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Crispy Asian Chick’n Lettuce Cups

Yields1 ServingTotal Time20 mins

Crispy Asian Chick’n Lettuce Cups

<p style="font-family:trade-gothic-next-condensed;color: #154732">A wonderfully light dish for the entire family, ideal for lunch or dinner on a hot summer’s day.</p>
<p style="font-family:trade-gothic-next-condensed;color: #154732">Serves: 4</p>
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.

<p style="font-family:trade-gothic-next-condensed;color: #154732">Tip: Satay is traditionally spicy, so if you prefer a bit of a kick, adjust the heat with more of your favorite hot sauce. </p>
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
<p style="font-family:trade-gothic-next-condensed;color: #154732">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. </p>
<p style="font-family:trade-gothic-next-condensed;color: #154732">Tip: You can also choose to drizzle the sauce over the cups – do this right before serving. </p>