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.
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.