Seasonal Lettuce Wraps with Peanut Sauce

Another classic that I’ve shared with my social media followers over on Instagram and Facebook. I’ve made this one for A LOT of people but surprisingly, haven’t officially posted it here!

This one definitely switches up depending on what I have in the fridge or what is in season. It’s a great way to use up odds-and-ends in the fridge and is super light and refreshing to have pretty much in any season (although I tend to crave them more in the spring/summer months).

The main focus of this recipe is without a doubt the sauce – people have raved over it! And I loooove making it. Sadly, it doesn’t keep in the fridge for too long but it freezes great!

Enjoy!

lettuce wrap ideas

• • Non-wheat wrap ideas:
    • Rice Wraps
    • Nori Wraps
    • Corn Tortillas
    • Butter Lettuce or similar seasonal large leaf lettuce
  • Protein suggestions:
    • Prawns, Salmon or other Wild Seafood
    • Local Chicken
    • Chickpeas/Beans/Rice
    • Roasted Cauliflower
    • Tofu/Tempeh, etc.
  • Fillings suggestions:
    •  Cabbage
    • Bell Peppers
    • Sprouts
    • Cucumber
    • Carrots
    • Avocados
    • Herbs/Edible Flowers
    • Local Cheese, etc.
  • Flavouring:
    • 2 – 4 tbsp Taco Season Mix
    • 2 – 4 tbsp Melted Coconut Oil

PEANUT SAUCE

• • 1 cup [Pea]Nut Butter
  • ¼ cup Rice Vinegar
  • ⅓ cup Water
  • ⅓ cup Tamari
  • 4 tbsp Honey or Maple Syrup
  • 2 tbsp Fresh Ginger
  • 3 Cloves Garlic, Minced
  • ¼ tsp Red Pepper Flakes
  • 2 tsp Fave Hot Sauce, or to taste
  • 1-2 drops of your favourite Food Grade DoTERRA essential oil (like ginger, lemon, lime, cinnamon, cilantro…)

INSTRUCTIONS

1. 1. PROTEIN: Take your protein and toss with oil and spices until well coated. Sauté over medium-high heat until cooked OR place on a baking tray and bake at 350 until cooked. Generally 15 – 30 minutes for most of the items suggested above.
   2. SAUCE: Throw all of the Peanut Sauce ingredients into a high-powered blender and blend until smooth. Pour all of the sauce into a dish and place in fridge until ready to use or freeze half and use half.
   3. FILLINGS: For the filling ingredients, ensure they are cut in long, thin strips. This will help for wrapping. I like to use a cheese grater for pretty much all of my filling ingredients! Assemble the ingredients and lay them out so that they are easy to grab/use when you start to wrap.
   4. WRAPPING: Now the fun REALLY begins. Depending on what you’ve decided to use, this part can be a bit daunting/challenging at first but SO rewarding in the end. No matter what you use I usually start with: wrap, lettuce, protein, stuffing and then I always tuck both ends in before rolling.
      1. • Rice Wraps: Get a deep plate or bowl and fill with about 1/2 inch of water. Place rice wraps in water just for a few seconds so that the whole wrap gets covered. Take it out and place on a cutting board or plate before wrapping. I like to use a piece of lettuce in me rice wrap first to begin (it makes it easier for rolling).
         • Nori Wraps: You could even put seaweed/nori in your rice wrap as well or just use nori wraps instead of rice wraps. When I use nori wraps, I generally don’t use whole leaf lettuce as well but will sometimes finely chop lettuce and at it in.
         • Corn Tortilla/Butter Lettuce: These are great as appetizers or open-faced wraps. I don’t ever fully wrap them up, just leave them open-faced and fill up as much as I can!

 

COMING SOON

Don’t have the materials to make these or looking for items that are already pre-made? Did you know I offer meal prepping services? Let me help! PLUS I’ll be adding an online shop to my website soon! Contact me to inquire or pre-order!

 

With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!