If you are looking for light and fresh summer lunch ideas, you’ve come to the right place. Lettuce wraps are simple to make and can be a lot lower in carbs than the classic lunch staple – the sandwich. This recipe is a variation from the quinoa black bean lettuce wraps that I posted a while back.
This is my new favorite peanut sauce! This one is not my own recipe. Our friend Sandy found the recipe from an organic peanut butter company called Once Again and used it as a topping for nime chow. It is absolutely DELICIOUS! We altered the recipe just slightly to include fresh honey roasted peanut butter but really any nut/seed butter would work.
*Note: 1 serving of quinoa lettuce wraps without the peanut sauce = 131 calories (2 WWP pts!)
- In a food processor, add peanut butter, cilantro, water, sweet chili sauce, lime juice, rice wine vinegar, dark brown sugar, ginger root, soy sauce, sesame oil, Sriracha and garlic clove. Mix on low speed for 1-2 minutes or until all ingredients are fully combined and mixture is smooth. May need to scrape down the sides of the mixer. Use immediately and/or store in the refrigerator for 2-3 days.
- In a large mixing bowl, combine cooked quinoa, edamame, red bell pepper, carrots and purple cabbage.
- To assemble lettuce wraps, place lettuce leafs on a plate and scoop 1/2 cup of veggie/quinoa mixture into the center of each leaf. Top with 2 T peanut mixture per lettuce leaf. Pick up like a taco and enjoy!