Whole30 lunch idea: these drool worthy thai lettuce wraps, stuffed with roasted sweet potato, rainbow mango slaw, and the best thai “peanut” sauce you ever had. Easy, healthy, and delicious! A great paleo lunch for on the go.
The lettuce wrap life has me hooked.
Green bundles of glory have me going back for seconds and dreaming about lunch tomorrow. I hear the menu’s going to be great! 😉
There are very few things in life I like better for lunch than lettuce- in all forms.
I pack it in my smoothie for a little green cream action, stuff it on my plate for a good old salad…
…and my new favorite way to eat the green stuff is in this form: wrapped up like burrito with all the goods.
I stuffed todays wraps with THE MOST GLORIOUS thai peanut sauce- then layered on crisped sweet potatoes and bomb fresh mango pepper slaw.
Oh, yum.
lunch wraps is where it’s at!
These wraps are good for to-go lunches on the lake. Did I mention today was the inaugural lake day of this year!!
Also, packing these babies with me for lunches on the road, for pre hike fuel. Yassss.
Just for a sec, can we talk about this sauce tho? It’s like money.
Packed with my flavor and making up one of my all time favorite sauce combos ever!!!
I want to eat this sauce on literally everything I can; dipping carrots and other veggies happens to be a fave.
Okay, I won’t keep you from the food any longer. Dig in, ma peeps!
More like this:
Whole30 Lunch Thai Sweet Potato Lettuce Wraps
Ingredients
- 2 medium/large sweet potatoes peeled and cut into 1/2" cubes
- 1 yellow bell pepper julienned
- 1 red bell pepper julienned
- 1 medium mango diced
- 1/2 cup chopped cilantro
- 1/4 cup chives or green onions minced
- 1 head butter lettuce
- lime wedges for topping
- white sesame seeds for topping
- 1/2 cup peanut butter or almond butter for whole30
- 1/3 cup coconut aminos
- 1/4 cup distilled white vinegar
- 1/4 cup sesame oil
- 2 tablespoons red chili paste
- 1-3 teaspoons lemongrass paste to taste
- 2-4 tablespoons water
- 4 large medjool dates pitted
- 1-2 large knobs of fresh ginger to taste
- 1-2 medium garlic cloves
Instructions
- Puree ingredients for sauce in a high speed blender until completely smooth.
- Heat cast iron skillet over medium heat on the stove. Cook cubed sweet potatoes on medium heat in a little water or oil until soft- I cook mine about 15 minutes until golden on the outsides. Add half the sauce and cook for another 3-5 minutes until crispy. Then set aside.
- In a bowl add julienned peppers, cilantro, chives, diced mango, the rest of sauce and toss.
- Wash and prepare lettuce leaves. I layer two leaves per wrap. Then layer on a scoop of the mango pepper slaw, sweet potatoes, and top off with sesame seeds, more chives, cilantro, and a squeeze of lime juice. Makes about 10-12 wraps
Recipe Notes
Protein: If you want more protein, you can sub half the sweet potatoes for chicken breast cubes or ground chicken.