About
These low carb lettuce wraps are loaded with spicy pulled jackfruit and topped with creamy avocado and aromatic scallions.
These make a great low carb vegan lunch option or dinner served with cauliflower rice or slaw.
Ingredients
- 1 5.5 ounces jackfruit, canned in water
- 4 inner (small) leaf romaine lettuce
- 1 large scallions
- 1 tablespoon olive oil
- 1 clove garlic
- ½ tablespoon tomato puree
- ½ teaspoon chili powder
- ½ teaspoon cumin, ground
- ½ teaspoon red pepper (cayenne), ground
- ½ each avocado
- ¼ cup vegetable broth, bouillon or consomme
Instructions
- Heat the olive oil in a saucepan over a low/medium heat. Rinse and drain the jackfruit and crush the garlic. Add to the pan along with the chili powder, cumin and cayenne pepper. Stir well to combine and cook gently for 3-4 minutes until tender and fragrant.
- Add the tomato purée and stock and stir well. Bring to a gentle boil then simmer for 10 minutes until the liquid has reduced right down.
- Shred the jackfruit with two forks and divide between the lettuce leaves.
- Slice the avocado and scallions and arrange over the pulled jackfruit to serve.
Nutrition Facts
- Servings: 4
- Calories: 100.8kcal/277.7kJ (per serving)
- Fat: 6.2g (per serving)
- Carbs: 10.9g (per serving)
- Protein: 1.4g (per serving)
