Minutes Prep time: 40
Minutes Total time: 40
Servings: 5
Difficulty: Intermediate
1 pkg (15 oz each) Gardein® Ultimate Plant-Based Spicy Chick'n Filets
1/2 cup vegan sour cream dairy alternative
1/3 cup green onions
2 tablespoons vegan mayonnaise alternative
2 tablespoons almond milk
1 tablespoon finely chopped garlic
1 tablespoon distilled white vinegar
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large head Butter or Boston Bibb lettuce
2-1/2 cups thinly sliced bok choy
3 small avocado, pitted, peeled, chopped
1 cup grated carrots
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 146 mg | 15% |
| Carbohydrate | 30 g | 10% |
| Cholesterol | 0 | |
| Total Fat | 28 g | 43% |
| Iron | 4 mg | 20% |
| Calories | 415 kcal | 21% |
| Sodium | 845 mg | 35% |
| Protein | 19 g | 37% |
| Saturated Fat | 4 g | 19% |
| Sugars | 3 g | 0 |
| Vitamin C | 30 mg | 50% |
Cook spicy chick’n according to package directions.
Stir together the sour cream, green onion, mayo, almond milk, garlic, vinegar, onion powder, oregano, dill, salt, and pepper; set aside.
Slice the chick'n filets into 1/4-inch strips; set aside.
In a bowl mix together the bok choy, avocado, and shredded carrots.
Load each lettuce leaf with chick’n and vegetable mix. Drizzle with ranch dressing. Enjoy your spicy chick'n lettuce wraps!
Spicy Chick’n Lettuce Wraps
