made ours with romaine lettuce, but you can also do iceberg. Did you know that the whole “iceberg is not good for you” claim is pretty much nonsense? The reason this myth got started was because they were judging the nutritional values of lettuces by their weights, not their caloric values. When the values of romaine lettuce are stacked against the iceberg lettuce, you can see that although there is a difference, it’s not big enough to deem iceberg as “unhealthy” or “the same as eating cardboard”. Those are bogus claims. Personally, I still prefer romaine but if you like iceberg, I say munch it! You can check out the nutritional values side by side here, at

This recipe is great because it allows you to get really creative with your sauces. We used a homemade peanut-sauce, concocted from a jar of extra crunchy peanut butter in our pantry. We also smothered them with sriracha, because we’re a house full of fire-eaters and that is just how we do.

Glorious Lechuga Wraps


– 1/3 cup vegetable broth/stock
– 1/3 cup soy sauce
– 4 tablespoon sesame oil
– 1 tablespoon honey
– 1 table spoon hot chile sauce
– 1 tablespoon minced garlic
– 1 tablespoon ginger
– 1 tablespoon sesame seeds
– 2 bell peppers (diced)
– 1 large carrot (diced)
– 1 large Italian squash (diced)
– 1 broccoli head (diced)
– 2 yellow chiles (diced)
– 1 small onion (diced)
– 1 tomato (diced)
– 1 avocado (diced)
– 1 pinch basil
– ½ cucumber
– salt
– pepper
– 1 small package buckwheat noodles
– 1 head of lettuce (iceberg, romaine, or a good taco-ing lettuce)


1. In mixing bowl, stir together vegetable stock, soy sauce, sesame oil, honey, hot chile sauce, garlic, ginger and sesame seeds. Set aside.

2. Use remaining sesame oil in a wok or large frying pan. Set ho high heat. Toss in peppers, carrot, onion, squash, broccoli and yellow chiles. Saute until the vegetables start to change color.

3. Stir in sauce and simmer for 10 minutes. (Don’t use all the sauce, save it for dipping )

4. Remove from heat and let cool down to room temperature.

5. Boil buckwheat noodles and when finished rinse with cold water. Set aside.

6. Prepare lettuce “shells” to applicable size.

7. In bowl, mix together tomato, avocado, cucumber and a pinch of basil, salt and pepper.


1. lettuce
2. buckwheat noodles
3. vegetable filling
4. tomato/cucumber mixture
5. drizzle of leftover sauce

And last but not least, chow down! 😀

Planning on whipping these bad boys up? Let us know how it goes in the comments and tell us about what sauces you made!

Big thanks to my amazing boyfriend & the best cook I know, Ben.