Thai Peanut Wraps

My friend, Liz gave me this recipe and so I tried it the other night. David asked to take the left overs to work and the kids each ate one wrap...so I think this is a repeat. It looks complicated, but it is soo simple. I made it all up during Tyler's nap and so dinner was done and in the fridge by 2:00.:

In your food processor, Add:
2 C. raw cashews
1 pineapple spear, sliced
1 clove garlic, minced
2 springs cilantro
1/2 lime, juiced
1 T. raw honey
1 Jalapeno (fresh chopped, seeds removed..i just did a half)
1 T. BBQ sauce (i still had some in the fridge, so I used that..if not, can substitute sun-dried tomato and more honey)
2 T. creamy natural peanut butter
Pulse mixture a few times in food processor, but not too much. It should still be chunky. Place in bowl

Dipping Sauce #1:
1 2 inch chunk of freshly peeled ginger
1/4 C. Raw Honey
3 T. Nama Shoyu (used soy sauce, cause i still have it)
1 large garlic clove
Dash or two of cayenne pepper
1/4 t. crushed red pepper flakes
2 T. write sesame seeds
1 green onion, chopped
Throw in blender or food processor and mix. I added the sesame seeds at the end. Put in small shallow bowl

Dipping Sauce #2:
1/2 C. peanut butter
1 large clove garlic
2 T. agave
1/8 t. cayenne
1/8 t. red pepper flakes
1 T. lime juice
2 T. water
Mix in blender and add to another small shallow bowl.

Add a little cashew meat and whatever veggies/fruit you want to your lettuce and dip in sauces, or pour the sauces on top. Our toppings were: thinly sliced red peppers, fresh pineapple cut really small, chopped cilantro and cucumbers.

I didn't know what the kids would do, so I also had brown rice made. The girls put the cashew meat on the leaf with their rice and actually ate a lettuce wrap. They didn't love the peanut butter dipping sauce,but they LOVED the first one!

ENJOY!