Skip to main content
Epicurious
Cookbooks

Satay Lettuce Wraps

By Cara Clark and Christina Anstead

4.5

(2)

Photo of chicken satay with vegetables in lettuce wraps on a white plate.
Photo by Angelica Mari

This is a dish that everyone in the family enjoys—which is saying a lot! You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. If there happens to be any leftovers, serve them over a bed of greens for lunch the next day.

Ingredients

For the satay sauce:

⅓ cup plus 1 tablespoon coconut aminos
3 tablespoons natural almond butter
1 tablespoon raw honey or pure maple syrup
2 teaspoons toasted sesame oil
¼ to ½ teaspoon sriracha hot sauce, to taste

For the filling:

1 pound chicken or turkey breast, ground or cut into bite-size pieces
1 red bell pepper, cored, seeded, and chopped
1 cup finely chopped broccoli
1 cup chopped purple cabbage
1 cup shredded carrots
8 green onions (white and green parts), chopped
½ cup chopped jicama
½ cup chopped celery

For serving:

4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well
½ cup unsalted cashew pieces
Toasted sesame seeds or hemp seeds

Preparation

  1. To make the sauce:

    Step 1

    In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.

  2. To make the filling:

    Step 2

    In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.

    Step 3

    Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

The Wellness Remodel cookbook cover with photo of two women preparing at a counter.
From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsWrapChineseEast AsianAsianChicken BreastChickenPoultryTurkeyBell PepperVegetableMainSnackLunchDinnerGluten FreeDairy FreeQuickEasyOne-Pot Meals30 Minutes or LessSauteCookbooksHarper Collins
Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.