Makes 4-5 wraps
I first had lettuce wraps in Chicago ten years ago. Since then, I’ve become a big fan of using lettuce or collard leaves to replace tortillas and sandwich bread. For the peanut sauce, I suggest using PB2 since it’s considerably lower in fat than peanut butter. But if you don’t have it on hand, replace the PB2 and water with 3 tablespoons of low-fat natural peanut butter.
- 4–5 large lettuce leaves (Bibb or romaine)
- 3 garlic cloves, minced
- 1/2 cup diced onions
- 1/2 cup grated carrots
- 1/4 cup chopped celery
- 1 teaspoon dried thyme
- 2 tablespoons vegetable broth
- 1 cup diced canned water chestnuts
- 1/4 cup reduced-sodium soy sauce
- 2 cups cooked grain (bulgur, brown rice, quinoa)
- 2 tablespoons nutritional yeast (optional)
- Salt and black pepper, to taste
- 1/4 cup unsweetened nondairy milk (rice, soy, almond, etc.)
- 6 tablespoons PB2 whisked with 3 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon Sriracha (optional)
- Wash lettuce leaves, pat dry, and set aside.
- In a skillet, sauté garlic, onions, carrots, celery, and thyme in vegetable broth over medium heat for 3–5 minutes, until vegetables brown. Remove from heat.
- Stir in water chestnuts, soy sauce, grain, and nutritional yeast (if using). Season with salt and black pepper.
- Whisk together all the peanut sauce ingredients.
- Place 2–3 tablespoons of the vegetable filling in the center of each lettuce leaf. Add 1 tablespoon peanut sauce. Roll into a wrap and enjoy.
More from The China Study Cookbook:
Cover courtesy of Benbella Books
Excerpted with permission from The China Study Cookbook by LeAnne Campbell, PhD (BenBella Books, 2018).