Enjoy the flavor of your favorite Asian-inspired lettuce wraps in the comfort of your home. Add Chickapea noodles and the texture and extra nutrients infused into the recipe will make it an even healthier dinner choice. These little wraps are big on taste and being gluten-free, vegan and budget-friendly they may become a weekly staple in your home.  

Asian-Inspired Noodle Lettuce Wraps

• Prep Time:  25 minutes
• Cook Time: 25 minutes
• Total Time:  50 minutes
• Course: Dinner
• Cuisine: Asian
• Servings:  4

 Peanut Sauce Ingredients:

• 3 Tbsp tamari sauce
• 3 Tbsp hoisin sauce
• 1 Tbsp sesame oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp peanut butter
• 1 Tbsp agave syrup
• 1 tsp sweet chili sauce
• ½ tsp garlic powder
• ½ tsp ginger powder

Wrap Ingredients:

• 1 package Linguine
• 1 Tbsp salt, (for cooking pasta)
• 1 head of iceburg lettuce or butterhead lettuce, leaves separated and washed
• 2 Tbsp avocado oil
• 1 package gluten-free veggie ground
• ½ white onion, diced
• 1 red bell pepper, diced
• 1 tsp black bean garlic sauce, optional*
• 1 avocado, sliced
• ¼ shelled peanuts, unsalted
• 1 carrot, shredded

Sauce Instructions:

1. Place all sauce ingredients in a resealable jar.
2. Mix the ingredients well to combine.
3. Set aside while preparing the wrap filling.

Wrap Instructions:

1. Cut the bottom part of the lettuce off.
2. Carefully peel off each lettuce leaf and place in a colander to wash.
3. Dry the leaves thoroughly and set aside.
4. Warm avocado oil over medium heat in a non-stick frying pan.
5. Add onion and bell pepper to the pan and cook for 3-4 minutes.
6. Add the veggie ground to the pan, if applicable, break the veggie ground apart using a wooden spoon until it resembles a ground texture.
7. Mix in 1 tsp of black bean garlic sauce (optional) and half of the peanut sauce.
8. Cook the mixture in the pan until heated through, roughly 10 minutes.
9. Meanwhile, prepare Chickapea Linguine to package specifications. (Heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes.)
10. Drain the pasta and rinse with warm water.
11. Add the pasta into the frying pan and toss lightly to coat in the sauce but avoid breaking the noodles.
12. Once the noodles are incorporate and well coated, remove the pan from the heat.
13. Take the jar of peanut sauce and add 1/4-1/3 a cup of warm water to thin the sauce.
14. Taking a single lettuce leaf, fill it with the pasta/ veggie ground mixture.
15. Top each leaf with avocado, shredded carrot and peanut pieces.
16. Drizzle over some thinned peanut sauce.
17. Serve immediately .
18. Enjoy!

Recipe Notes:

• Avocado oil is suggested in this recipe because it has a high smoke point.
• Thinning the peanut sauce will be a matter of taste. It is a very strong sauce meant to flavor the stir-fry and may be too strong without adjustment for most palates.
• Black bean garlic sauce is an optional ingredient that adds more garlic flavor to the recipe.
• Any unused peanut sauce can be stored in the fridge in a sealed container for 3-4 days.
• Veggie ground is available under a variety of names and is found in most stores. Look for it in either the refrigerated or frozen sections of your local market. It may be listed under names such as beefless ground, ground round, Italian veggie crumble etc.