Thai Lettuce Wraps

After a weekend of celebrating and consuming, I thought I should flush out my system with some easy lettuce wraps. This is a good way of using up any leftover veggies you might have laying around. I made a chicken filling and a tofu filling, as well as a peanut sauce (see below for recipes) to go with it. I also served a sweet chili sauce, but that came from a bottle that doesn't have a speck of English on it, so I can't suggest it.

Thai Lettuce Wraps

1 1/2 c. bean sprouts
1 c. sliced red cabbage
2 avocados, cut into small bites
1 c. red bell pepper, sliced thin (Full Harvest Farms)
1 c. julienned carrots (you can use shaved carrots or pre-shredded carrots) (Green Acres)
20 lettuce leaves, big enough to put a couple of spoonfuls of food on (Wind N Oak Farm)
1/4. c. peanuts
Tofu or Chicken Filling
Peanut Sauce
Sweet Chili Sauce

It does take a while to prepare all of the veggies, what with the slicing and the julienning and the hand-selection of lettuce leaves. But after that, all you do is assemble to your liking and enjoy!


Marinade for Tofu or Chicken

1/2 c. chopped onion (Genesis Growers)
3 cloves minced garlic
2 jalapenos (We like spice!)
2 tbs. canola oil
2 tbs. soy sauce
a squirt of rooster (Sriracha) sauce...the kind that's in the bottle with the green top and a rooster on the front)
dash of salt and pepper

Marinade for at least one hour. Then pour into a saute pan and cook until it is done. The chicken will need to be cooked longer than the tofu, but you can leave the tofu on a little longer if you want it to be somewhat seared.


Peanut Sauce (taken from a Vegetarian Times recipe)

• 1 cup smooth peanut butter
• 1/4 cup chopped cilantro
• 3 Tbs. sugar
• 2 Tbs. low-sodium soy sauce or tamari
• 2 tsp. cider vinegar
• 2 cloves garlic, minced (2 tsp.)
• Pinch cayenne pepper

Whisk peanut butter with 1 cup hot water in bowl. Stir in remaining ingredients. Season with salt. Place bowl in center of serving platter, and arrange broccoli around it.