Stuffed Dates with Peanut Butter

INGREDIENTS

Main Ingredients

• 8 large butter lettuce or romaine lettuce leaves
• 3 tbsp Biobali Peanut Butter Smooth
• 1 cup shredded purple cabbage
• 1 medium carrot, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• ½ cup cooked edamame
• 2 green onions, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint leaves, chopped
• 1 tbsp gluten-free soy sauce or tamari
• 1 tbsp fresh lime juice
• 1 tsp maple syrup or honey
• 1 tsp sesame oil
• 2–3 tbsp warm water
• ½ tsp grated fresh ginger
• 1 garlic clove, minced

Optional Toppings

• Chopped roasted peanuts
• Sesame seeds
• Fresh lime wedges
• Thinly sliced red chili
• Extra cilantro
• Crispy fried shallots (gluten-free)

Equipment

• Large mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring spoons
• Serving platter

INSTRUCTIONS

1.  Prepare the Lettuce. Carefully separate the lettuce leaves without tearing them. Wash thoroughly under cold running water and dry completely using a salad spinner or clean kitchen towel. Keeping the leaves dry helps the filling stay in place and prevents the wraps from becoming watery.

2. Prepare the Vegetables. Wash and trim all vegetables. Julienne the carrot and cucumber into thin matchsticks, finely shred the purple cabbage, and thinly slice the red bell pepper and green onions. Chop the cilantro and mint leaves. Keeping the vegetables similar in size creates a balanced texture and makes the wraps easier to assemble.

3. Make the Thai Peanut Dressing. In a small bowl, combine Biobali Peanut Butter Smooth, gluten-free soy sauce (or tamari), lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Whisk until smooth, then gradually add the warm water one tablespoon at a time until the dressing reaches a creamy, pourable consistency. Taste and adjust with additional lime juice or maple syrup if desired.

4. Toss the Filling. In a large mixing bowl, combine the shredded cabbage, carrot, cucumber, bell pepper, edamame, green onions, cilantro, and mint. Drizzle about half of the peanut dressing over the vegetables and gently toss until everything is lightly coated while maintaining the vegetables' crisp texture.

5. Fill the Lettuce Wraps. Arrange the lettuce leaves on a serving platter. Spoon a generous amount of the vegetable mixture into the center of each leaf, taking care not to overfill so the wraps remain easy to hold and eat.

6. Add the Finishing Touches. Drizzle the remaining peanut dressing over each wrap. Sprinkle with chopped roasted peanuts, sesame seeds, and sliced red chili if desired. Garnish with extra cilantro, fresh mint, and lime wedges for additional freshness and vibrant presentation.

7. Serve Immediately. Serve the lettuce wraps immediately while the vegetables remain crisp and refreshing. Encourage guests to squeeze fresh lime juice over each wrap just before eating for an extra burst of brightness and flavor.

8. Storage Tips. If preparing ahead, store the vegetables, lettuce leaves, and peanut dressing separately in airtight containers. Assemble the wraps just before serving to preserve the crisp texture and fresh taste.

FINISHED DISH

The finished Thai Peanut Lettuce Wraps are light, colorful, and bursting with fresh flavors. Crisp lettuce leaves cradle a vibrant mix of crunchy vegetables, fragrant herbs, and creamy Biobali Peanut Butter Smooth dressing, creating the perfect balance of freshness and rich nutty flavor. Naturally gluten-free and packed with wholesome ingredients, these wraps make an ideal healthy lunch, light dinner, or refreshing appetizer that's both satisfying and beautifully presented