Chicken or Tempeh Lettuce Wraps
This is a go-to for me to bring to any type of occassion! I love the vegan version just as much as the chicken! What might seem like a bit of an odd combination of ingredients is actually incredibly delish! This always gets rave reviews!
Ingredients
- 1 lb Chicken or Tempeh
- 1 Avocado, cubed
- 1 cup Bell Pepper, finely chopped
- 2 cups Cucumbers, finely diced
- 1 medium Red Potato
- 2 tbsp Chives, finely diced
- 1 head Butterhead Lettuce I have often used Napa Cabbage here, too.
Tartar Sauce
- 1 cup Mayonnaise Sub Vegan Mayo if desired.
- 2 tbsp Lacto-Fermented Cucumbers, finely minced
- 1 tsp Capers
- 1/2 tsp Dijon or Yellow Mustard
- 1 tsp Lemon Juice
- 2 tbsp Chives, finely diced
- 1/4 tsp Black Pepper
Instructions
Sauce:
- In a medium bowl, combine all the ingredients for the sauce and mix together completely. Place the sauce in the refrigerator while you prepare the rest of the recipe.
Chicken or Tempeh "Salad":
- I always either chop up the chicken into shredded pieces or crumble the tempeh.
- Bring a medium pot of water to a boil. Add red potatoes and cook on medium heat until fork tender and fully cooked, about 15-20 minutes.
- In a large bowl, combine chicken shreds or tempeh crumbles, cubed avocado, chopped bell pepper, diced cucumbers, diced potatoes (once cooled), and chives. Pour half of the Tartar Sauce over the "salad" and combine well. If the mixture seems too dry, just add a bit more sauce.
- Spoon the combined "salad" into the center of each lettuce or cabbage leaf. Sereve immediately by spooning over a little more sauce over the top. Enjoy!