Thai Lettuce Wraps
Spicy and light but satisfying! Use chicken, tofu or veggie only. In this example I cooked the chicken separately because it was leftover from the night before and I didn't want it to dry out. I added cauliflower and extra mushrooms for the vegetarian version so it had a meaty satisfaction.
Ingredients
- 1 head iceberg or bib lettuce leaves I like iceberg because you can get it cold enough it's crunchy.
- 1 tsp toasted sesame oil
- 2 tbsp olive oil
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 lb sliced mushrooms
- 1 small can diced water chestnuts
- 1 cup diced red pepper
- 1/4 cup chopped fresh basil or Thai basil Thai basil is a little spicier if you can find it. Most Asian food markets have it.
- 1/4 cup chopped cilantro
- 1 tbsp fresh lime juice
- 1 tbsp low sodium soy sauce
- 2 tsp sambal olek
- 1 tsp fish sauce
- 1 tsp grated fresh ginger I keep my fresh ginger cut in 2 inch pieces in the freezer which makes it easier to grate.
For Sauce:
- 2 tbsp creamy peanut butter
- 3 tbsp low sodium soy sauce
- 1 tbsp lime juice
- 1 tbsp sambal olek or chili garlic sauce if you aren't allergic
- 2 tsp brown sugar
- 1 tbsp honey
- 1 tsp freshly grated ginger
Instructions
- In a large skillet or wok, heat both oils and toss in carrots and cauliflower. Cook stirring for a couple of minutes then add all the other veggies, water chestnuts and cilantro.
- Mix the soy sauce, sambal, lime juice, and fish sauce together and add to the veggies.
- Cook until tender and most of the liquid is cooked in. Toss in cilantro. Spoon into lettuce cups and top with sauce. You will need plenty of napkins.
To make sauce
- Combine all ingredients and blend well. I use my stick blender for just this type of sauce.