Thai Lettuce Wraps with Ginger Lime Satay Sauce. | Made with healthy, Veggemo milk. |

Thai Lettuce Wraps with Ginger Lime Satay

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 servings (can be cut in half) 1x
  • Category: Asian
  • Cuisine: Easy


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


  1. 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.
  2. 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.
  3. Make the sauce next by combining all the ingredients together in a small bowl.
  4. 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.
  5. 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.
  6. 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