Spicy Nut Mince Lettuce Wraps w/ Gaucamole & Cashew Sour Cream
You will need: chopping board & knife; blender and/or food processor; glass jars w/ lids for storing NOTE: If making fresh Guacamole & Cashew Nut Cream to add to this recipe, it will take 15min longer to prepare this dish.
Servings Prep Time
4servings 15 – 30 minutes
Cook Time Passive Time
0 0
Servings Prep Time
4servings 15 – 30 minutes
Cook Time Passive Time
0 0
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
  • 4large Cos Lettuce leaves(or gluten-free wraps – be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
  • 1small handful Coriander leaves
Instructions
  1. Nut Mince: Pulse Walnuts roughly in a blender or food processor. Add Sun-dried Tomatoes and pulse again until combined.
  2. Nut Mince: Finely chop/mash Garlic, and finely chop the Brown Onion and add this along with the remaining ingredients and pulse/process until combined.
  3. Guacamole: Mash Avocados and add the juice of the Lemons / Limes and mix through.
  4. Guacamole: Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
  5. Guacamole: Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
  6. Cashew Sour Cream: Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment – see description above).
  7. Cashew Sour Cream: Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
  8. To make Wraps: Layer Nut Mince, Guacamole and Cashew Sour Cream onto Cos Lettuce leaves. Optional – top with fresh chopped Coriander.
Recipe Notes

*Choose Sun-dried Tomatoes that don’t have preservatives or additives and which come jarred in clean oils like Sunflower Seed Oil, good quality cold-pressed Olive Oil etc – avoid Canola Oil which is GMO.

Making your own Sun-dried Tomatoes is actually not as difficult as it seems, you only need good time management in terms of planning ahead and making them at least a few days before you need them in a recipe. I make a big batch and store them in oil in a sealed glass jar in the fridge and they last over a month! Find the recipe here

*You can use a few regular tomatoes instead of baby tomatoes in the Guacamole – I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.

*Tomatoes are on the EWG – Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

*Store left over Nut Mince, Guacamole and Cashew Sour Cream in a sealed glass jar in the fridge. Eat within 1-2 days.

Serving Suggestions:

*Another nice addition to these lettuce wraps as a topping is the Mexican Tomato Salsa