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Coconut Cashew Lettuce Wraps

We have a slight obsession with lettuce wraps, and here’s why: they’re crisp and crunchy, they’re versatile, and they’re super fun for the interactive eaters in your life. You can make a big spread with toppings, fillings, sauces, and lettuces for a super colorful vegan feast that’s so easy to put together in less than thirty minutes.

Chef Tip: Adjust the cooking time depending on which protein you’re using here. We love crisping tofu in a hot skillet, and mixing it with the sauce while it’s hot so it absorbs all that aromatic goodness from the Coconut Cashew.


  • 2 packages of extra firm tofu (or 2 chicken breasts)

  • vegetable oil

  • 2 heads butter lettuce, separated into individual leaves

  • Haven’s Kitchen Coconut Cashew Sauce

  • ¼ small head of red cabbage, thinly sliced

  • 1 red pepper, thinly sliced

  • ½ bunch cilantro, chopped

  • 5 to 6 sprigs mint, leaves picked

  • ½ cup peanuts, roughly chopped

  • Salt



Cut your protein choice into thin, uniform strips and season with salt


Warm a large sauté pan over medium heat, add 2 tablespoons of vegetable oil and cook, approximately 8 minutes for chicken and about 4 minutes for tofu


Remove from heat and drizzle 3 tablespoons of Coconut Cashew Sauce. Stir to combine


To assemble, fill the lettuce cups with chicken or tofu, cabbage, peppers, cilantro and mint. Drizzle some more sauce on and garnish with chopped peanuts.

Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

This recipe is also great with our Herby Chimichurri and Gingery Miso sauce.

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