Peanut Chickpea Lettuce Wraps

• 190 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 90 g romaine leaves, 6 intact cups — Raw romaine lettuce
• 60 g cabbage, shredded — Raw green cabbage
• 40 g carrot, shredded — Raw carrots
• 50 g cucumber, matchsticks — Cucumber with peel
• 25 g natural peanut butter — Natural peanut butter
• 20 g fresh lime juice — Fresh lime juice
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g Thai basil, torn — Fresh Thai basil
• 6 g cilantro, chopped — Fresh cilantro
• 5 g cayenne hot sauce — Cayenne pepper hot sauce

Method

1. 1Measure ingredients: Whisk the peanut-lime sauceMeasure peanut butter, lime juice, reduced sodium soy sauce, and cayenne hot sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the peanut-lime sauceWhisk peanut butter, lime, soy sauce, hot sauce, and 20 g warm water until glossy and pourable.1 minLook for: The sauce falls in a smooth ribbon without oily streaks.Safety: Declare peanut and soy allergens to anyone sharing the meal.
3. 3Measure ingredients: Dress the fillingMeasure chickpeas, green cabbage, carrots, cucumber with peel, and thai basil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Dress the fillingLightly crush one-quarter of the chickpeas, then toss all chickpeas, cabbage, carrot, cucumber, basil, and cilantro with the complete sauce.2 minLook for: The filling clumps lightly while the vegetables remain crisp.Safety: Rinse herbs and vegetables and keep the filling chilled.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Assemble the wrapsWash and dry romaine thoroughly, divide filling among six leaves, and serve immediately.Look for: Each leaf supports its filling without bending or releasing water.Safety: Refrigerate within 2 hours and discard wilted or damaged outer leaves.