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Crispy Asian Chick’n Lettuce Cups

Yields1 ServingTotal Time20 mins

Crispy Asian Chick’n Lettuce Cups

A wonderfully light dish for the entire family, ideal for lunch or dinner on a hot summer’s day.

Serves: 4

Chick’n Patties & Fixings
 1 package Fry’s Chick’n Patties
 10-12 palm-sized, Bibb lettuce leaves, rinsed
 1 cup purple cabbage, shredded
 1 cup carrot, peeled and peeled into thin ribbons
 2 green scallions, sliced thin
 ½ cup roasted peanuts
 1 package of Vegan Peanut Satay Sauce
Optional Garnishes
 limes, quartered
 spring onions

Preheat your oven to 400°F.

Peanut Satay Sauce

Prepare the Peanut Satay sauce as instructed on the packaging.

Tip: Satay is traditionally spicy, so if you prefer a bit of a kick, adjust the heat with more of your favorite hot sauce.

Chick’n Patties

Pop the Fry’s Chick’n Patties in the oven for 7 minutes on each side, until hot and crispy, then carefully slice into strips.

Serving ideas

To assemble, lay out the lettuce leaves on a cutting board. Fill each leaf with a pinch of shredded cabbage, carrot ribbons and green scallions. Add the chicken-style strips and top toasted peanuts and extra scallions. Serve with the peanut satay dipping sauce and lime wedges for squeezing.

Tip: You can also choose to drizzle the sauce over the cups – do this right before serving.