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Lettuce Wraps with Peanut Sauce Recipe

With lettuce or collard leaves taking the place of bread, these wraps make for a crunchy and refreshing meal.

| May 2019


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

Peanut Sauce

  • 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)


  1. Wash lettuce leaves, pat dry, and set aside.
  2. 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.
  3. Stir in water chestnuts, soy sauce, grain, and nutritional yeast (if using). Season with salt and black pepper.
  4. Whisk together all the peanut sauce ingredients.
  5. 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).

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