Satay lettuce wraps: a quick and tasty healthy snack

Ingredients for Satay lettuce wraps

• 80 ml coconut aminos

• 45 g natural almond butter

• 15 ml raw honey or pure maple syrup

• 10 ml toasted sesame oil

• 1.5–3 g sriracha hot sauce, to taste

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

• 1 red pepper, deseeded, chopped

• 120 g finely chopped broccoli

• 120 g chopped purple cabbage

• 120 g shredded carrots

• 8 spring onions, chopped

• 75 g chopped jicama

• 75 g chopped celery

• 4–6 lettuce leaves (Bibb, Boston, or romaine), washed, dried well

• 75 g unsalted cashew pieces

• toasted sesame seeds or hemp seeds (optional)

How to make Satay lettuce wraps

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

2. Heat a large non-stick frying pan over medium-high heat. Add the minced meat and cook for 5–10 minutes, or until browned and no longer pink.

3. Add the vegetables and the sauce mixture to the pan. Cook for an additional 5 minutes, or until the green onions and red peppers are softened and the meat has absorbed the sauce.

4. Remove the pan from the heat.

5. Spoon about 80 ml of the filling into a lettuce leaf. Sprinkle with cashews and sesame or hemp seeds, then 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.