Turkey, Sweet Potato & Cauli Lettuce Wraps
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Turkey, Sweet Potato & Cauli Lettuce Wraps

Turkey, 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.

Calorie Smart
Easy Cleanup

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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Sweet Potato

10 ounce

Cauliflower Florets

1 teaspoon

Garlic Powder

1 unit


1 unit

Baby Lettuce

1 unit

Mini Cucumber

½ ounce


(Contains Peanuts)

¼ ounce


4 tablespoon

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

5 teaspoon

Rice Wine Vinegar

10 ounce

Ground Turkey

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories560 kcal
Fat19 g
Saturated Fat4.5 g
Carbohydrate62 g
Sugar33 g
Dietary Fiber8 g
Protein36 g
Cholesterol100 mg
Sodium1200 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.


Large Pan
Baking Sheet
Small Bowl


Start Prep

• 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.

Roast Veggies

• 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.

Finish Prep

• 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.

Make Sweet Soy Mixture

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

Glaze Veggies

• 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.

Assemble & Serve

• 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.

Ground Turkey is fully cooked when internal temperature reaches 165°.

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