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  • 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


  • 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


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.