The Be Well Recipe: Asian Lettuce Wraps With Peanut Sauce

These delightfully flavorful lettuce wraps from The Essential Thyroid Cookbook are a cinch to prepare, making them a great option for a nutrient-dense weeknight meal. For an extra burst of flavor, drizzle with Coconut Peanut Sauce, an amazingly flavorful sauce that pairs nicely with the Asian Lettuce Wraps, but can also be used over grilled meat, steamed or roasted vegetables, and Asian-inspired rice bowls. It will keep for at least a week in the refrigerator, but I promise it won’t even last that long.


Asian Lettuce Wraps With Peanut Sauce
Serves: Serves 4
  • ½ cup raw cashews
  • 2 tablespoons coconut or avocado oil
  • 2 tablespoons sliced shallots
  • 2 cloves garlic, finely chopped
  • 2 tablespoons freshly grated ginger
  • ½ cup chopped crimini or shiitake mushrooms
  • 2 tablespoons filtered water or broth
  • 1 pound ground chicken
  • 3 tablespoons fresh lime juice
  • 1 tablespoon reduced sodium tamari soy sauce or coconut aminos
  • ¼ teaspoon red pepper flakes
  • 1 head butter lettuce, washed and patted dry
  • 1 cup shredded cabbage
  • 1 large carrot, shredded
  • Coconut Peanut Sauce (Recipe Below)
  1. Preheat oven to 350°F. Spread cashews out on a sheet pan and toast in the oven for 6-8 minutes. Be careful not to burn. Remove from heat and set aside.
  2. Heat oil in a medium-sized skillet over medium heat and sauté shallots, garlic, ginger, and mushrooms for 3-4 minutes until softened and lightly browned. If ingredients begin to stick to the pan, add water or broth to deglaze. Add ground chicken and cook thoroughly, for about 4-5 minutes, while using a wooden spoon to break into smaller pieces.
  3. Remove pan from heat. Add lime juice, soy sauce or coconut aminos, and red pepper flakes. Mix well and adjust seasonings as desired.
  4. To serve, spoon several tablespoons of chicken mixture into the center of a lettuce leaf and top with shredded cabbage, carrot, and cashews. Drizzle with Coconut Peanut Sauce.
  5. Paleo adaptation: Substitute coconut aminos for soy sauce. Use Paleo adaptation for Coconut Peanut Sauce recipe.

  6. AIP adaptation: Substitute coconut aminos for soy sauce and omit toasted cashews and Coconut Peanut Sauce.
  7. Appropriate for: Paleo, AIP, 30 minutes or less

Coconut Peanut Sauce
  • ½ cup full fat or light coconut milk
  • ½ cup unsweetened, natural peanut butter
  • 3-4 tablespoons reduced-sodium tamari soy sauce or coconut aminos
  • 1½ tablespoons pure maple syrup
  • 1 tablespoon brown rice vinegar
  • 1 clove garlic
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon red pepper flakes (optional)
  • Sriracha hot pepper sauce to taste (optional)
  1. Place all ingredients into a blender and puree on high until smooth and creamy.
  2. Store in an airtight jar for up to 7 days in the refrigerator.

  3. Cook’s notes: Substitute almond butter, sunflower seed butter, or cashew butter for peanut butter, if desired. To make soy-free, use coconut aminos in place of soy sauce.
  4. Paleo adaptation: Substitute any nut or seed butter in place of peanut butter. Substitute coconut aminos for soy sauce.
  5. Appropriate for: Vegan, Paleo, Elimination Diet, 30 minutes or less

Reprinted with permission from The Essential Thyroid Cookbook: Over 100 Nourishing Recipes for Thriving with Hypothyroidism and Hashimoto’s, (Blue Wheel Press). Copyright 2017, Lisa Markley, MS, RDN and Jill Grunewald, HNC.

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