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Coconut Cashew Lettuce Wraps

We have a slight obsession with lettuce wraps, and here’s why: they’re crisp and crunchy, they’re versatile, and they’re super fun for the interactive eaters in your life. You can make a big spread with toppings, fillings, sauces, and lettuces for a super colorful vegan feast that’s so easy to put together in less than thirty minutes.

Chef Tip: Adjust the cooking time depending on which protein you’re using here. We love crisping tofu in a hot skillet, and mixing it with the sauce while it’s hot so it absorbs all that aromatic goodness from the Coconut Cashew.

Ingredients

  • 2 packages of extra firm tofu (or 2 chicken breasts)

  • vegetable oil

  • 2 heads butter lettuce, separated into individual leaves

  • Haven’s Kitchen Coconut Cashew Sauce

  • ¼ small head of red cabbage, thinly sliced

  • 1 red pepper, thinly sliced

  • ½ bunch cilantro, chopped

  • 5 to 6 sprigs mint, leaves picked

  • ½ cup peanuts, roughly chopped

  • Salt

Steps

STEP 1

Cut your protein choice into thin, uniform strips and season with salt

STEP 2

Warm a large sauté pan over medium heat, add 2 tablespoons of vegetable oil and cook, approximately 8 minutes for chicken and about 4 minutes for tofu

STEP 3

Remove from heat and drizzle 3 tablespoons of Coconut Cashew Sauce. Stir to combine

STEP 4

To assemble, fill the lettuce cups with chicken or tofu, cabbage, peppers, cilantro and mint. Drizzle some more sauce on and garnish with chopped peanuts.

Coconut Cashew Sauce

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This recipe is also great with our Herby Chimichurri and Gingery Miso sauce.

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