{ Thai Peanut Lettuce Wraps }

This is one of those tasty, veggie-laden meals that has you thanking yourself that you stock your refrigerator with fresh produce. Healthy, delicious, and a simple take-along meal for those busy school or work days (you can refrigerate and reheat the filling to wrap in your fresh lettuce leaf). Give it a try, and feel free to substitute any other leftover veggies you’ve got kicking around.

Believe it or not, mushrooms are one of the most delicious meat substitutes in recipes. (We know firsthand! Farmer Denis is a vegetarian, and mushrooms bring us all the flavour when we cook meatless). They crisp up wonderfully, and are great flavour absorbers. But if you’re feeling the need for more protein in this meal, feel free to sub back in some cooked ground pork, beef, or chicken in place of those favoured fungi.

Yum! Thank you Erin Walker (from A Little Salt blog) for sharing another delicious veggie recipe with our farm so we can all enjoy our fresh vegetables to the max.

Print Recipe

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.