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Thai Lettuce Wraps with Seitan

Prep time
45 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Egg-free | Soy-free

Courtesy of National Cooperative Grocers Association


These wraps are fresh and filling.


1⁄4 clime juice (divided)
3 tred curry paste (divided)
1 Twater
1 lbseitan (drained and diced)
1 Ttamari
1 Tpeanut butter
2 tbrown sugar
2 Tvegetable oil
1⁄2 cred pepper (diced)
1 ccarrot (shredded)
5 scallions (sliced)
2 Tcilantro (chopped)
1⁄4 cpeanuts (chopped)
8 butter lettuce (leaves, large, washed and dried)


In a medium bowl, stir together 2 tablespoons of the lime juice, 2 teaspoons of the red curry paste, 1 tablespoon of water, and a pinch of salt. Add the diced seitan and set aside in the refrigerator for at least 30 minutes.

While the seitan marinates, prepare the sauce. In a small bowl, whisk together remaining lime juice, tamari, peanut butter, remaining red curry paste, and brown sugar. Set aside. Heat eh vegetable oil over medium-high heat in a large skillet. Add the seitan and marinade and sauté until marinade is absorbed and seitan begins to brown, about 7 minutes. Turn off the heat and stir in the bell pepper, carrot, scallions, cilantro and peanuts.

Arrange lettuce leaves on a platter. Divide the seitain filling between them, drizzle each one with sauce, and serve. To eat, fold or roll the lettuce leaf over the filling like a soft taco.