The best lettuce wraps cradle something hot and fatty. Case in point: tempura. Of course, you can make your own tempura, but my move is to pick up a box from a Japanese supermarket or sushi joint (or order extra online when getting Japanese food delivered) and throw together this dish in minutes.
If the tempura is fresh, set the pieces in a single layer on a wire rack to keep them crisp. If the tempura has been refrigerated, reheat in a toaster oven or an oven set to 400 degrees until crisp, 7 to 10 minutes. Cut into 1-inch-wide strips, if needed.
Meanwhile, whisk the tempura sauce, vinegar, chile and oil until well mixed.
Divide the tempura and avocado slices among the lettuce leaves. Drizzle the sauce all over, then top with the pepitas and rice crackers. Serve immediately.
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