Sorry I've been MIA for so long! If i'm honest, I've just been feeling burnt out and worn out. Not with the blog, fortunately, just other life stuff. But I felt like I needed some rest, so for my 1 year blogiversary that's what I gave myself, haha. So I finished the school year, I went to Nashville to visit my friend and her brand new twin girls (they were tiny and sweet and I literally died over them), and then visited my whole family in for a week long family vacation in Seattle. It was fun to see everyone and our Airbnb was gorgeous. And as a bonus, I got to see a few friends while we were there, too! Now.....on to the food!
Ever since realizing I'm sensitive to rice, I've really missed Asian food. Of course, I have to eat Pad Thai every once in a while to remind myself how terrible it makes me feel. Rice was one of those foods that I ate somewhat often (mostly as rice flour in gluten-free baked goods) and never even realized I was sensitive. After eliminating it from my diet, and then reintroducing it, it became so clear that rice did not agree with me. That's the magic of elimination diets!
One day I was eating some spring rolls with my mom and decided that I needed to learn how to make my own. I love them, but they're covered in rice paper, which I really should avoid. I decided that I wanted to try a lettuce-wrapped version. And really, anything with peanut sauce is right up my alley.
The more I thought about it, I decided that instead of making small dippable spring rolls, I'd rather have one giant wrap that I could throw into a lunch box. I mean, what's better than 3 small spring rolls? One giant spring roll! I also added some peanut sauce straight into the wrap so you don't have to bother with dipping. But of course you can still dip it in some extra sauce if you want.
I loved this version. While I admit it is a bit further from original spring rolls than I'd imagined, I think it works. And, with all these veggies packed in there, it's so perfect for a light, summer lunch! I hope you enjoy it.
Spring Roll Lettuce Wraps with Peanut Sauce
16 red or green leaf lettuce leaves
1 avocado, sliced
1 red bell pepper, thinly sliced
1 cucumber cut into matchsticks
4 carrots, shredded
1/2 bunch cilantro, chopped
2c shredded cooked chicken
1 batch Peanut Sauce (below)
1/4c chunky peanut butter
1/4c coconut aminos
1T rice vinegar
1 dash fish sauce
pinch of salt and pepper
1/4t red pepper flakes
1 1/2t maple syrup
1/4t toasted sesame oil
1 t lime juice
Lay out 4 pieces of parchment, 1 for each wrap. Lay the lettuce leaves out (4 per wrap) parallel to each other, slightly overlapping each other on top of the parchment paper.
Down the middle of the lettuce leaf base, carefully layer 1/4 of the veggies and cilantro into each wrap. Leave space on all 4 sides of the veggies for wrapping.
Mix together all ingredients for the peanut sauce in a small bowl.
Toss the peanut sauce and chicken together to coat the chicken.
Layer the chicken into each wrap with the veggies.
Tuck the 2 ends of the lettuce base over the veggies, then using the parchment paper, slowly wrap the long sides over the veggies and chicken. Use the parchment paper to keep the wrap as tight as you can.
Slice in half and throw it into your lunchbox with some plantain chips and an apple. Just like mom used to make ;)
If you decide to make these wraps, take a picture for Instagram, and tag me with #ideatthatfoodtoo. Or Pin the picture below to save this recipe for later!