Looking for a fresh but spicy dish? Look no further! These Asian Lettuce Wraps do not disappoint! I’ve always been a huge fan of lettuce wraps (especially from Pei Wei) and I’m so excited that I’ve {finally} perfected a lettuce wrap recipe of my very own to share with you!
In this recipe, you’ll have the opportunity to enjoy fresh juicy red bell pepper slices, diced carrots and green onions, spicy marinaded tofu (if you opt for the no-meat option) or chicken, cradled in a cold giant lettuce leaf, topped with creamy cashew peanut sauce. My mouth is watering already!
You might have noticed above I mentioned you could have tofu OR chicken. That’s right! This recipe can easily be made to satisfy vegetarians and meat eaters!
If you’re making the vegetarian version use one container of extra firm tofu cubes (drained). This will be enough for 4 servings. (I ALWAYS eat these leftovers for snacks). Be sure to drain the tofu before you marinate it!
If you’re making the meat eater version, use a one pound chicken breast for every two servings. (Hence if you want to make all chicken lettuce wraps for four people, I suggest using TWO one pound chicken breasts. But feel free to adjust the serving sizes depending on how hungry you are.
Let the tofu and chicken marinade in a rice wine vinegar and Sriracha mix for at least 30 minutes, or up to two hours. I’ve done both before and honestly, I don’t think the timing made a huge difference. Make sure you pour enough rice wine vinegar in the marinading meat (or meat substitute) so that the contents are completely submerged. Stir in about 3 tablespoons of Sriracha for a little added kick and let sit. NOTE: If you’re cooking chicken and tofu, be sure to let these marinade in separate bowls. No one wants salmonella from raw chicken.
If you’re looking for things to do while the tofu/chicken is marinading, you can get started on prepping the veggies and making the {oh so good} creamy cashew peanut sauce. To prep the veggies simply slice the red bell peppers into long skinny slices, dice the carrots and green onions and set aside. Wash your lettuce leaves and carefully pull them off from the head (SLOWLY so they don’t rip…trust me I know from experience!) dry them with a paper towel and set them aside on a plate. If you’re not sure what type of lettuce to use, let me share a couple options with you. If you want something more crunchy go with iceberg lettuce. If you want something softer and easier to roll (this is what I prefer for this recipe) go with butter leaf lettuce (or Boston Bibb Lettuce). I think the name varies depending on where you live. But, if I’m wrong they look and taste extremely similar to one another! You can’t go wrong with either option!
After the veggies are washed and chopped, make the cashew peanut sauce. Yall, I LOVE this sauce. I can {and do} eat it with a fork! Its sooooo good and easy to make! All you have to do is mix raw (unsalted) cashews, a garlic clove, some peanut butter, water, a little bit of rice wine vinegar, and sriracha in a food processor or blender and mix! SO. SIMPLE.
If you store the cashew peanut sauce in an airtight container like a jar or tupperware, it will keep in the fridge for about 2 weeks! Make extra to have something fun to snack on!
Okay, by now your tofu/chicken should be done marinating. I’ll start with tofu instructions first! All you have to do is pour the bowl of marinated tofu (INCLUDING the marinade) into a pan on the stove and bring to a boil. When juices start to boil reduce heat and simmer for 2-3 minutes. Your marinade will start to bubble up (almost like if you were to blow bubbles into milk) and this is perfectly fine! It just means you need to give the simmering tofu a quick stir! Pour the majority of the marinade out into the sink and sauté the tofu until it turns golden brown and set aside.
To make the chicken, similar to the tofu (and you can use the same pan but ONLY if you cook the tofu first) pour the chicken AND marinade into the pan on high heat. Sauté chicken stirring constantly. Something cool is about to happen. The marinade will turn thick and sticky, taking on the appearance of a teriyaki like sauce. Just FYI I discovered this by accident and Greg said it was “really really good” so blame him if you don’t like it since I’ve never tasted it! If anyone knows why this happens when you cook rice wine vinegar, Sriracha, and chicken let me know! I’ve tried googling it and couldn’t find any explanations! Continue stirring the chicken on medium to high heat until all of the marinade has thickened and chicken is cooked all the way through.
You’re done! All you have left to do is assemble the lettuce wraps! Do this by placing the bell peppers, carrots, green onions, tofu or chicken, and cashew peanut sauce in a lettuce leaf and wrap it like a burrito (use a toothpick to keep the wraps together if they’re not cooperating) and enjoy!
- • 1 container of extra firm tofu, cubed (no meat option)
- • 1 lb. chicken breast (2 servings of meat option)
- • 2 cups + 1 Tbs Rice Wine vinegar
- • 3 + 4 Tbs Sriracha
- • 6-8 large lettuce leaves (big enough for wrapping)
- • 1 red bell pepper
- • 1 cup diced carrots
- • 6 green onions, diced
- • 1 cup raw cashews
- • 1 Tbs creamy peanut butter
- • 1 garlic clove
- • 1/2 cup water
- • Place tofu or chicken cubes in a bowl of rice wine vinegar (enough so tofu or chicken is fully submerged) with 3 Tbs of Sriracha mixed in. Let marinade for at least 30 minutes.
- NOTE: If cooking tofu AND chicken, marinade separately to avoid cross contamination.
- • While meat is marinating, cut red bell pepper into long slices and dice carrots and green onions and set aside.
- • Make cashew peanut sauce by placing raw (unsalted) cashews, peanut butter, garlic clove, 1/2 cup water, 1 Tbs rice wine vinegar, and 4 Tbs Sriracha in a food processor or blender. Mix until creamy and smooth and set aside.
- • To cook TOFU- place tofu and marinade in sauce pan on stove and bring to a boil. When marinade starts to boil reduce heat and let simmer for 2-3 minutes, stirring occasionally. After 2-3 minutes, pour out majority of marinade and sauté on high heat. Remove when tofu starts to brown.
- • To cook CHICKEN- place chicken and marinade in pan on stove on high heat. When marinade starts to boil stir chicken. Continue to stir chicken until marinade becomes sticky, completely coating the chicken. Continue doing this until marinade has thickened and chicken is cooked.
- • Place cooked tofu or chicken in large lettuce leaf with bell peppers, carrots, green onions, and top with cashew peanut sauce. Enjoy!
- • Store cashew peanut sauce in separate airtight container and place in refrigerator. Enjoy for up to two weeks.
- • Store lettuce wrap ingredients in airtight container in fridge for up to 5 days.
