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: 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: Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. 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. Arrange lettuce leaves on serving platter. I like to double them up so they are sturdier. Divide stir-fry mixture among leaves. Add veggies to each wrap, then drizzle peanut sauce and crushed peanuts on top. © 2021 Copyright Good Life Organics Sign Up for more recipes!