Pete’s Living Greens Teams up with 40-Year-Old Vegan for a Cookbook Giveaway


We’re thrilled to announce our cookbook giveaway with 40-Year-Old Vegan. Watch this special message from 40YOV’s Sandra Sellani then enter below for a chance to win her award-winning cookbook chock full of delicious veggie recipes. For a sneak peek try 40YOV’s Orange Ginger “Chicken” Lettuce Wraps.

Orange Ginger "Chicken" Lettuce Wraps
Serves 8
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Total Time
35 min
Total Time
35 min
  1. 1 head Pete’s Living Greens Butter Lettuce (8 leaves will be used for this recipe)
  2. ½ tbsp. vegetable oil
  3. 1 tsp. Eden Foods Hot Pepper Sesame Oil or other sesame oil
  4. 2 green onions, chopped, sliced diagonally
  5. 1 large garlic clove, minced
  6. 1/3 cup orange juice
  7. Gardein Teriyaki Chick’n Strips, small diced (discard sauce pouch)
  8. 1 can water chestnuts, drained, diced small
  9. Zest of 1 large orange
  10. 1 tsp. fresh grated ginger
  11. 1 tbsp. soy sauce or tamari
  12. ½ tbsp. black sesame seeds
  13. and patted dry
  14. Toppings
  15. black sesame seeds
  16. shredded carrots
  17. mung bean sprouts
  18. fresh cilantro, chopped
  19. green onion, sliced diagonally
  20. fresh cilantro, chopped
  21. chopped cashews
  22. orange wedges (optional)
  1. Heat vegetable oil and sesame oil in large pan on medium low heat.
  2. Add the green onion and garlic and sauté until vegetables get soft, about 2 minutes.
  3. Add the orange juice and stir an additional minute.
  4. Add the chicken and water chestnuts. Stir thoroughly for another minute.
  5. Remove the pan from heat. Mix in orange zest, ginger, soy sauce, and black sesame seeds. Mix until thoroughly combined.
  6. Separate mixture into four portions and serve each portion with 3–4 butter lettuce leaves.
  7. Let each individual top with their favorite toppings. Serve with orange wedge
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