‘Bacon’ Avocado Lettuce Wraps (Quick)
These lettuce wraps are green and glorified little BLTs! Packed with fresh veggies, crispy, protein-packed tempeh 'bacon,' and creamy avocado, these veggie-full wraps make for a smoky, regreshing and delectable lunch or dinner.
583 people are cooking this- Cherry tomatoes1 1⁄2 cups
- Romaine lettuce1 head
- Avocado1⁄2
- Tempeh 'bacon'14 pieces
- Frozen corn1 1⁄2 cups
- Lime1⁄2
- Cilantro1⁄4 cup
- Salt & pepperto taste
- Hot sauceto taste
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Produce Prep: Rinse and dice the cherry tomatoes. Rinse the romaine lettuce, and keep the leaves whole. Remove the skin and pit from the avocado, and dice the avocado. If using optional ingredients: Cut the lime in half. Rinse and chop the cilantro.
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Remove the tempeh 'bacon' from the packaging and cut the strips in half. Lay them on a lightly oiled or nonstick pan. Cook on medium-high or high for 3 minutes.
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Flip the tempeh ‘bacon,’ and then add the corn to the pan. Cook for 3-5 minutes, stirring occasionally. The tempeh 'bacon' should be crispy and dark brown, and the corn should be lightly browned. Season with salt and pepper to taste.
- Assemble your lettuce wraps: Lay the tempeh ‘bacon’ and corn combination in a line along the romaine lettuce leaves, and fill with tomato, avocado and cilantro (if using). Add a squeeze or two of lime juice and/or a dash of hot sauce, and take a bite!
