Easy Vegetarian Thai Peanut Lettuce Wraps

Some of my best recipes happen when the fridge is almost empty and I refuse to order takeout. One night, all I had was a head of butter lettuce, some carrots, half a cabbage, and a jar of peanut butter. Fifteen minutes later, my wife looked at me and said, ‘You need to write this one down.’ I did, and now it’s our go-to weeknight dinner when nobody feels like cooking. It’s fresh, crunchy, and that peanut sauce is absolutely addictive.

aka The Empty Fridge Miracle Wraps

Ingredients

Peanut Sauce

• 1/4 cup natural creamy peanut butter (no sugar added)
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice
• 1 tablespoon raw honey
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 2-3 tablespoons warm water (to thin)
• Pinch of crushed red pepper flakes

Wraps

• 1 large head butter lettuce (about 12 leaves), washed and dried
• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 1/2 English cucumber, julienned
• 1/2 cup edamame, shelled (thawed if frozen)
• 3 green onions, sliced
• 1/4 cup roasted peanuts, roughly chopped
• Fresh mint and cilantro leaves

Instructions

1. Make the peanut sauce: In a small bowl, whisk together peanut butter, coconut aminos, lime juice, honey, sesame oil, ginger, and garlic until smooth. Add warm water one tablespoon at a time until you reach a drizzleable consistency. It should coat the back of a spoon but still flow. Set aside.
2. Prep the vegetables: Shred the carrots and cabbage using a box grater or mandoline. Slice the bell pepper into thin strips. Julienne the cucumber into matchstick-sized pieces. Keep each vegetable separate for assembly.
3. Arrange the lettuce cups: Carefully separate butter lettuce leaves, keeping them intact as cups. Pat dry with a towel — any moisture will make them soggy.
4. Assemble the wraps: Fill each lettuce cup with a small handful of shredded carrots, purple cabbage, bell pepper strips, cucumber, and edamame. Top with green onions and fresh herbs.
5. Drizzle and serve: Spoon peanut sauce generously over each wrap. Sprinkle with crushed peanuts. Serve immediately with extra sauce on the side for dipping.

Tips

• The sauce keeps refrigerated for up to 5 days — make a double batch for meal prep.
• Swap butter lettuce for romaine hearts or iceberg cups if that’s what you have.
• Add baked tofu or tempeh for extra protein.
• For a nut-free version, substitute sunflower seed butter for the peanut butter.