Save These Thai Peanut Veggie Lettuce Wraps are a weeknight favorite that deliver crunch vibrant flavor and a creamy savory-sweet punch with every bite. They are my top pick when I want dinner to feel fresh but require almost no fuss in preparation.
I started making these wraps during a busy stretch when takeout was getting old. Now my friends ask for the peanut sauce recipe every time and we often pile the wraps high for group dinners.
Ingredients
- Butter lettuce or iceberg lettuce: Select leaves that are crisp and firm to easily cradle fillings
- Red bell pepper: Adds bright sweetness and crunch Choose ones that feel heavy for their size
- Shredded carrots: Natural sweetness and an earthy note Opt for freshly shredded if possible for best texture
- Cucumbers: Their coolness balances the spicy peanut sauce Pick firm cucumbers with glossy skin
- Purple cabbage: Provides color and crunch Slice thinly for the best wrap texture
- Extra firm tofu: Protein source with a chewy bite Press tofu well to remove excess moisture
- Roasted peanuts: Adds extra crunch and toasty flavor Select unsalted for better flavor control
- Thai peanut sauce: Homemade or store-bought Look for a balanced sauce with real peanut butter and tamari
- Fresh cilantro and mint: Herbs give brightness and a classic Thai finish Choose vibrant green leaves
Instructions
- Prep the Veggies:
- Wash and dry all produce thoroughly. Slice red bell pepper and cucumber into thin strips. Shred carrots and cabbage finely to allow for easy layering and folding in the lettuce. Set all prepared veggies aside in individual bowls for quick assembly.
- Cook the Tofu:
- Cut extra firm tofu into small cubes or rectangles. Place the pieces on a clean towel and press gently to remove moisture. Heat a nonstick pan over medium and add a splash of vegetable oil. Sear tofu pieces for seven to nine minutes turning occasionally until golden and slightly crisp on all sides. Remove from heat and sprinkle lightly with salt.
- Mix the Thai Peanut Sauce:
- If making from scratch whisk together creamy peanut butter soy sauce lime juice maple syrup garlic fresh ginger and a hint of chili paste or sriracha for heat. Thin with water until drizzly but thick enough to coat vegetables generously. Taste and adjust salt or lime juice as needed.
- Assemble the Wraps:
- Lay lettuce leaves flat on a work surface. Layer a mix of bell pepper cucumber carrots cabbage crispy tofu and peanuts in the center. Drizzle generously with the peanut sauce. Top with fresh cilantro and mint then fold sides of the lettuce to make a taco shape. Serve immediately for best texture and crunch.
- Serve and Enjoy:
- Arrange filled wraps on a large platter for sharing. Offer extra peanut sauce and chopped peanuts for topping. Enjoy with chilled lime wedges on the side if you like a boost of freshness.
Save The peanuts in this dish make every bite a celebration of texture. My sister and I always sneak extra sauce for dipping and laugh about the first time we made these together the kitchen was a happy mess of vegetables and laughter.
Storage tips
Store assembled wraps in airtight containers for up to one day but best eaten fresh. The peanut sauce keeps separately in the fridge for about one week. Keep tofu and veggies in separate containers to maintain texture.
Ingredient substitutions
Swap tofu for crispy tempeh or grilled chicken if you prefer added protein. Almond butter or sunbutter can replace peanut butter in the sauce for allergy sensitive eaters. Use romaine leaves for a firmer wrap base.
Serving suggestions
Serve with steamed jasmine rice or vermicelli noodles for a fuller meal. These wraps pair well with fruit like sliced mango or a tangy Asian slaw. Offer extra lime wedges to dial up the zing.
Cultural and historical context
Lettuce wraps find roots in Thai street food and the tradition of layering bold flavors in fresh handheld bites. The peanut sauce is a take on satay-style dipping sauces beloved throughout Southeast Asian cuisines. Over the years I have adapted this recipe for Western kitchens using local vegetables and easy pantry finds.
Seasonal adaptations
Use avocado slices or sugar snap peas in late spring for bonus creaminess Shredded Brussels sprouts or radish give extra crunch during autumn months Toss chopped mango or pineapple into the mix for a sweet summer variation
Helpful notes
The crispier the tofu the better the wrap holds up Letting the peanut sauce sit for ten minutes after mixing deepens the flavor Plan veggie cutting ahead for easy assembly especially for a crowd
Success Stories
My friend brought these wraps to our summer picnic and they disappeared in minutes. Another pal who hated tofu now requests this recipe all the time saying the sauce is a game changer.
Freezer meal conversion
Freeze plain tofu after pressing and slicing then thaw and pan fry when ready. The veggies are best enjoyed fresh but the peanut sauce can be frozen and thawed overnight for last minute mixing.
Save Enjoy these fresh wraps and make extra peanut sauce to keep your meals bright and lively any night of the week.
Cooking Guide
- → What vegetables work best for these lettuce wraps?
Crisp bell peppers, shredded carrots, cucumbers, and purple cabbage add great texture and flavor.
- → Which type of lettuce should I use?
Butter, iceberg, or romaine lettuce leaves are ideal for sturdy and easy-to-handle wraps.
- → Can I add protein to these wraps?
Grilled tofu, tempeh, or shredded chicken pair well with the peanut sauce and vegetables.
- → How do I make the peanut sauce?
Whisk together creamy peanut butter, soy sauce, lime juice, garlic, and a touch of honey or maple syrup.
- → Are these wraps suitable for meal prep?
Prep vegetables and sauce in advance; assemble wraps just before serving for maximum freshness.