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Thai Peanut Lettuce Wraps

Prep Time20 minutes
Cook Time15 minutes
Servings: 4 people

Ingredients

Peanut Sauce

  • 1/4 cup smooth peanut butter
  • 2 tbsp sweet chili sauce
  • 1 tbsp grated fresh ginger
  • 2 tbsp soy sauce
  • 2 tbsp lime juice

Filling

  • 1 tbsp avocado oil (or olive oil)
  • 4 cups mushrooms, finely chopped
  • 2 tsp garlic powder
  • 1 sweet pepper, sliced
  • 4 cups purple cabbage, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1 cup carrot, peeled and julienned
  • 1/2 cup cilantro leaves, chopped
  • 1 head butterleaf lettuce, washed and leaves separated
  • 1/2 cup peanuts, roughly chopped

Instructions

  • In a small bowl, whisk together peanut butter, chili sauce, ginger, soy sauce and lime juice. Set aside.
  • Heat a large skillet over medium heat. Add the avocado oil and the mushrooms, and cook, stirring occasionally until the mushrooms have softened. Sprinkle with garlic powder and stir to coat.
  • Add the pepper, cabbage, red onion, and carrot and saute until just softened. Remove from heat, and add the cilantro. Gently coat the mixture with half of the peanut sauce.
  • To serve, fill butterleaf lettuce leaves with a large spoonful of the mushroom mixture and sprinkle with peanuts. Dip in remaining peanut sauce, if desired.