Thai Lettuce Wraps with Ginger Lime Satay
These healthy and delicious Thai Lettuce Wraps are a breeze to make and super customizable. I like to serve them vegetarian-style, with lots of veggies. The addictive satay sauce can be made with either peanut butter, or almond butter for a paleo version.
These Thai Lettuce Wraps are everything in my world right now. Not even joking. They're packed full of tasty veggies and crunchy water chestnuts all swimming around in a crazy deelish Asian-y sauce. We've been eating them for dinner and the leftovers for lunch. I'd be lying if I said I wasn't tempted to whip them up for breakfast.
And then there's the satay sauce. You guys, Thai lettuce wraps are ALL about the satay sauce, and this one is blowing my mind. It's made with the all-important garlic, onion, ginger trio and your choice of peanut or almond butter. We've been going a little crazy and drowning our wraps in it.
While you're at it, you should double (triple?) up the satay portion of the recipe. It lasts about a week in the fridge and you can slather it on everything. Need a few ideas? Try these:
- As a dip for some roasted veggies.
- Or for spring rolls.
- Poured over your rice or quinoa.
- Thinned with a little water and tossed with some noodles.
- On top of some BBQ chicken or pork.
- As a dressing for some crunchy, Thai salad.
- With some tofu kebabs. And pineapple? Yes, definitely pineapple tofu kebabs.
- Straight from the spoon. Ya, this one for sure.
I can't stress this enough … you guys need to make these Thai Lettuce Wraps. And then invite me over, k. 🙂
Don't be intimidated by the long list of ingredients. Dinner comes together far faster than you'd think. There are three parts to the recipe, and each is very simple.
The satay sauce is made by sauteeing onions, garlic and ginger then putting the rest of the ingredients into the pot and letting it boil. Easy peasy.
The sauce is made by mixing together a splash of this and a splash of that. Super easy.
Making the Thai lettuce wraps is a little like making a stir-fry. Once you chop the veggies, you've done 90% of the work. I (almost) always chop as I go to save time. Start sauteing the onion before you mince the garlic and ginger. Then start chopping the mushrooms. By the time the mushrooms are cooked you should have everything else chopped and ready to go.
And watch out … these guys are messy to eat. #SoNotFirstDateFood!
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MORE DELICIOUS THAI DISHES
- Sticky Thai Peanut Chicken Wings
- Thai Chicken Burrito Bowls with Coconut Cauli Rice and Pineapple Guac
- Thai Turkey Lettuce Wraps
- Summer Peach and Grilled Chicken Pad Thai
- Thai Noodle Salad with Feta Peanut Dressing
Thai Lettuce Wraps with Ginger Lime Satay
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- 1 teaspoon coconut oil
- ¼ cup finely minced onion
- 1 tablespoon finely minced ginger
- 2 cloves garlic
- 1 cup vegetable broth or water
- 4 tablespoons all-natural peanut or almond butter
- Juice from 1 lime
- 1 tablespoon soy sauce*
- Sea salt and Sriracha, to taste
- 3 tablespoons honey*
- 3 tablespoons soy sauce, coco aminos for paleo
- 1 tablespoon sesame oil
- 2 teaspoons vinegar
- 1 teaspoon corn starch mixed with a little water
The Thai Lettuce Wraps
- 2 teaspoons coconut oil
- ½ large yellow onion, minced
- 2 inch piece of ginger, julienned
- 3 cloves garlic
- 12 medium crimini or white mushrooms, chopped
- 1 large carrot, diced
- 1 red bell pepper, diced
- 8 ounce can of water chestnuts, chopped
- 14 ounce can baby corn, chopped (omit for paleo)
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- Butter lettuce leaves
- Lime, cilantro, sesame seeds, almonds, and Sriracha, for garnish
- Begin by making the satay sauce. Heat the oil in a small pot over medium-high heat. Add the onion and ginger and cook for 2-3 minutes, or until the onion softens. Add the garlic and cook for one minute more. OPTIONAL STEP: If you want a smooth sauce, blend the onion with the broth or water then return it to the pot.1 teaspoon coconut oil, ¼ cup finely minced onion, 1 tablespoon finely minced ginger, 2 cloves garlic
- Add all remaining satay sauce ingredients and bring the pot to a boil. Whisk the satay sauce until it thickens. Season to taste with sea salt and Sriracha and set aside.1 cup vegetable broth or water, 4 tablespoons all-natural peanut or almond butter, Juice from 1 lime, 1 tablespoon soy sauce*, Sea salt and Sriracha
- Make the sauce next by combining all the ingredients together in a small bowl.3 tablespoons honey*, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons vinegar, 1 teaspoon corn starch mixed with a little water
- Make the Thai lettuce wraps. Begin by heating the coconut oil in a large frying pan over medium-high heat. Add the onion, ginger, and garlic and let them cook for 3-4 minutes, or until it begins to soften. Add the mushrooms and cook until they are brown, about 5-7 minutes.2 teaspoons coconut oil, ½ large yellow onion, 2 inch piece of ginger, 3 cloves garlic, 12 medium crimini or white mushrooms
- Add the carrot and bell pepper and cook for 2 minutes. Add the water chestnuts, corn, pecans, walnuts, and the sauce and stir until the sauce is bubbly and thick.1 large carrot, 1 red bell pepper, 8 ounce can of water chestnuts, 14 ounce can baby corn, ¼ cup chopped pecans, ¼ cup chopped walnuts
- Put the pan on the table and let everyone serve themselves. Load the lettuce with veggies then top with some satay sauce and any or all of the garnishes.Butter lettuce leaves, Lime, cilantro, sesame seeds, almonds, and Sriracha, for garnish