chipolte coconut lettuce wraps!
Smoky chipotle and crispy coconut bring fresh lettuce wraps to a flavorful new level. Creamy avocado and peppercorn ranch dressing add plenty of rich satisfaction.
Serves 4
What You Need:
For the chipotle coconut:
1 tablespoon coconut oil, melted
1 teaspoon tamari (we used braggs)
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle
3/4 cup large coconut flakes
1 tablespoon coconut oil, melted
1 teaspoon tamari (we used braggs)
1 teaspoon maple syrup
1/2 teaspoon smoked paprika
1/4 teaspoon ground chipotle
3/4 cup large coconut flakes
For the ranch dressing:
1/3 cup fresh lemon juice
1/3 cup water
2/3 cup hemp seeds
4 garlic cloves
2 teaspoons black peppercorns
1 teaspoon salt
1 cup olive oil
1/3 cup fresh lemon juice
1/3 cup water
2/3 cup hemp seeds
4 garlic cloves
2 teaspoons black peppercorns
1 teaspoon salt
1 cup olive oil
For the lettuce wraps:
8 butter lettuce leaves (we used iceberg lettuce)
3 roma tomatoes, sliced
2 avocados, sliced
8 butter lettuce leaves (we used iceberg lettuce)
3 roma tomatoes, sliced
2 avocados, sliced
we definitely enjoyed the crispy coconut and creamy goodness! but for next time, we wondered about adding another dimension - my dad suggested cilantro, my mom suggested grated carrot or maybe cauliflower florets.
What You Do:
- For the chipotle coconut, in a medium bowl, combine coconut oil, tamari, maple syrup, paprika, and chipotle and mix well. Add coconut flakes and toss well to evenly coat.
- For the ranch dressing, in a high-speed blender, combine lemon juice, water, hemp seeds, garlic, peppercorns, and salt and blend until smooth. While the blender is running, add olive oil and blend.
- To assemble wraps, lay lettuce leaves on plates. Top with a tablespoon of ranch dressing and layer with tomato and avocado. Divide chipotle coconut among each wrap and serve.
