Thai Peanut Veggie Lettuce Wraps

• 1/2 cup smooth peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/4 cup water
• 1 tbsp honey
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup shredded purple cabbage
• 1/2 cup diced cucumber
• 8 large butter lettuce leaves
• 2 green onions, sliced

Steps

1. 1 Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, garlic, water, and honey in a medium bowl until smooth.
2. 2 Slice the red bell pepper, julienne the carrot, shred the purple cabbage, and dice the cucumber.
3. 3 Arrange the lettuce leaves on a serving platter.
4. 4 Divide the veggies evenly among the lettuce leaves.
5. 5 Drizzle generously with peanut sauce.
6. 6 Top with sliced green onions.
7. 7 Serve immediately and enjoy!

Equipment

• Medium bowl
• Knife
• Cutting board

Variations

• Add tofu or chicken for a protein boost.
• Include bean sprouts for extra crunch.

Substitutions

• Use almond butter in place of peanut butter for a nut allergy-friendly option.
• Substitute coconut aminos for soy sauce for a lower sodium option.

Pairings

• Steamed jasmine rice
• Spring rolls

Nutrition

Tips

• For extra crunch, add some toasted peanuts on top.
• If you prefer spicy, add some sriracha to the peanut sauce.

Storage

Store leftover wraps in an airtight container in the fridge for up to 2 days. Reassemble before serving, as lettuce can get soggy.

Freezing: Not recommended to freeze due to the texture of the vegetables and lettuce.

Serving Suggestions

• Serve with jasmine rice for a heartier meal.
• Pair with a refreshing Thai iced tea.

FAQ