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You are here: Home / Recipes / Main Dish / Thai/Asian/Indian / Vegetarian Thai Lentil Lettuce Wraps

Vegetarian Thai Lentil Lettuce Wraps

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Quick, easy and nourishing, Vegetarian Lettuce Wraps with a crave-worthy Miso Sriracha Peanut Sauce make a hearty yet light lunch or dinner. Packed with garlicky, gingery lentils and mushrooms, these lettuce wraps are hearty and filling. This recipe is vegetarian and vegan 

Thai Lettuce Wraps lined up in a rectangular plate surrounded by a small bowl of dressing and fresh Thai basil.

Table of Contents

  • The Freshest Veggies for Vegetarian Lettuce Wraps
  • How to Make Vegetarian Lettuce Wraps
  • How to Make Lettuce Wrap Sauce
  • An Alternative to Fish Sauce
  • A Few Recipe Notes
  • More Thai Recipes to Love
  • Vegetarian Thai Lentil Lettuce Wraps Recipe

The Freshest Veggies for Vegetarian Lettuce Wraps

The farmers markets and our CSA this year have been incredible, perfect for making fresh salads and lettuce wraps. Each week there are new veggies to be explored and sometimes things I’ve never seen before. Take snow peas for example. They’re familiar, yes? Well, this year Bell’s Farm had a haul of purple snow peas.

So I bought several bags, ate them right out of the bag, blanched them, and steamed others. Their flavor is vibrant yet just the same as the green variety, but I can’t help wonder if their nutritional value is any different.

And the Thai basil… ahhh … It’s rarely in stores, at the market or farm stand. But this year I grew a few plants in my herb patch and they are thriving! 

Heading home from the market, I started dreaming up these Vegan Lettuce Wraps.

Sliced and julienned vegetables on a square plate with the miso sriracha peanut sauce on a measuring spoon. Thai basil plant on one side.

How to Make Vegetarian Lettuce Wraps

Although the ingredient list looks long for these vegan lettuce wraps, they’re mostly pantry staples and fresh ingredients you’d find in a salad. This recipe is so simple to pull together and the flavors are absolutely fabulous.

  • First, in a small saucepot cook the lentils. 
  • Next, while the lentils are simmering, saute the onions and mushrooms. To the onion and mushroom mixture add the tamari, maple syrup, curry paste, Sriracha, and liquid aminos. Stir and cook on low.
  • Last, set aside to cool while you make the sauce. 

The lentil mixture can be made at least two days in advance and stored in the fridge. 

How to Make Lettuce Wrap Sauce

Oh. My. Goodness. The lettuce wrap sauce y’all.

There are so many flavors going on, you may want to make extra. It’s a bit spicy, and salty, but not too much, with a nice peanutty flavor. The garlic and ginger play off each other while the maple syrup yields a hint of sweet. Here’s how to make it:

  • In in a food processor, add the peanut butter, miso paste, garlic, ginger, lime juice, Sriracha, maple syrup and 3 Tbs of hot water.
  • Process until smooth, adding additional water if needed to adjust consistency. The sauce should be pourable and smooth but not runny.

 Make the lettuce wrap sauce ahead, at least two days in advance if needed. Slather it on everything! 

Lentils on a small pot with a wooden spoon.

An Alternative to Fish Sauce

A lot of Thai food is or can be naturally vegan, but traditional Thai recipes typically call for fish sauce. A no-go for vegans and vegetarians. So I started looking for a different way to bring out that umami flavor in my Thai cooking. 

Have you heard of liquid aminos? It’s a umami flavor builder, and an excellent ingredient in vegetarian and vegan cooking because it’s a genius substitute for fish sauce. I read about it on America’s Test Kitchen and since then I’ve been using it in Thai recipes. It works beautifully. Coconut aminos also works well! 

The flavor of these vegetarian Thai lettuce wraps  is spicy, and nutty with saltiness coming through from the miso, tamari and liquid aminos, but not too much. The textures are varied from curried lentils and mushrooms, to the crunch of fresh veggies and creaminess of the sauce. This recipe has it all.

Ingredients for the sauce in a food processor before processing. After processing shows a very smooth mixture.

Thai Lentil Lettuce Wraps assembled on a plate.

A Few Recipe Notes

  • Packing it out for Lunch: If lettuce wraps seem too fussy or you’d rather pack this out for lunch and eat it with a fork, these lettuce wraps turn into a salad with ease. Simply chop the lettuce into bite size pieces and combine with the filling and toppings. Dress it with sauce.
  • Meal prep ready! Make the lentil filling and lettuce wrap sauce at least two days in advance and store in the fridge in a lidded container, separately. Assemble when ready to enjoy. 
  • To make these even heartier, add cooked and chilled thin rice noodles to the lettuce wraps.
  • When snow peas are out of season, sub thinly sliced cabbage.
  • The filling can be served warm or chilled.
  • To prep the carrots with ease, I use a julienne peeler.  It’s fast and works like a charm.

More Thai Recipes to Love

  • Thai Peanut Noodle Salad
  • Thai Ginger Garlic Noodle Bowls
  • Thai Vegetable Fried Rice with Cashews
  • Forbidden Rice Salad with Mango and Creamy Coconut Dressing
  • Thai Red Curry with Eggplant
Thai Lettuce Wraps served on a rectangular plate.
Print Recipe

Vegetarian Thai Lentil Lettuce Wraps Recipe

Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Servings:6 - 7 Wraps
Calories:223kcal
Author:Traci York | Vanilla And Bean
Thai inspired flavors highlight lentils and mushrooms topped with seasonal veggies and a Sriracha peanut sauce all wrapped up in leafy butter lettuce. Lettuce wraps are simple to pull together and meal prep ready! This recipe is vegetarian and vegan.
*There is some overlap in the cook and prep time, but overall, this recipe comes in at under an hour.

Ingredients

For the Filling:

  • 3/4 C (145g) French Green Lentils
  • 2 C (472g) Water
  • 2 tsp Sesame Oil
  • 8 oz (200g) Shiitake Mushrooms
  • 1/4 C (50g) Purple Onion diced,
  • 1 tsp grated ginger*
  • 1 tsp grated garlic*
  • 1 1/2 Tbs Tamari
  • 2 tsp Maple Syrup
  • 2 tsp Prepared Thai Red Curry Paste
  • 1 tsp Sriracha
  • 1 1/2 tsp Liquid Aminos or more Tamari

For the Sauce:

  • 1/4 C (70g) Peanut Butter smooth or chunky
  • 1 T White Miso Paste
  • 1 tsp Grated Garlic*
  • 1 tsp Grated Ginger*
  • 1 Lime juiced
  • 1 tsp Sriracha
  • 1 tsp Maple Syrup
  • 3-5 Tbs Hot Water increase or decrease depending on consistency

For the Toppings:

  • 1 C (100g) Snow Peas or Snap Peas trimmed and sliced into 1/4" pieces on the bias**
  • 1 C (75g) Carrots julienne or grated
  • 3 Tbs Scallions sliced thin on the bias
  • 1 Tbs Sesame Seeds

For Garnish:

  • Thai Basil and/or Cilantro
  • Lime wedges

Instructions

For the Filling:

  • In a small saucepot add the lentils and water. Bring to a boil then simmer for about 27 minutes. The lentils will be soft but still firm enough to hold their shape and texture.
  • While the lentils are simmering, destem the mushrooms and slice the caps thin. The stems tend to be tough so discard them. Add the sesame oil to a large saute pan and heat on medium high until shimmering. Add the onion and saute for about two minutes, or until soft. Add the mushrooms and cook on low for 10 minutes.
    Allow the mushrooms to set in the pan for 2-3 minutes at a time, without stirring to get a bit of a sear on them. About two minutes before the mushrooms are done, toss in the ginger and garlic. Stir well.
  • To the onion and mushroom mixture add the tamari, maple syrup, curry paste, Sriracha, and liquid aminos. Stir and cook on low for 2-3 minutes to incorporate all the flavors. Add the lentils to the mushroom mixture and stir to incorporate. Remove from heat. Taste for seasoning adjustment and add a few pinches of salt if necessary.

For the Sauce:

  • In a food processor, add the peanut butter, miso paste, garlic, ginger, lime juice, Sriracha, maple syrup and 3 Tbs of hot water. Process until smooth, adding additional water if needed to adjust consistency. The sauce should be pourable and smooth but not runny.

To Assemble:

  • Rewarm the lentil mixture if necessary or serve the filling chilled. Spoon 3-4 tablespoons full of filling in the bottom of a piece of lettuce. Top with snow peas, carrots, scallions and a sprinkling of sesame seeds. Spoon a tablespoon of sauce over the wrap and garnish with leaves of fresh Thai basil. Serve with a wedge of lime and more sauce for drizzling.

Notes

*Use a micro plane to grate the garlic and ginger or finely mince.
**When Snow Peas are out of season, I use thinly sliced raw cabbage in this recipe.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 223kcal | Carbohydrates: 28g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Sodium: 555mg | Potassium: 552mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4043IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Thai Lentil Lettuce Wraps

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  1. Avatar for AlexiaAlexia

    August 17, 2020 at 12:17 pm

    5 stars
    So yummy! I love Thai anything and I am increasingly learning that lentils are so versatile in vegetarian and vegan cooking! I really loved the flavoring for the lentils, and the crunch of the veggies plus the sauce. We did one day of the lettuce cups and one day of the salad as suggested! :-)

    Reply
    • Avatar for TraciTraci

      August 17, 2020 at 2:21 pm

      Hi Alexia! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the wraps (and as a salad!). Indeed, lentils, especially French, are SO versatile in the vegetarian pantry. Happy to hear you’re enjoying them too!

      Reply
  2. Avatar for LindaLinda

    July 22, 2020 at 3:05 pm

    We are allergic to soy products. I use coconut Amino’s in place of soy sauce or tamari. What could I sub for the miso? Also,bif you have an Asian market try liquid shio koji, a cultured rice condiment designed yo bring umami into your food (and its gluten free!) Its a produce if Japan.

    Reply
    • Avatar for TraciTraci

      July 22, 2020 at 3:13 pm

      Hi Linda! Coconut Amino’s is quite nice. Thank you for your tip about liquid shio koji! I’ll look for it. To sub miso, you can try tahini with a bit more coconut amino’s (although I’ve not tried it in this recipe). I hope this helps!

      Reply
  3. Avatar for Erin AwtreyErin Awtrey

    July 7, 2020 at 5:40 pm

    5 stars
    Our babysitter is vegan and anytime she watches our kids for u I make her a vegan meal to munch on while at our house. I had run out of ideas for vegan dinners until I came across this recipe – it is different- vibrant and SO flavorful- thank you so much!!!!!!

    Reply
    • Avatar for TraciTraci

      July 9, 2020 at 9:00 pm

      Thank you for your note, Erin! What a sweet thing to do for your babysitter. SO happy to hear you’re enjoying the recipe!

      Reply
  4. Avatar for BethBeth

    May 14, 2020 at 7:57 pm

    I made some changes to accommodate my family’s pickiness – used sauteed tempeh in place of the curried lentils, and made the meal warm over rice noodles instead of as lettuce wraps for a winter meal. It was a hit, but I’m still looking forward to trying the original version. The sauce is yummy!

    Reply
    • Avatar for TraciTraci

      May 15, 2020 at 10:51 am

      Hi Beth! Thank you for your note and sharing your adaptation! Hooray for the meal being a hit! (I loove that sauce too!)

      Reply
    • Avatar for BethBeth

      May 21, 2020 at 6:09 pm

      Forgot to mention I also added some rice noodles – the really skinny kind – to help fill. And I personally don’t see any need fora food processor for the sauce. Just a fork does the job fine, and saves on dishes. It’s a great recipe, all around, but I wouldn’t call it “quick”! Well worth the time to prepare, but many ingredients and steps. Thanks, Traci for the recipe.

      Reply
  5. Avatar for SusanSusan

    July 10, 2019 at 5:34 am

    😊hi what a lovely find thank you for your sharing of your recipes ,presentation 😊😋

    Reply
  6. Avatar for Mel @ The RefreshanistaMel @ The Refreshanista

    August 18, 2015 at 7:36 am

    these wraps look unbelievably delicious! i’m a sucker for peanut sauce :)

    Reply
    • Avatar for TraciTraci

      August 18, 2015 at 7:47 am

      Oh, yeah, that peanut sauce Mel! It makes these wraps extra special! :D

      Reply
  7. Avatar for Kristen @ The Endless MealKristen @ The Endless Meal

    August 16, 2015 at 1:49 pm

    5 stars
    I’m so loving these! Sriracha and peanut butter are such a killer combo and lettuce wraps always win.

    BTW I can’t stop staring at the pic of the green onions in mid-air … it’s so perfectly timed!

    Reply
    • Avatar for TraciTraci

      August 17, 2015 at 4:40 am

      Best friends that PB and Sriracha! :D Thaaank you Kristen!

      Reply
  8. Avatar for Lauren Gaskill | Making Life SweetLauren Gaskill | Making Life Sweet

    August 14, 2015 at 9:04 am

    Purple snow peas? That’s incredible! I can only imagine how delicious those probably tasted! I love this recipe. I am a huge fan of liquid aminos and finally got the hubby to eat lentils, so we will be trying this out soon! :D

    Reply
    • Avatar for TraciTraci

      August 14, 2015 at 9:43 am

      Yea, can you believe it? I was mesmerized! LOL – hubby to eat lentils – I’m still working on that one, although he liked these, I’m not sure he’ll like the next recipe I use them in! LOL Thank you for stopping my Lauren! :D

      Reply
  9. Avatar for annie@ciaochowbambina[email protected]

    August 14, 2015 at 12:13 am

    5 stars
    My daughters love Thai food and never seem to get enough…they would love this! I made lettuce wraps one time (using beef) which were quite tasty but these are so jam packed with texture, color and flavor – it’s a feast on so many levels. Thank you, once again, for a winning recipe, my dear!

    Reply
    • Avatar for TraciTraci

      August 14, 2015 at 9:38 am

      I’m with your daughters… I could eat it like pizza, day in and day out, alternating between the two and never get tired of it! A feast for sure and so packed with flavor. I hope you’ll give it a go! :D

      Reply
  10. Avatar for Jocelyn (Grandbaby Cakes)Jocelyn (Grandbaby Cakes)

    August 12, 2015 at 5:22 am

    These are absolutely perfect girl! I will be dreaming about them until I have them!! Great flavors.

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:47 am

      :D Why, thank you Jocelyn!

      Reply
  11. Avatar for Nicole @ Young, Broke and HungryNicole @ Young, Broke and Hungry

    August 11, 2015 at 4:22 pm

    Gorgeous pictures! These lentil wraps looks so filling and delicious. Also, that sauce!! I could eat it with a spoon.

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:46 am

      Thank you, Nicole! And I did… the spoon! :D

      Reply
  12. Avatar for Sam @ SugarSpunRunSam @ SugarSpunRun

    August 11, 2015 at 10:14 am

    5 stars
    Such a beautiful collection of fresh produce, and I absolutely love what you’ve done with it! These lettuce wraps and that sauce sound absolutely divine, a perfect pairing!

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:46 am

      Thank you, Sam! :D You’re going to love the sauce! :D

      Reply
  13. Avatar for AysegulAysegul

    August 11, 2015 at 10:07 am

    I am beyond jealous with all the gorgeous produce you get. This dish looks and sounds amazing. I love the idea of using liquid aminos for building flavor.
    I do not have access to as much purple goodness as you do, but I will try this recipe with some of the Caribbean vegetables I can get my hands on. Cheers my friend!

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:45 am

      Awh, and I with the tropical things you enjoy! Too bad we can’t reach through the internet and exchange! :D Would love to see what you create with a Caribbean twist! Cheers Aysegul! :D

      Reply
  14. Avatar for Sandra | SandraSandra | Sandra's Easy Cooking

    August 11, 2015 at 8:39 am

    5 stars
    OMG! Those look absolutely amazing. The color, the ingredients… Just wow! Gorgeous photography too. This is must try soon!

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:42 am

      Thank you Sandra! Oh Summertime veggies are so vibrant right now! :D

      Reply
  15. Avatar for Katalina @ Peas and PeoniesKatalina @ Peas and Peonies

    August 11, 2015 at 7:15 am

    OMG That miso sauce sauce sounds way way too good, I also love the bright colors, the flavors, the textures, such a perfect recipe.

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:41 am

      Thank you Katalina! :D The sauce makes a great dip too… just sayin.

      Reply
  16. Avatar for Pang {circahappy}Pang {circahappy}

    August 10, 2015 at 6:09 pm

    Your recipe has inspired me for so many things, to eat healthy yet delicious, to try CSA, and to buy that peeler; the first one is the most important thing though. I love how vibrant this wrap is, how delicious looking this is, and I am jealous that you get your hands on purple Thai basil!!!! I am going to try to rotate the veggies as the season changes because I hope to make this all year round :) <3 <3 <3

    Reply
    • Avatar for TraciTraci

      August 12, 2015 at 10:41 am

      Pang, grow that Thai basil in a pot! It’s so easy and I know you’d appreciate it. :D Indeed, rotating the veggies is what I like to do. Cabbage is fabulous in these. :D

      Reply
  17. Avatar for IzzyIzzy

    August 10, 2015 at 10:01 am

    I am so obsessed with liquid aminos! I’ve been using them for years and I always tell my husband it is like liquid salt, haha! I seriously put them on everything! These lettuce wraps are the most beautiful lettuce wraps ever!! And hooray for finally getting a good crop of Thai basil! I’m honestly not sure if I’ve ever had Thai basil before. There are so many delicious flavors going on in these wraps! :) I hope you have a great week, Traci!

    Reply
    • Avatar for TraciTraci

      August 10, 2015 at 12:03 pm

      Haha… liquid salt! Thaaank you, Izzy. Oh you’ve gotta give Thai basil a try. It IS sooo good!! :D

      Reply
  18. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    August 8, 2015 at 3:07 pm

    These wraps are seriously incredible! It’s hard to make lentils look or sound sexy (even though I totally adore them), and you did just that AND then some! #SuperSexyLentils. The sauce sounds killer as well! I can’t wait to make this! Pinned! Cheers and happy weekend!

    Reply
    • Avatar for TraciTraci

      August 10, 2015 at 11:33 am

      LOL! You totally made me laugh Cheyanne! I love the #!! Thank you for your pin too! :D

      Reply
  19. Avatar for MaxMax

    August 8, 2015 at 2:40 pm

    Yeah, the recipe is nice and all, but GOD DAMNIT are those pictures beautiful! The composition, the colors… that’s the kind of art I love!

    Reply
    • Avatar for TraciTraci

      August 10, 2015 at 11:24 am

      Thank you, Max! LOL. Fresh veggies are just beautiful, aren’t they?

      Reply
  20. Avatar for Claudia | The Brick KitchenClaudia | The Brick Kitchen

    August 8, 2015 at 2:39 am

    Just noticed this on food gawker and had to head here for a closer look- your wraps look amazing!! Namely that sauce… looks incredibly packed with flavour! Definitely saving to try, thank you ;)

    Reply
    • Avatar for TraciTraci

      August 10, 2015 at 11:18 am

      Thaaank you Claudia! I hope you enjoy it! :D

      Reply
  21. Avatar for Beeta @ Mon Petit FourBeeta @ Mon Petit Four

    August 7, 2015 at 11:11 pm

    These lettuce wraps look so refreshing and vibrant, Traci! You really have such a great knack for making healthy, delicious food! And I’m so excited you’ve shared this amazing peanut sauce as I was thinking of doing a thai salad this week and was looking for a good peanut sauce. Thanks so much for sharing, Traci – I wish I could just pluck these out of my screen and eat them up right now!!

    Reply
    • Avatar for TraciTraci

      August 10, 2015 at 11:18 am

      Thaaank you Beeta! Well, you know, comfort food season is coming, so there may be a bit of a shift! :D

      Reply
  22. Avatar for Kelly @ Inspired EdiblesKelly @ Inspired Edibles

    August 7, 2015 at 10:34 am

    Gorgeous lentil lettuce cups Traci ~ your toppings elevate these wraps to a whole other class of goodness. That last photo… the gentle light and pastel hues…. a work of art. Interesting about the liquid aminos mimicking fish sauce. In terms of taste, I wonder what sets it apart from soy sauce and tamari given that they are all made from soybeans. The julienne peeler is a beautiful thing ~ I couldn’t make som tum without it :D.

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 1:18 pm

      Thaaank you, Kelly! Yeah, I was wondering too, so I got some and tried it. Funny thing, and Rob confirmed it without knowing, my fried rice recipe pre liquid aminos got the thumbs down. Now he thinks it’s great.. and the flavor is improved. I did a taste test on tamari and aminos and found the aminos to taste a bit sharper – not saltier though. It’s hard to put my finger on it. Perhaps it’s in the processing of the soybeans?? I don’t know. I guess it’s time to find out, eh? Hooray for julienne peelers!! Mmmm som tom! :D

      Reply
  23. Avatar for Donna CastellanoDonna Castellano

    August 7, 2015 at 5:29 am

    Traci,
    This recipe looks so amazing! We love lentils add in Thai flavor and wow!! I’ve been hearing a lot about the use of liquid aminos and now I must give it a try. It is a much healthier option especially for those who need to be careful about sodium in their diet but still want maximum flavor. I really can’t wait to try this recipe!

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:37 am

      Thaaank you Donna! It’s so tasty.. and if you’re going for that umami flavor fish sauce has, this is a great way to get it in there without the fish or oyster sauce! It just works. :D I hope you enjoy the recipe!

      Reply
  24. Avatar for JennJenn

    August 6, 2015 at 3:52 pm

    How gorgeous are those purple snow peas?? Wow, I have never seen those before. These lettuce wraps look so incredible! And that sauce…..drooling….

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 7:01 am

      I know, right? A sweet surprise at the market! Thaaank you Jenn! :D

      Reply
  25. Avatar for JuliaJulia

    August 6, 2015 at 2:59 pm

    Purple snow peas? Wow! I would be excited about those too. And I loved those cuddling carrots on IG :) Farmer’s markets are so fun!

    Traci, I think I want to use this sauce on just about everything I eat! Sweet, spicy, salty…this is why I love Thai food so much. Every bite is so flavor-packed! And I love your idea to use lentils as the filling. So healthy and hearty, plus they must absorb all of these wonderful flavors so well. I’m intrigued about the liquid aminos and think I need to give them a shot!

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 7:00 am

      Oh yessss… purple. And now, there’s all these purple carrots showing up! Just gorgeous! Hehe… the sauce. I know! I think it’d make a good veggie dip too.. The liquid aminos.. I was skeptical. But then I tried it. I looove Thai food, but it’s pretty challenging to find Thai food recipes without fish sauce or oyster sauce for that matter, and still get that umami flavor. You’ll love it Julia! :D

      Reply
  26. Avatar for Dini @ The Flavor BenderDini @ The Flavor Bender

    August 6, 2015 at 1:00 pm

    Yum! I am wishing I could have these for lunch! My husband is a carnivore, but I’m always looking for really hearty, and delicious vegetarian dishes to feed him!! I am 100% sure he will eat this and not even realize it’s vegetarian because of all the gorgeous flavors, spices and veggies in here… YUM-MEE! :D

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:43 am

      Hehe… I hope you two enjoy it Dini! Thank you for stopping by! :D

      Reply
  27. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    August 6, 2015 at 12:55 pm

    This is beautiful, Traci! And so many of my favorite things in here. And purple snow peas = awesome! I saw purple brussels this year and that was pretty cool. I’ll keep my eyes peeled for the purple peas!

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:43 am

      Thank you, Liz! Farmer’s Market veggies – oh yeah! Purple brussels?! Woah! :D

      Reply
  28. Avatar for janet @ the taste spacejanet @ the taste space

    August 6, 2015 at 11:39 am

    I stumbled onto your site through your BBQ sauce (loved it) and now I am sticking around for recipes such as these. Love it! I like your Thai spin on this. Most of my wraps are Mexican-inspired. ;)

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:42 am

      Yay!! Thank you Janet! Oh yes, Mexican inspired… Delicious!

      Reply
  29. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    August 6, 2015 at 11:15 am

    This looks great, Traci – love that you can either have this as a wrap or chop up the lettuce and make a salad. I like to make something for dinner and use the leftovers for lunch so having the two options works perfectly. The sauce sounds great – not too spicy but with a bit of a kick – my kind of sauce. Purple snow peas and liquid aminos – two things I haven’t tried yet. And I just love anything lentil! Thanks, T – gorgeous photos (as always) – so inspiring!

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:41 am

      Oh yeah, the transition from dinner to lunch with recipe is nice. And using the sauce as a dressing makes it even easier! I’m finding more ways to use liquid aminos, but my fav right now is in Thai recipes. Thank you for your encouragement, Geraldine! :D

      Reply
  30. Avatar for debdeb

    August 6, 2015 at 9:13 am

    Gorgeous post! Your action shots, especially! Have you ever tried powdered peanut foe peanut sauce? I was a skeptic at first, but that stuff is great! ???

    Reply
    • Avatar for TraciTraci

      August 7, 2015 at 6:39 am

      Thank you Deb! :D I’ve seen powdered PB, but haven’t tried it.

      Reply
  31. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout

    August 6, 2015 at 8:20 am

    Your photography is out of this world! Love your overheard prep shots- they’re killer! And that miso sriracha peanut sauce sounds packed with flavor :) Pinning!

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:16 pm

      Awh, thank you Medha! Packed with flavor and drool worthy for sure! Thank you for pinning! :D

      Reply
  32. Avatar for miramira

    August 6, 2015 at 6:31 am

    5 stars
    So much freshness, I love farmers markets! These wraps look awesome Traci! Great flavors and pictures!

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:15 pm

      Thaaank you Mira! Hooray for farmer’s markets!! :D Love this time of year!

      Reply
  33. Avatar for mimimimi

    August 6, 2015 at 5:56 am

    Love these! Love the lentils with the peanut sauce! why not? So pretty and healthy.

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:15 pm

      Thank you Mimi! Right, why not! It feels indulgent, but it’s not.

      Reply
  34. Avatar for Abby @ The Frosted VeganAbby @ The Frosted Vegan

    August 6, 2015 at 5:45 am

    Oh Traci, these look amazing! I’m always a sucker for a good peanut sauce and alllll the veggies, so this looks like a weekend lunch for me :)

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:14 pm

      Why, thank you Abby! It’s all about the sauce or dressing.. it just makes things better!

      Reply
  35. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    August 6, 2015 at 5:31 am

    Traci these wraps look incredible!! The colors, the flavors, THAT sauce! I cannot wait to try these. I learned so much in your post today. Besides all the great recipes and absolutely stunning photos each week on your blog, I follow along because I always learn something new! Thank you.

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:13 pm

      I appreciate that Mary Ann! Thank YOU! :D

      Reply
  36. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    August 5, 2015 at 10:16 pm

    Seeing all of those beautiful fresh ingredients in the first shot drew me right in! Then seeing them all put together…just stunning! All of the colors are like candy for my eyes. :)

    And I have heard of liquid aminos but I never think to buy it. That clearly needs to change because there are so many delicious Thai recipes that I would love to make vegetarian. This one looks like the perfect place to start!!

    Reply
    • Avatar for TraciTraci

      August 6, 2015 at 7:13 pm

      Oh yeh, the vegggies this time of year are incredible, right?! The liquid aminos is a pantry staple now. You’ll love it Sarah! :D

      Reply

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