Vegetarian Basil Peanut Lettuce Wraps

There is nothing like a table full of friends and a big platter of finger food to cultivate an evening of fun and conversation. One of my secrets to being a hostess that can enjoy my company is to prepare recipes that are delicious, out of the norm, and easy!

My lettuce wraps are vegetarian but feel free to substitute chicken if you want.

Sauce
2 cups Ginger Dressing (a double batch)
1 cup chickpeas, drained

Filling

16 oz Quorn brand Turk’y Roast chopped

2 tbsp canola oil

¾ cup dry roasted peanuts chopped

Salad

1 bag (14 oz) shredded cabbage

1 cucumber

1 red or orange bell pepper

Garnish

1 package (.75 – 1 oz) fresh basil

¼ cup dry roasted peanuts chopped

Sauce

2 heads butter lettuce or other lettuce for wrapping.

In a food processor or blender mix together Ginger Dressing and chickpeas. Divide in half.

In a large skillet on high heat brown chopped Quorn then mix in half of the sauce and the peanuts. Set aside.

Julienne cucumber and bell pepper.

On a large platter layer cabbage, cucumber, bell pepper, filling. Sprinkle peanuts and basil over the top.

Fill lettuce leaves with the salad and filling from the platter and dip in reserved sauce.