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Thai Lettuce Wraps With Seitan


  • 1 lb seitan, drained and diced
  • ¼ c lime juice, divided
  • 3 tsp red curry paste, divided
  • 1 tbsp water
  • pinch of salt
  • 1 tbsp tamari
  • 1 tbsp smooth peanut butter
  • 2 tsp brown sugar
  • 2 tbsp vegetable oil
  • 1 head butter lettuce, separated into leaves, washed and dried
  • ½ c red bell pepper, diced
  • 1 c carrot, shredded
  • 5 scallions, diced
  • 2 tbsp cilantro, roughly chopped
  • ¼ c roasted peanuts, roughly chopped
  • Hot sauce to taste (optional)


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

  2. While the seitan marinates, prepare the sauce, lettuce and vegetables. In a small bowl, whisk together 3 T lime juice, 1 T tamari, 1 T peanut butter, 1 tsp red curry paste and 2 tsp brown sugar. Set aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the seitan and marinade and sauté until the marinade is absorbed and the seitan begins to brown (about 7 minutes). Turn off the heat and stir in the bell pepper, carrot, scallions, cilantro and peanuts.

  3. Lay out 8 medium-large lettuce leaves, divide the filling between them, drizzle each one with sauce and serve. To eat, fold or roll the lettuce leaf over the ingredients like a soft taco.

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