Name: Satay Lettuce Wraps
Ingredients: ⅓ cup plus 1 tablespoon coconut aminos; 3 tablespoons natural almond butter; 1 tablespoon raw honey or pure maple syrup; 2 teaspoons toasted sesame oil; ¼ to ½ teaspoon sriracha hot sauce, to taste; 1 pound chicken or turkey breast, ground or cut into bite-size pieces; 1 red bell pepper, cored, seeded, and chopped; 1 cup finely chopped broccoli; 1 cup chopped purple cabbage; 1 cup shredded carrots; 8 green onions (white and green parts), chopped; ½ cup chopped jicama; ½ cup chopped celery; 4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well; ½ cup unsalted cashew pieces; Toasted sesame seeds or hemp seeds

Photo of chicken satay with vegetables in lettuce wraps on a white plate.

Photo by Angelica Mari

This is a dish that everyone in the family enjoys—which is saying a lot! You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. If there happens to be any leftovers, serve them over a bed of greens for lunch the next day.

Recipe notes

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Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.