Whole30 Lunch Thai Sweet Potato Lettuce Wraps
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:
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
Sauce
- 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
Notes
Nutrition
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This looks to die for!! I’m totally on a lettuce wrap kick myself lately now that I have a garden in my backyard…the best!!
Thank you Caroline! They are so good chilled too- just had them for lunch again today! 🙂
Hi Kaylie! These sound amazing but unfortunately Whole30 rules strictly forbid peanuts : ( Do you think there is anything that would make a good substitution for the pb?
Hi Brittany, so true- I thought I made a note of the sub, but it looks like it didn’t make it in the edit- it’s now updated, thanks!!
Could I use lemongrass oil or real lemongrass in place of the paste? I have no idea where to find it and it’s $11 on amazon. I can’t see spending that much for 1 ingredient in one recipe.
Hi Amy, you totally could- or you can leave it out, which I have done and it’s still amazing!
I’m so blown away by the effort you have put into this. Thank you kaylie…this is truly amazing. I am now starting my journey on this lifestyle if eating. Thank you for the opportunity to be successful. You rock :)♥️??
Thank you Julia!
Best. Sauce. Ever.