Thai Lettuce Wraps

By Chef: Diana Stobo
Posted: March 16, 2012


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An awesome delicious raw food creation. Super easy and anyone can easily eat this for any meal. Thank Diana Stobo for this tasteful dish.


  • 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
  • ½ teaspoon fresh garlic, minced
  • 1 teaspoons fresh ginger, grated
  • 1 Tablespoons hulled sesame seeds
  • 1 Tablespoons Sesame Oil
  • 1 teaspoons 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