Thai Lettuce Wraps

Makes 4 servings

1 1/2 cups walnuts

1/2 cup celery, diced

1/2 cup diced carrots

1/2  red bell pepper, diced

1/2 cup fresh cilantro, minced

1/4 cup scallions, minced  (greens only)



1/4 cup raw wild honey

1/8 cup Nama shoyu  (soy sauce)

½ tsp fresh garlic, minced

1 tsp  fresh ginger, grated

1 Tbs  hulled sesame seeds

1 Tbs  sesame oil

1 tsp red pepper flakes



1 head of lettuce – butter, bib or romaine

Mung bean sprouts

Carrot, grated



  • Gently pull apart lettuce leaves, wash and let dry on paper towel
  • Prepare the sauce in a food processor fitted with an s-blade by adding all ingredients and pulsing 3-4 times.
  • Add walnuts to the processor and pulse 4-5 times until meat of walnut is the consistency of ground meat.
  • Add vegetables to processor and pulse 3-4 more times until all ingredients are incorporated.
  • Place 2-3 lettuce leaves on plate, scoop 2-3 tablespoons of walnut meat mixture in to leaf.
  • Garnish with mung beans and grated carrot .


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