Vegan BBQ Lettuce Wraps with Avocado Aioli
 
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These quick and healthy lettuce wraps are full of flavor and made with a surprising ingredient—Jackfruit! It has all of the flavor of traditional BBQ pulled pork, but vegan friendly and plant based! Topped with a crunchy slaw and creamy avocado aioli, these lettuce wraps make a hearty Game Day snack or delicious dinner!
Author:
Recipe type: Vegan, Gluten Free, Dairy Free
Serves: 6–8 servings
Ingredients
Vegan BBQ Lettuce Wraps with Avocado Aioli and Crunchy Slaw:
BBQ Jackfruit:
  • 1 tablespoon avocado oil or other cooking oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cans young jackfruit, drained, rinsed, and pulled apart by hand (in water, not syrup)
  • salt and pepper
  • ¾ cup of your favorite bbq sauce (I’d suggest one that’s not too sweet)
  • ⅓ cup water
Crunchy Slaw:
  • 1 (16oz) bag Taylor Farms Tri-Color Coleslaw
  • ¼ cup olive or avocado oil
  • 2–3 tablespoons lemon juice or apple cider vinegar, to taste
  • lemon zest, optional
  • 1 tablespoon coconut nectar, sugar, or other sweetener of choice
  • generous pinch of salt and pepper
Avocado Aioli:
  • 1 large ripe Mission Avocados, peeled and pitted
  • ¼ cup olive or avocado oil
  • 1 garlic clove
  • juice of ½ lemon or lime, use more or less to taste
  • 2 tablespoons plain, unsweetened yogurt (can use dairy-free) or mayonnaise
  • generous pinch of salt and pepper, to taste
  • water, enough to thin
Instructions
  1. Pull apart romaine lettuce leaves and wash well. Pat dry and set aside.
  2. Make the dressing for the slaw by combining oil, lemon juice/vinegar, zest, sweetener, salt and pepper. Mix and adjust seasonings, to taste.
  3. Place Tri-Color Coleslaw into a large bowl and pour the dressing on top, tossing until coleslaw is evenly coated with the dressing. Cover and refrigerate until ready to use. Can be made up to a day ahead of time.
  4. For the BBQ jackfruit, place a large sauté pan over medium hight heat and drizzle with oil. Add chopped onion, cooking a few minutes until translucent. Add jackfruit, BBQ sauce, and water, cooking until the BBQ sauce cooks down and coats the jackfruit, about 5–8 minutes. Season BBQ with salt and pepper, to taste. Cover and keep warm until ready to use.
  5. Pull apart romaine lettuce leaves and wash well. Pat dry and set aside.
  6. Make the dressing for the slaw by combining oil, lemon juice/vinegar, zest, sweetener, salt and pepper. Mix and adjust seasonings, to taste.
  7. Place Tri-Color Coleslaw into a large bowl and pour the dressing on top, tossing until coleslaw is evenly coated with the dressing. Cover and refrigerate until ready to use. Can be made up to a day ahead of time.
  8. For the BBQ jackfruit, place a large sauté pan over medium hight heat and drizzle with oil. Add chopped onion, cooking a few minutes until translucent. Add jackfruit, BBQ sauce, and water, cooking until the BBQ sauce cooks down and coats the jackfruit, about 5–8 minutes. Season BBQ with salt and pepper, to taste. Cover and keep warm until ready to use.
  9. To make the avocado aioli, place avocado, oil, garlic, lemon juice, yogurt/mayo, and a pinch of salt and pepper into the high powered blender or food processor. Blend until creamy, then add water a little at a time, until aioli is thin enough to drizzle.
Putting lettuce wraps together:
  1. Place a generous spoonful of BBQ jackfruit onto a romaine leaf, top with slaw, slices of avocado, and avocado aioli.
Recipe by Wife Mama Foodie at https://www.wifemamafoodie.com/vegan-bbq-lettuce-wraps-with-avocado-aioli/