Chicken, Mushroom, and Avocado Lettuce Wraps with creamy cashew dipping sauce
Tonight's meal just requires a few minutes of prep since ingredients for the filling were cooked earlier in the week. Just set everything out in individual bowls and assemble these lettuce wraps as you go for a fresh meal you'll want to eat all summer long!
- Cashew butter - 1/3 cup (sub almond or other nut butter)
- Honey - 2 tsp
- Bragg's / coconut aminos - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce)
- Water - 3 Tbsp
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Mint, fresh - 8 leaves, leaves torn
- Avocados - 1, thinly sliced
- Lettuce, romaine - 12 leaves (sub iceberg or butterhead)
- Vietnamese Chicken and Mushrooms (leftover from Monday) - ~3 1/2 cups
- Make dipping sauce - Whisk together cashew butter, honey, aminos, and sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 5 days ahead)
- Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)
- Mint / Avocados / Lettuce - Prep as directed.
- If chicken and mushrooms are in large pieces, roughly chop so they fit more easily in lettuce wraps.
- Give dipping sauce a stir. If it was made ahead, it may have thickened up, so add water a small amount at a time until it reaches a smooth, pourable consistency.
- If you would like the chicken and mushroom filling to be warm in your lettuce wraps, reheat it briefly in the microwave.
- Set out all of the fillings for your lettuce wraps - chicken, mushrooms, carrots, avocados, mint, and dipping sauce. Assemble lettuce wraps at the table and serve with dipping sauce. Enjoy!
This meal has 29 reviews
These were delicious! We used mint, carrots, vermicelli noodles, peppers, and fried tofu. The sauce was A++++
Absolutely amazing! Definitely would make again, however it is not something to do on a weeknight, rolling each one up individually took some time (I marinaded and cooked the chicken the same night). This makes about 4 rolls per serving. A few notes to my future self - 1. Add the oil into the marinade and toss the whole thing into the pan when cooking to make it easier. 2. When making the sauce, add chili sauce and add water until it is smooth. Add about 1/4c peanut butter.
Much easier than expected! Next time will try with shrimp. Also, avocado isn't ideal if making extras, so might sub cucumber next time. Agree with others that the sauce was too thick and too peanut-heavy. Maybe will try cutting with rice vinegar next time. Would also be good with sweet chili sauce. We also used WAY more mint than suggested.
Overall I really liked these and they weren't as difficult to put together as I had expected. The rolls were a little dry on their own and definitely needed the dipping sauce. I liked the peanut flavor, but I agree with some of the other commenters that I'd probably prefer a thinner less peanut-buttery sauce, so I'd tweak that next time.
This recipes provides an excellent bite. Good textures and flavors. I did also add rice wine vinegar to the sauce so the acidity could cut the savory, sweet and fat component of the sauce.
Our avocado went bad before we could use it and we used leftover sauce from the noodle bowl instead of peanut sauce. And it was still pretty tasty. I should fill them fuller more next time, but I found the rice paper easy to work with using the video tutorial (although we definitely only did one at a time!)