Filling: 

• 1 1/2 cups cooked quinoa (about 1 cup uncooked)
• 1 cup cooked lentils (about 1/2 cup uncooked)
• 1/2 cup raw unsalted walnuts, chopped
• 1/4 cup low sodium tamari
• 3 tbsp sesame seeds
• 2 tbsp cilantro, chopped
• 2 tbsp scallions, chopped
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp coconut sugar
• 1 tsp Chinese 5 Spice Powder 
• 1/2 tsp salt

Purple Cabbage & Carrots: 

• 3 cups of purple cabbage, sliced thinly
• 1 1/2 cups grated carrots, 2-3 depending on the size
• 3 tbsp rice vinegar 
• 1 tsp salt 
• 1 tsp coconut sugar

Peanut Sauce: 

• 1/2 cup unsweetened peanut butter
• 1 1/2 tbsp low sodium tamari
• 1 tbsp rice wine
• 1/2-1 tbsp chili oil/sauce
• 2 tsp coconut sugar 
• 1 tsp grated, fresh ginger 
• 1 clove garlic, finely minced 
• 1/4-1/3 cup water

Assembly: 

• 1 large head butter lettuce (or other alternative)
• Cilantro and scallions
• Red pepper flakes