EN
FRRecipes
Thai Style Lettuce Wraps
Prep and Cook Time: 1 hour | Serves: 4
Prep and Cook Time: 1 hour
Serves: 4
These crunchy fresh wraps are a perfect light meal for a hot summer day and great for a crowd as the recipe can easily be doubled. Add chopped cashews or peanuts or extra chilies if that’s the way you like them. These little bundles can be eaten when the Thai spiced ground is hot from the pan or allowed to cool once cooked.
Ingredients:
12 oz. pkg. Lightlife® Plant-Based Ground
Thai dressing
1 Tbsp. finely grated ginger
1 clove garlic, minced
3 Tbsp. freshly squeezed lime juice
2 Tbsp. water
1 Tbsp. light brown sugar
1 Tbsp. tamari or soy sauce
1 tsp. sesame oil
1 Tbsp. lemongrass, tender heart finely minced
1 Thai chili, minced
1 head Boston lettuce, separated into leaves
1 cup carrot, finely julienned
1 cup red cabbage, very thinly sliced
1 long red finger chili, thinly sliced
2 radishes, thinly sliced
1/2 cup cilantro sprigs
1/4 cup fresh basil leaves. torn
1/4 cup fresh mint leaves, torn
Preparation:
For the Thai dressing, in a small bowl stir together the ginger, garlic, lime juice, water, brown sugar, tamari, sesame oil, lemongrass and chili. Set aside.
Heat a skillet over medium heat and spray with non-stick cooking spray. Add the Lightlife plant-based ground, breaking up with a wooden spoon and cook for about 5 or 6 minutes until, lightly brown and a little bit crispy. Pour in the Thai dressing and stir over heat for 1 minute until well combined and heated through. Remove from the heat.
To assemble the lettuce cups, place all the ingredients in little bowls and let everyone make their own. Fill a Boston lettuce leaf with a heaping Tablespoon of the Thai spiced ground. Top with a few pieces of carrot, red cabbage and some chilies (more if you like them spicy) Add a couple slices of radish and some cilantro, basil and mint leaves. Fold up the lettuce cups to eat.
Share this recipe:
Made with Lightlife®
Plant-Based Ground
