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.
For the satay:
- 1 teaspoon coconut oil
- 1/4 cup finely minced onion
- 1 tablespoon finely minced ginger
- 2 garlic cloves
- 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
For the sauce:
- 3 tablespoons honey*
- 3 tablespoons soy sauce*
- 1 tablespoon sesame oil
- 2 teaspoons vinegar
- 1 teaspoon corn starch mixed with a little water
For the Thai lettuce wraps:
- 2 teaspoons coconut oil
- 1/2 large yellow onion, minced
- 1 2-inch piece of ginger, julienned
- 3 garlic cloves
- 12 medium crimini or white mushrooms, chopped
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 227ml can of water chestnuts, chopped
- 1 14 ounce can baby corn, chopped (omit for paleo)
- 1/4 cup chopped pecans
- 1/4 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.
- 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.
- Make the sauce next by combining all the ingredients together in a small bowl.
- 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.
- 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.
- 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.
*Substitute coco aminos for paleo
*If you eat a plant-based diet that does not include honey you can substitute maple syrup or cane sugar