These beautifully fragrant and healthy wraps are perfect for a summer starter or even served as canapés! Low carb and delicious!
For the sauce 1 teaspoon canola oil 1 tablespoon minced onion 1/3 cup water 2 tablespoons creamy peanut butter 4 teaspoons hoisin sauce 1 tablespoon fresh lime juice
For the filling 50g peanuts 50 toasted coconut 1 slick lemongrass- sliced 1 tablespoon dark sesame oil 6 thinly sliced spring onions 20g fresh coriander, chopped 3 tablespoons soy sauce 1 teaspoon fresh ginger – grated 2 teaspoons sugar 1/2 teaspoon Sriracha 1 cup matchstick-cut cucumbers 1 cup matchstick-cut carrots 8 baby gem lettuce leaves
Method To prepare the sauce: 1 Heat a small saucepan over medium heat. Add canola oil to pan and swirl to coat. 2 Add minced onion, and sauté for 2 minutes. 3 Add 1/3 cup water, peanut butter and hoisin and stir with a whisk. Bring to a boil and cook 1 minute. 4 Remove from heat; stir in lime juice and set aside to cool To prepare the filling: 5 Heat a large non-stick skillet over medium-high heat. Add sesame oil to pan and swirl to coat. 6 Add 1/3 cup spring onions; sauté 1 minute. 7 Add 2 tablespoons coriander, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat and cool. 8 To assemble, spoon peanuts, toasted coconut, sautéed spring onions and sliced lemongrass into each lettuce leaf. Top with cucumbers, carrots, and remaining spring onions and sprinkle with 1 tablespoon coriander. 9 Drizzle with peanut sauce and serve