Thai Lettuce Wrap

Ingredients

SAUCE
• 3 tablespoons toasted sesame seeds
• 4 Tbs soy sauce
• 2 Tbs rice vinegar
• 1 TBS maple syrup
• 1 tablespoon fresh lime juice
• 1 tablespoon sesame oil
• 1/8 tsp cayenne pepper
• 3/4 cup crunchy peanut butter
• 1/4 cup boiling water

WRAPS
• 1/4 cup soy sauce+ 1/4 cup mirin
• 1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick slices or sub seitan for veggie version
• 1 tablespoon cornstarch
• 3 tablespoons sesame oil, divided
• 1 1/2 cups bean sprouts or chopped mushrooms
• 2-3 carrots shredded
• 1/2 cucumber, shredded
• 18 leaves from lettuce, washed
• 1/2 cup cilantro, chopped rough
• 1/4 cup roasted peanuts, crushed, for sprinkling on top

Instructions

For dipping sauce:
1. In a small bowl add warm water to peanut butter and stir to combine. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, sesame oil, and cayenne pepper.

For wraps:
1. Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside.
2. Place chicken slices in medium bowl; sprinkle with salt and pepper.
3. Add cornstarch and toss to coat.
4. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat.
5. Add chicken slices and sauté until cooked through, about 4 minutes.
6. Using slotted spoon, transfer chicken slices to bowl. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
7. Arrange lettuce leaves on serving platter. I like to double them up so they are sturdier.
8. Divide stir-fry mixture among leaves. Add veggies to each wrap, then drizzle peanut sauce and crushed peanuts on top.

https://goodlifeorganics.org/thai-lettuce-wrap/