Teriyaki Jackfruit Lettuce Wraps

Sweet and salty teriyaki jackfruit is piled onto tender lettuce leaves with crisp cucumber, crunchy carrots, and hearty rice. Serve with a sprinkle of sesame seeds, green onion, and an extra drizzle of teriyaki sauce. A perfect meal for warm summer nights and packed lunches.

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Author: Courtney Crary- Not Like Mama

Teriyaki Jackfruit Lettuce Wraps

Sweet and salty teriyaki jackfruit is piled onto tender lettuce leaves with crisp cucumber, crunchy carrots, and hearty rice. Serve with a sprinkle of sesame seeds, green onion, and an extra drizzle of teriyaki sauce. A perfect meal for warm summer nights and packed lunches.

Prep time: 10 MCook time: 1 hourTotal time: 1 H & 10 M

Ingredients:

For the Teriyaki Sauce

2 cloves garlic, minced
3 tsp ginger, minced
1/3 cup low-sodium soy sauce or tamari (for GF option)
4 Tbsp pure maple syrup
1 cup water
1 Tbsp corn starch
1 Tbsp sesame seeds

For the Jackfruit

1 20 oz can jackfruit, drained, seeds removed, and shredded (see notes for additional help)
1 tsp garlic powder
1 Tbsp nutritional yeast
1/2 small yellow onion, thinly sliced
1/2 cup Teriyaki sauce

For the lettuce cup

1 head butter lettuce
1/2 cup rice of choice, cooked according to package directions
1/2 english cucumber, cut into matchsticks
2 large carrots, cut into matchsticks
3 green onions, thinly sliced on a bias
sesame seeds, for garnish

Instructions:

For the Teriyaki Sauce

In a small saucepan over medium heat, briefly saute the sesame seeds, garlic, and ginger until they lightly brown. Add a few Tbsp of water to deglaze, if necessary.
Add the water, soy sauce, maple syrup, and corn starch. Whisk to combine.
Allow to simmer for about 3 minutes, stirring constantly, until the sauce thickens to a thin syrup.
Remove from heat and set aside.

For the Jackfruit

Set the oven to 375 degrees F.
In a bowl, combine the shredded jackfruit with the garlic powder and nutritional yeast.
Place on a baking sheet with a silicone baking mat or parchment paper.
Bake for 30 minutes.
Remove from the oven and stir in the thinly sliced onion and 1/2 cup teriyaki sauce.
Bake for an additional 30 minutes.
Remove from oven and set aside.

For the Lettuce Cups

To each piece of butter lettuce, add a scoop of rice, a scoop of teriyaki jackfruit, a few pieces of matchstick carrots and cucumbers, green onion, sesame seeds, and an additional drizzle of teriyaki sauce.

Notes:

To prepare the jackfruit, drain the packing liquid, and remove the jackfruit from the can. Each triangular-shaped piece of jackfruit will have a section that easily shreds, a thick base that doesn't shred, and a few seeds with seed pods around them. Cut the thick part off the base and set aside. Shred the top into a bowl, removing the seeds and seed pods along the way. Discard the seeds, but put the seed pods with the thick base pieces. Then, finely dice the unshreddable parts and add to the bowl.

Calories

334.88

Fat (grams)

3.04

Sat. Fat (grams)

0.46

Carbs (grams)

69.02

Fiber (grams)

12.77

Net carbs

63.24

Sugar (grams)

29.07

Protein (grams)

10.93

Sodium (milligrams)

2864.98

Cholesterol (grams)

0.08

Based on 4 lettuce cups per serving.

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About the recipe:

In spite of the pandemic, summer is still coming. In New York City’s hot, sticky weather, all I want is light meals with fresh veggies (ideally purchased from the farmers’ market…who knows if we’ll be able to do that this summer). Spring rolls and salads are usually heavily featured on my weekly meal plan, so I thought it would be fun to mix it up with some lettuce wraps.

While the cook time is long, these come together fairly easily. The oven does most of the work, while you can leisurely make your rice, whip up the teriyaki sauce, and chop your veggies. A good mandolin would make prep even easier (so if you have one collecting dust in the cupboard, now is the time to use it!

These lettuce wraps are so delicious- the fluffy, neutral flavored rice balances the strong sweet/saltiness from the teriyaki sauce, while the cucumber and carrots add texture and natural sweetness. The green onions and sesame seeds add visual interest and additional pops of flavor. These could also be served with some fresh herbs and slices of avocado, but I wanted to keep this recipe simple. Feel free to add whatever sounds good to you!

If you’re new to using jackfruit, keep reading for some additional help!

RECIPE NOTES:

Be sure to purchase YOUNG GREEN Jackfruit that has been packed in a can with water or brine (not syrup). You can find it at Trader Joe’s, your local Asian or Indian market, on Amazon, and apparently even Walmart sells it now.
When you’ve drained the can of jackfruit, you will see that each piece is shaped like a triangle. Each triangle piece will have 3 or 4 different parts- an easily shreddable top, and thick base, and some seeds in seed pods within the shreddable portion. First, separate the thick base from the shreddable top by cutting or tearing it. Then shred the top portion into a bowl, removing the seeds and seed pods along the way. Discard the seeds. The seed pods and thick base can be finely chopped and added to the shredded bits.
To keep this recipe gluten-free, just be sure to use Tamari instead of soy sauce for the teriyaki.
To keep this recipe WFPB, use brown or black rice (or quinoa) and low-sodium soy sauce.
Enjoy these tasty wraps as a light (but filling) dinner, a shared appetizer, or as an packed lunch!

If you haven’t used jackfruit before, I hope this recipe surprises you with this versatile, natural meat-alternative.

Did you make this recipe? Let me know! Tag me on Instagram @notlikemama. I love to see your versions of my recipes!

Happy Cooking,

Courtney