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    Home / Recipes / Mains & Sides

    Thai Lettuce Wraps with Peanut Sauce

    Jul 16, 2019 · Updated: Nov 21, 2023 by Dee Dine · Affliate links disclosure.

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    Thai lettuce wraps on a table.

    These spicy Thai lettuce wraps are filled with a spicy mixture of orzo and veggies, tossed with a bright Thai peanut sauce. Easy to toss this dairy free, meat free meal together in 15 minutes.

    Thai lettuce wraps on a table.

    These chilled Thai lettuce wraps are filled with veggies and pasta, tossed with a spicy peanut sauce. This mixture of shredded veggies, garlic, green onions, pine nuts, and pasta are served on fat butterhead lettuce leaves. Soon to become your favorite chilled side salad or barbecue bring-along, just like my chickpea cucumber salad or my zucchini pizza bites.

    Jump to:
    • Why You'll Love These
    • Ingredients
    • Step by Step Instructions
    • Serve & Store
    • Other Fresh Sides
    • 📖 Recipe

    Why You'll Love These

    Quick & easy side. These Thai lettuce wraps with pasta and peanut sauce are easy to make, just toss together the filling and they are addictive! Set them on a platter, and watch how guests can't resist them.

    Hot & spicy. This Thai mixture is spicy with both peanut sauce and cayenne pepper. The butterhead lettuce is a great choice because of the mild flavor, but any large lettuce leaf works.

    Works for any diet. These Thai lettuce wraps are veggie-forward, plant based, dairy free and vegan so everyone at your table can eat them.

    Thai lettuce wraps on a table.

    Ingredients

    Wraps

    Pasta. Use thin spaghetti or orzo
    Cauliflower. Riced, steamed and cooled.
    Vegetables. Chopped and shredded. I used purple cabbage, green onions, carrots, red pepper, yellow pepper, orange pepper.
    Crunch elements. Pine nuts, cashews, sesame seeds.
    Herbs. Parsley, basil leaves.
    Lettuce leaves. Use butterhead lettuce, or iceburg lettuce.

    Peanut Sauce

    rice vinegar
    olive oil
    peanut butter
    garlic
    cayenne pepper
    black pepper
    salt

    See the recipe card at the bottom for full information on ingredients and quantities.

    Step by Step Instructions

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    Step 1: Make peanut sauce. Peel and crush the garlic cloves with a spoon or garlic press. Mix up the peanut sauce by stirring ingredients into a bowl.

    Step 2: Boil the pasta al dente. Submerge in a pot of icy water to cool it fast. Chop into one-inch pieces. Toss in peanut sauce.

    Step 3: Rinse large leaves of lettuce, and pat dry. Line on a baking sheet lined with parchment paper or line a large storage container.

    Step 4: Make the wraps. Chop and shred all remaining veggies. Toss them in with the pasta and peanut sauce until all are coated. Top with pine nuts, cashews and sesame seeds and toss again.

    Serve & Store

    Spoon ¼ cup filling on each lettuce leaf. Refrigerate until ready to serve. When spooned onto leaves, the wraps last about 1 day without wilting.

    The salad however will last at least 3 days in a covered container in the refrigerator.

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    If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    Thai lettuce wraps on a table.

    Thai Lettuce Wraps with Peanut Sauce

    Created by Dee Dine
    These spicy Thai lettuce wraps are filled with a spicy mixture of orzo and veggies, tossed with a bright Thai peanut sauce. Easy to toss this dairy free, meat free meal together in 15 minutes.
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Main Course, Salad, Side Dish
    Cuisine American, Asian
    Servings 8
    Calories 182 kcal

    Ingredients
      

    Thai Lettuce Wraps

    • ½ cup thin spaghetti or orzo
    • 1 cup riced cauliflower
    • 1 cup purple cabbage
    • 8 green onions
    • 1 carrot
    • 1 red pepper
    • 1 yellow pepper
    • 1 orange pepper
    • ½ cup parsley
    • ½ cup basil leaves
    • ½ cup pine nuts
    • ¼ cup cashews crushed
    • 3 tablespoon sesame seeds
    • 6-8 lettuce leaves (butterhead or ice burg)

    Peanut Sauce

    • ¼ cup rice vinegar
    • 2 tablespoon olive oil
    • 2 tablespoon peanut butter
    • 3 cloves garlic crushed
    • pinch cayenne pepper
    • pinch black pepper
    • pinch salt
    Prevent your screen from going dark

    Instructions
     

    Preparations

    • Make peanut sauce. Peel and crush the garlic cloves with a spoon or garlic press. Mix up the peanut sauce by stirring ingredients into a bowl.
      ¼ cup rice vinegar, 2 tablespoon olive oil, 2 tablespoon peanut butter, 3 cloves garlic, pinch cayenne pepper, pinch black pepper, pinch salt
    • Boil the pasta al dente. Submerge in a pot of icy water to cool it fast. Chop into one-inch pieces.
      ½ cup thin spaghetti or orzo
    • Rinse large leaves of lettuce, and pat dry. Line on a baking sheet lined with parchment paper or line a large storage container.
      6-8 lettuce leaves (butterhead or ice burg)

    Make the wraps

    • Toss the pasta with the peanut sauce.
    • Make the filling. Chop and shred all remaining veggies. Toss them in with the pasta and sauce until all are coated.
      1 cup riced cauliflower, 1 cup purple cabbage, 8 green onions, 1 carrot, 1 red pepper, 1 yellow pepper, 1 orange pepper, ½ cup parsley, ½ cup basil leaves, ½ cup pine nuts, ¼ cup cashews, 3 tablespoon sesame seeds
    • Sprinkle. Top with pine nuts, cashews and sesame seeds and toss again.

    Notes

    Serving & Storing the Salad and Wraps. Spoon ¼ cup filling on each lettuce leaf. Refrigerate until ready to serve. When spooned onto leaves, the wraps last about 1 day without wilting. The salad however will last at least 3 days in a covered container in the refrigerator.

    Nutrition

    Calories: 182kcalCarbohydrates: 11gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 37mgPotassium: 367mgFiber: 3gSugar: 4gVitamin A: 2628IUVitamin C: 85mgCalcium: 64mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Buy My Two Cookbooks

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

    Reader Interactions

    Comments

    1. Ela

      July 21, 2019 at 8:21 pm

      5 stars
      These Thai wraps look incredible, Dee! And the peanut sauce sounds super delicious. 🙂

      Reply
      • Dee Dine

        July 22, 2019 at 12:23 pm

        Thank you so much Ela! So glad you like it! Dee xx

        Reply
    2. Bianca Zapatka

      July 16, 2019 at 3:50 pm

      5 stars
      These look so yummy! The perfect appetizer for summer days! 😍

      Reply
      • Dee Dine

        July 17, 2019 at 5:57 am

        Thank you Bianca! So glad you like my thai wraps. Take care, Dee xx

        Reply

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    dee dine

    I'm Dee, and I am a recipe creator and cookbook author sharing healthier, lighter recipes that use plenty of fruits and veggies, and have shorter ingredient lists. I use my science background to make classic recipes healthier. About Dee →

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