kale & quinoa bite lettuce wraps
These lettuce wraps have a hearty filling made from Yves Veggie Cuisine Kale & Quinoa Bites and crunchy cucumber, cauliflower, and pickled cabbage.
Servings 6 lettuce wraps
Ingredients
lemon aioli
- 1 C vegan mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- zest of 1 lemon
- 2 tablespoon lemon juice
- 1 teaspoon ground mustard powder
- ¼ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
kale & quinoa bite filling
- ½ C finely diced red onion
- 1 pkg Yves Veggie Cuisine Kale & Quinoa Bites, crumbled
- 1 tablespoon olive oil
lettuce wraps
- 1 C diced cucumber
- ½ C finely chopped parsley
- ½ C finely chopped dill
- 6 large leaves of boston lettuce
- leftover roasted cauliflower (finely chopped (about ⅔ C)
- ⅔ C pickled cabbage
Instructions
- Prepare the lemon aioli by combining everything in a bowl or jar until well combined and refrigerate.
- For the filling heat a cast iron skillet over medium heat and sauté the onion in oil for 2 minutes until softened.
- Add the crumbled kale & quinoa bites and spread out in an even layer allowing them to brown for 2 to 3 minutes and then toss. Don’t toss around too much or the crumbles won’t brown up nicely. It will take about 8 minutes to cook and brown up thoroughly.
- For the other components of the lettuce wraps combine the parsley and dill together and chop up the roasted cauliflower into smaller pieces.
Notes
If bringing lettuce wraps to work or school leave lettuce apart from the filling ingredients and keep the aioli in a smaller container or jar. Assemble the wraps as you eat!
If serving immediately you can prepare the lettuce wraps with some pickled cabbage on the lettuce, roasted cauliflower, the crumbled filling mixture, cucumber, herbs, and a drizzle of sauce or dip the wrap into the sauce while eating.
