Thai Lettuce Wraps

Adapted from www.marksdailyapple.com

These wraps are so full of flavor and simple to make. The dipping sauce is amazingly flavorful. I recommend doubling the sauce so you can use it to top eggs, dip raw veggies in, etc.

Lean protein (chicken breasts, pork, beef, fish or shellfish would work fine)
Romaine lettuce leaves (Trader Joe's has awesome pre-washed leaves)
Carrots, shredded or julienned
Cherry tomatoes or tomatoes, chopped
Cucumber, julienned or thinly sliced
1/2 bunch cilantro
2 cloves garlic
1/4 c. raw cashews
Cumin, 1/2 tsp
2 scallions
2 tbsp honey
4 tbsp white vinegar
1 tbsp balsamic vinegar
Dates (2) or tamarind paste (recipe called for tamarind but said you could sub dates...was fine)
1/4-1/3 c. olive oil

To make the lettuce wraps:
Prep the veggies. Anyway you prefer to prep (shred, chop, food process) them would be fine.

Cook the lean protein. I seared/pan "fried" the chicken, then sliced it up thin.

To make the sauce:
In a blender or food processor, combine the cilantro, garlic, cashews, cumin, and scallions. Pulse until finely chopped. Into a microwave safe container, combine the honey, vinegars and dates/tamarind. Cook on high for ~20-30 seconds (enough time to warm the honey and make it easy to pour). Pour the honey/vinegar mixture into the food processor and process until smooth. Add the olive oil (I cut this amount down from the original, which called for 1/2 cup). Hand mix so the oil does not emulsify.

Assemble your lettuce wraps by placing meat and veggies into the lettuce leaf, then topping with the sauce. Yum! There are many variations of this that you could make with different veggies, etc.