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+ servings
Vegan lettuce wraps with jackfruit

Get the Recipe: Vegan Lettuce Wraps With Jackfruit

These vegan lettuce wraps feature jackfruit, an abundance of vegetables and a homemade cashew dressing. Refreshing and packed with texture and flavour, it's a must try for a healthy lunch or weeknight dinner! They're also super versatile - simply add any veggies of your choice to switch things up. 

Ingredients

For the jackfruit filling

  • 2 cups rice, dry
  • 1/2 large red onion
  • 1/2 large zucchini, minced
  • 3 tbsp water
  • 1 tin jackfruit, in water
  • 1/2 tin chopped tomatoes
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tbsp maple syrup
  • 1 cup vine tomatoes, chopped, to serve

For the dressing

  • 3/4 cup cashews, boiled for 15 minutes if using a high speed blender, soaked overnight otherwise
  • 2 cloves garlic
  • 1/2 cup oat milk
  • 1 tsp salt

For the extras

  • 8 large lettuce leaves
  • 1/2 cup tomatoes, diced
  • 1/4 cup sweetcorn

Equipment

  • Saucepan
  • Frying pan

Instructions 

  • Cook the rice according to instructions on packaging. This usually takes 25 minutes. 
  • Meanwhile, add the onion, zucchini and water to a non-stick frying pan. Cook for 2-3 minutes, until softened.
  • Pull apart the jackfruit fibres in a large bowl and add to the frying pan together with the chopped tomatoes, tamari, garlic powder, cumin, turmeric, and maple syrup. Stir everything together and cook, stirring frequently, for around 10 minutes.
  • Meanwhile, make the cashew dressing. Add the cashews, garlic, plant based milk and salt to a blender or food processor and blend until very smooth and no graininess remains from the cashews. You can adjust the amount of milk you use depending on your preferred consistency.
  • Divide the rice between the lettuce leaves, then add the filling together with the tomatoes, sweetcorn and cashew dressing.

Notes

If you are meal prepping, I would recommend making the jackfruit filling and the rice ahead of time, which can be stored in the fridge in an airtight container for up to 4 days. When ready to serve, you can simply add it to the lettuce. The cashew dressing also lasts in the fridge for up to 3 days.
Calories: 276kcal, Carbohydrates: 49g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 564mg, Potassium: 357mg, Fiber: 2g, Sugar: 6g, Vitamin A: 2097IU, Vitamin C: 13mg, Calcium: 64mg, Iron: 2mg