Chicken and Avocado Lettuce Wraps
with creamy cashew dipping sauce
Tonight's meal just requires a few minutes of prep since the chicken for the filling was 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! We last featured a version of this meal in 2019.
Ingredients
- 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 any hot sauce)
- Water - 3 Tbsp
- Carrots - 5 oz , matchsticks (look for pre-shredded)
- Cucumbers - 8 oz , matchsticks
- Basil, Thai - 8 leaves , leaves torn
- Avocados - 1 , thinly sliced
- Lettuce, romaine - 12 leaves (sub iceberg or butterhead)
- Dijon Chicken (leftover from Wednesday) - ~2 cups
Prep
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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)
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Carrots (if not pre-shredded) - Slice into matchsticks. (Can be done up to 3 days ahead)
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Cucumbers - Prep as directed.
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Thai basil / Avocados / Lettuce - Prep as directed.
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Make
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If chicken is in large pieces, roughly chop it so it will fit more easily in wraps.
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If you would like the chicken to be warm in your lettuce wraps, reheat it briefly in the microwave.
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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.
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Set out all of the fillings for your lettuce wraps - chicken, cucumbers, carrots, avocados, Thai basil, and dipping sauce. Assemble lettuce wraps at the table and serve with dipping sauce. Enjoy!
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