Thai Lettuce Wraps With Sticky Cashews

vegan label

Suitable for Vegetarians

  • 15
    Preparation Time
  • 15
    Cooking Time
  • 4 Serving Size


Graines de nature Seeds of ChangeTM Brown Rice & Quinoa With A Hint Of Garlic

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    • SEEDS OF CHANGE® Brown Rice & Quinoa with a hint of Garlic 240g
    • 3 tablespoons brown sugar
    • 2 teaspoons light soy sauce
    • 1 teaspoon lime juice
    • Pinch ground cayenne pepper
    • 50g cashew halves
    • 8 large lettuce leaves
    • Assorted vegetables, such as shredded carrot, chopped green onion, capsicum strips and sliced radish
    • Assorted fresh herbs, such as chopped coriander, mint and/or basil
    • Drizzling Sauce 
    • 2 tablespoons light soy sauce
    • 1 tablespoon rice vinegar
    • 1 small clove finely chopped garlic
    • 1 teaspoon finely chopped gingerroot
    • 1 teaspoon honey.


Spray 30cm square of aluminium foil with non-stick spray; place on heat-proof surface. Set aside.

In 20cm non-stick frying pan, stir together brown sugar, soy sauce, lime juice and cayenne pepper.

Heat over medium heat to boiling, stirring frequently. Boil for 1 minute.

Stir in cashews; continue cooking for 1 to 2 minutes longer or until soy mixture is thick and clinging to cashews.

Immediately transfer nuts to aluminium foil. Separate nuts with 2 forks; let cool.

Heat SEEDS OF CHANGE® Organic Quinoa & Brown Rice with  Garlic as directed on package.

For each lettuce wrap, Place 1/8 of the rice in center of lettuce leaf.

Top with about 1 tablespoon cashews and desired amount of vegetables and herbs.

Make the Drizzling Sauce: In small bowl, stir together light soy sauce, rice vinegar, chopped garlic, chopped gingerroot, and honey.

Evenly distribute sauce over wraps/ spoon desired amount.

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