Sesame Ginger Sweet Potato Lettuce Wraps

Gosh! I just discovered Tessa Mae dressing and they are out of this world… especially that sesame ginger one. I usually save lettuce wraps for the spring/summer season, but it’s 70 degrees and beautiful outside down here in Mississippi. Definitely a little weird (for me), but I might as well embrace it with lunches like these. 

My lunches kinda need to be simple, too, with all the rugrats running around here. Simple, but tasty. Because I need tasty for me! It’s the little things. Tasty and nutritive. Because I also need my energy! 

This one seemed to fit all ze bills. Plus it let me flex my creative muscles a tiny bit with all the flavor combos 😊.


1/2c chopped cabbage ribbons (or a handful of coke slaw mix!)

1/2c Sweet Potato noodles 

1tbsp rice wine vinegar

1/8 tsp ginger powder (opt)

1tbsp Tessa Mae sesame ginger dressing

1 tbsp tahini (or more!)

1tsp sesame seeds 

Heat a skillet over medium heat. Spray with avodcado oil (or oil of choice). Toss cole slaw (or cabbage) and sweet potatoes noodles in the pan. Let it sit there for a minute. Add your rice wine vinegar, let that bubble off for a bit then use tongs to flip. You don’t want to flip it too much because then it cooks unevenly. Maybe two big flips. This also gives you some crunchy bits!

Allow that to sauté for a couple more minutes before adding a tbsp of the magic: Tessa Maes sesame ginger dressing 🙌🏻. Toss maybe twice more to incorporate the dressing.

Pile all this goodness into some Living Lettuce Wraps and drizzle with your tahini and sprinkle with sesame seeds. Voila! Lunch is served! 

Then I used tongs to put the mixture into some living lettuce boats, topped with sesame seeds, drizzled on some tahini and dove in! The tahini/sesame-ginger combo was pretty rad if I do say so myself. 

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