Thai Lettuce Wraps with Seitan

Serving size:
 4 Servings


    • 1⁄4 c
    • lime juice (divided)
    • 3 t
    • red curry paste (divided)
    • 1 T
    • water
    •   pn
    • salt
    • 1 lb
    • seitan (drained and diced)
    • 1 T
    • tamari
    • 1 T
    • peanut butter
    • 2 t
    • brown sugar
    • 2 T
    • vegetable oil
    • 1⁄2 c
    • red pepper (diced)
    • 1 c
    • carrot (shredded)
    • 5
    • scallions (sliced)
    • 2 T
    • cilantro (chopped)
    • 1⁄4 c
    • peanuts (chopped)
    • 8
    • butter lettuce (leaves, large, washed and dried)
45 minutes
Ready in
45 minutes


These wraps are fresh and filling.

Courtesy of National Cooperative Grocers Association


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. 


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