Barbecue Jackfruit Lettuce Wraps
Pineapple Salsa and Plantain Chips
Ingredients
- 1 onion, thinly sliced
- 1 Tbsp olive oil
- 2 (10- to 10.6-oz) pkg refrigerated barbecue jackfruit
- 2 (15-oz) cans lentils, drained and rinsed
- ⅓ cup vegan barbecue sauce
- 1 large head green leaf lettuce, leaves separated
- 2 avocados, sliced
- 1 cup shredded Mexican-blend cheese
Instructions
- Cook onion in hot oil in a large skillet over medium heat 5 minutes, stirring often. Stir in jackfruit, lentils, and barbecue sauce. Cook 5 to 7 minutes or until thoroughly heated.
- Serve jackfruit mixture in lettuce leaves. Top with avocado slices and cheese.
Side Dish Ingredients
- 1 (1.25-lb) container peeled pineapple, chopped
- 2 red bell peppers, diced
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg lightly salted plantain chips
Side Dish Instructions
- Stir together pineapple, bell peppers, cilantro, and lime juice in a bowl; stir in salt and pepper. Chill up to 1 day.
- Serve salsa and plantain chips alongside lettuce wraps.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
501
|
179
|
680
|
| Fat (g) | 21 | 5 | 26 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 61 | 32 | 93 |
| Fiber (g) | 23 | 2 | 25 |
| Sodium (mg) | 747 | 214 | 961 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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