Photo of Thai Style Venison Lettuce Wraps by WW

Thai Style Venison Lettuce Wraps

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Venison pairs well with strong flavours in this Thai-inspired stir-fry. It makes a fun “eat with your hands” family dinner served on top of romaine leaves.


Uncooked venison

450 gm, tenderloin – thinly sliced

Ginger root

1 tbsp(s), minced

Uncooked bell pepper(s)

1 cup(s), red, thinly sliced

Minced garlic

2 tsp(s)

Packaged coleslaw mix (shredded cabbage and carrots)

1 cup(s), or substitute 250 ml [1 cup] shredded cabbage)

Chili sauce

½ cup(s), thai sweet

Low sodium soy sauce

1 tbsp(s)

Fish sauce

1 tbsp(s)

Uncooked scallion(s)

½ cup(s), minced

Romaine lettuce

1 head(s), separated into leaves


½ cup(s)

Mint leaves

½ cup(s), minced

Oil roasted salted peanuts

½ cup(s), chopped

Fresh lime(s)

1 medium, cut into 12 wedges


  1. Coat a large non-stick sauté pan with cooking spray and heat on high. Add venison in batches and brown on both sides (if the pan gets crowded the venison won’t brown).
  2. Remove browned venison to a plate and reserve.
  3. Reduce heat to low. Add peppers, ginger root, and garlic to pan and cook for 5 minutes, stirring often, until peppers are softened.
  4. Add cole slaw mix, chili sauce, soy sauce, fish sauce, scallions, and venison to pan. Toss to combine and heat through.
  5. Serve venison on top of whole romaine leaves garnished with cilantro, mint, peanuts, and lime wedges.