Thai Lettuce Wraps with Seitan



Recipe Information

Total Time: 

25 minutes active; 40 minutes total



These easy Thai wraps topped with a peanutty sauce pack in the flavor. For a non-vegetarian version, try beef or chicken.


  • 1 pound seitan, drained and diced
  • 1/4 cup lime juice, divided
  • 3 teaspoons red curry paste, divided
  • 1 tablespoon water
  • Pinch of salt
  • 1 tablespoon tamari
  • 1 tablespoon smooth peanut butter
  • 2 teaspoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 head of butter lettuce, separated into leaves,¬†washed and dried
  • 1/2 cup red bell pepper, diced
  • 1 cup carrot, shredded
  • 5 scallions, diced
  • 2 tablespoons cilantro, roughly chopped
  • 1/4 cup roasted peanuts, roughly chopped
  • Hot sauce to taste (optional)


  1. In a medium bowl, stir together 2 tablespoons lime juice, 2 teaspoons red curry paste, 1 tablespoon 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 tablespoons lime juice, 1 tablespoon tamari, 1 tablespoon peanut butter, 1 teaspoon red curry paste and 2 teaspoons brown sugar. Set aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the seitan and marinade and saute 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.

Serving Suggestion

Got leftover cooked chicken or beef? Marinate and substitute either of these for the seitan. Add cooked rice to the filling if desired.

Nutritional Information

Calories: 383, Fat: 13 g, Cholesterol: 0 mg, Sodium: 852 mg, Carbohydrate: 18 g, Dietary Fiber: 5 g, Protein: 33 g