BBQ "Pulled Pork" Lettuce Wraps
These simple pulled pork lettuce wraps are actually made with a vegan "pulled pork" alternative then topped with a delicious mayo-free coleslaw!
Servings: 4 servings
Calories: 354kcal
Ingredients
- 1 batch Vegan BBQ Pulled Pork
- 4 cups shredded red cabbage
- 1 cup julienned zucchini or spirlalized, about 1 medium zucchini
- 1 cup julienned carrot or spiralized
- 1/2 cup sliced scallions
- 1/3 cup tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon organic white vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon wheat-free tamari sauce or miso
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha sauce optional
- Water to thin
- 1 head Boston Bib Lettuce or romaine
Instructions
- Prepare the "pulled pork" according to the recipe.
- Add the cabbage, zucchini, carrots and scallions into a large bowl.
- In a separate bowl or blender, combine the remaining ingredients (minus the lettuce). Add water one tablespoon at a time to thin the dressing out; you want it to be smooth and pourable. Then pour dressing over vegetables and toss to combine.
- Assemble the lettuce wraps by placing 2 - 3 tablespoons of pulled pork mixture onto the base of each lettuce leaf, then top with a generous helping of slaw. Garnish with fresh herbs, cracked pepper and/or pepper flakes if desired.
Notes
If you're making this as a "batch" meal (i.e. using it for multiple lunches), I would suggest storing the pulled pork, slaw and lettuce all separately and assemble the day you're going to eat it.
Nutrition
Calories: 354kcal | Carbohydrates: 20g | Protein: 80g | Fat: 17g | Saturated Fat: 4g | Sodium: 217mg | Potassium: 2690mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7905IU | Vitamin C: 64.7mg | Calcium: 162mg | Iron: 6.6mg