vegetarian | gluten free | dairy free | egg free | vegan

30 minutes or less

What You’ll Need:

For the wraps:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, cubed

1 sweet bell pepper, diced

1/2 bunch fresh cilantro, chopped

1 head Bibb or romaine lettuce

For the drizzle:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

For serving:

1/4 c roasted, unsalted peanuts

Combine rice with 1 1/2 c lightly salted water . Cook on the stovetop, or in a rice cooker, according to package instructions.

Next, press tofu and toss into a dry, nonstick frying pan. Cook for about 6 minutes, tossing frequently, to lightly brown.

Then, combine ingredients for the drizzle into a jar with a lid. Shake vigorously to combine (do a little dance!)

Finally, prepare the lettuce wraps. Fill lettuce leaves generously with prepared rice, tofu, veggies, drizzle and peanuts.

Dive in!

Serves 2.

15 minutes or less | batch prep

What You’ll Need:

For the Hummus:

2 cans cannellini or white navy beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

For the wraps:

1 package grain free or gluten free tortillas

2 tomatoes, sliced thin

2 avocados, peeled & sliced

1 container of sprouts, any variety

Everything Bagel Seasoning

Combine ingredients for hummus in a food processor or high speed blender. Puree until smooth.

Store hummus in the fridge to have on hand for quick lunches throughout the week;

Load up 2 wraps with hummus, avocado, tomato, sprouts and everything bagel seasoning.

Makes about 8 wraps, serving 4

Thai Peanut Lettuce Wraps

Hummus Wraps