Satay Lettuce Wraps

Ingredients for Satay Lettuce Wraps

• 30g plus 1 tablespoon coconut aminos

• 45ml natural almond butter

• 1 tablespoon raw honey or pure maple syrup

• 2 teaspoons toasted sesame oil

• 1/4 to 1/2 teaspoons sriracha hot sauce, to taste

• 450g chicken or turkey breast, ground or cut into bite-size pieces

• 1 red pepper, cored, seeded, and chopped

• 1 cup finely chopped broccoli

• 1 cup chopped purple cabbage

• 1 cup shredded carrots

• 8 spring onions (white and green parts), chopped

• 50g chopped jicama

• 1/2 cup chopped celery

• 4 to 6 lettuce leaves (Bibb, Boston, or cos), washed and dried well

• 70g unsalted cashew pieces

• Toasted sesame seeds or hemp seeds

In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.

In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the spring onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.

Spoon about 1/3 cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.