Chicken, Sweet Potato & Cauli Lettuce Wraps

Name: Chicken, Sweet Potato & Cauli Lettuce Wraps with Cucumber, Cilantro & Peanuts
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Sweet Potato; 10 ounce Cauliflower Florets; 1 teaspoon Garlic Powder; 1 unit Lime; 1 unit Baby Lettuce; 1 unit Mini Cucumber; ½ ounce Peanuts; ¼ ounce Cilantro; 4 tablespoon Sweet Soy Glaze; 1 ounce Sweet Thai Chili Sauce; 5 teaspoon Rice Wine Vinegar; 10 ounce Chopped Chicken Breast; Salt; Pepper; 2 teaspoon Cooking Oil

with Cucumber, Cilantro & Peanuts

Recipe Development TeamPublished on August 30, 2023

Get 10 Free Meals + Free Breakfast For Life

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.

Tags:

New

•Protein Smart

•Calorie Smart

•Easy Cleanup

Allergens:

Peanuts

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Sweet Potato

10 ounce

Cauliflower Florets

1 teaspoon

Garlic Powder

1 unit

Lime

1 unit

Baby Lettuce

1 unit

Mini Cucumber

½ ounce

Peanuts

(Contains: Peanuts)

¼ ounce

Cilantro

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

5 teaspoon

Rice Wine Vinegar

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories520 kcal

Fat13 g

Saturated Fat2.5 g

Carbohydrate61 g

Sugar33 g

Dietary Fiber8 g

Protein41 g

Cholesterol105 mg

Sodium1150 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Baking Sheet

•Small Bowl

•Whisk

Instructions

• 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.

• 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.

• 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.

• In a small bowl, whisk together sweet soy glaze, chili sauce, half the vinegar (all for 4 servings), and juice from half the lime.

• 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.

• 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°.