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Chicken, Sweet Potato & Cauli Lettuce Wraps with Cucumber, Cilantro & Peanuts

Lettuce wraps have quickly found their way into our hearts here at HF. We just can’t get enough of that cool crunch! For this vegan spin, you’ll roast cauliflower and sweet potato until just tender, then brush with a sweet soy-chili-lime sauce, and pop them back in the oven until glazed. Nestle the filling into crisp lettuce leaves, top with seasoned cucumbers, and sprinkle with peanuts, cilantro, and a bright squeeze of fresh lime juice, for a light-yet-filling plant-based dinner dynamo.

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Calorie Smart Easy Cleanup New Protein Smart dinners
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 sweet potato
  • 10 oz cauliflower florets
  • 1 tsp garlic powder
  • 1 lime
  • 1 baby lettuce
  • 1 mini cucumber
  • 0.5 oz peanuts
  • 0.25 oz cilantro
  • 4 tbsp sweet soy glaze
  • 1 oz sweet thai chili sauce
  • 5 tsp rice wine vinegar
  • 10 oz chopped chicken breast
  • salt
  • pepper
  • 2 tsp cooking oil
  • 2 sweet potatoes
  • 20 oz cauliflower florets
  • 2 tsp garlic powder
  • 2 limes
  • 2 baby lettuces
  • 2 mini cucumbers
  • 1 oz peanuts
  • 0.5 oz cilantro
  • 8 tbsp sweet soy glaze
  • 2 oz sweet thai chili sauce
  • 5 tsp rice wine vinegar
  • 20 oz chopped chicken breast
  • salt
  • pepper
  • 2 tsp cooking oil

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Dice sweet potato into ½-inch pieces.
    Cut cauliflower florets into bite-size
    pieces if necessary.
    Open package of chicken and drain
    off any excess liquid. Heat a drizzle
    of oil in a large pan over medium-high heat. Add chicken or turkey;
    season with salt and pepper. Cook,
    stirring frequently, until browned
    and cooked through, 4-6 minutes.
  2. • Toss sweet potato and cauliflower on
    a baking sheet with a drizzle of oil,
    garlic powder, salt, and pepper.
    • Roast on top rack until browned and
    tender, 20 minutes.
  3. • Meanwhile, quarter lime. Trim and
    discard root end from lettuce; separate
    leaves. Roughly chop peanuts.
    Roughly chop cilantro.
    • Halve cucumber lengthwise; slice
    into ½-inch-thick half-moons.
    Season with salt.
  4. • In a small bowl, whisk together sweet
    soy glaze, chili sauce, half the vinegar
    (all for 4 servings), and juice from half
    the lime.
  5. • Once veggies have roasted
    20 minutes, remove sheet from
    oven. Drizzle with sweet soy mixture
    and carefully toss to combine.
    • Return to top rack and roast until
    veggies are glazed, 3-5 minutes more.
  6. • Divide lettuce leaves between plates;
    fill with glazed veggies. Top with
    seasoned cucumber, peanuts, and
    cilantro. Serve with remaining lime
    wedges on the side.
    Add chicken or turkey to lettuce
    leaves along with glazed veggies.
    Chicken is fully cooked when internal temperature reaches 165°.