Crumbled tempeh, crunchy cashews, and sweet champagne mangoes make a perfect filling for these easy vegetarian lettuce wraps. And best of all - they come together in just 20 minutes!
Sweet chili sauceor sriracha or Sambal Matah, for serving
Instructions
Heat the oil in a skillet over medium-high heat. Add the tempeh and cook, stirring often, until lightly browned, about 3 minutes. Stir in the hoisin sauce and lime juice; remove from heat.
Divide the tempeh, mango, cucumber, cashews and mint leaves into 8 lettuce leaves. Drizzle with sweet chili sauce and serve.
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