The Delicious plate

Veggie Lettuce Wraps with Creamy Cashew Sauce

by Leave a Comment

Fresh and easy Veggie Lettuce Wraps with Creamy Cashew Sauce that make a healthy, light lunch or crowd-pleasing appetizer.
I just love lettuce wraps, since the first time I tried them while living in the US. What is not to love?!
The fresh crunch of the lettuce, the delicious filling and yummy sauce and eating with your hands and getting a little messy. It is kind of a requirement when you eat lettuce wraps!
These lettuce wraps are filled with lots of veggies, halloumi cheese and  topped off with a creamy cashew sauce.
You will love these!
.

Veggie Lettuce Wraps with Creamy Cashew Sauce

Veggie Lettuce Wraps with Creamy Cashew Sauce

Veggie Lettuce Wraps with Creamy Cashew Sauce

For more light summer dishes try these great recipes:

Grilled Sweet Corn Salad, 

Summer Watermelon Salad 

Creamy Asian Noodle Salad

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Enjoy!

Veggie Lettuce Wraps with Creamy Cashew Sauce
Print
Veggie Lettuce Wraps with Creamy Cashew Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Fresh and easy Veggie Lettuce Wraps with Creamy Cashew Sauce that make a healthy, light lunch or crowd-pleasing appetizer.

Servings: 4 servings
Author: Helena
Ingredients
Creamy Cashew Sauce
  • 200 g cashew nuts, roasted, 100g for the sauce the rest for the filling
  • 2 tablespoon soy sauce
  • 2 tablespoon sweet chili sauce
  • 1 lime, juiced
  • 1 teaspoon sesame oli
  • 2 tablespoon grated ginger
  • 2 garlic cloves chopped
  • ½ cups water
Filling
  • 250 g halloumi, cubed
  • 2 tablespoon olive oil, divided
  • 1 red pepper, chopped
  • 2 carrots, pealed and coarsely grated
Assembly
  • 1 iceberg lettuce, butter lettuce, leaves separated, rinsed and dried
  • red cabbage, finely sliced
  • chopped cashews, chili, coriander, sesame seeds and lime wedges for serving
Instructions
Creamy Cashew Sauce

  1. Place all the ingredients in a blender or food processor and blend until smooth.

Filling

  1. Heat 1 tablespoon oil in a pan over medium hight heat and fry the cubed halloumi and fry until golden brown. Set aside

  2. Add the additional tablespoon of olive oil and fry the pepper and grated carrot for a few minutes. Remove from heat and add the halloumi and half the cashew sauce, stir and add a little more water if needed.

Assembly
Veggie lettuce wraps with creamy cashew sauce

More appetizer

Reader Interactions

Leave a Reply