Ingredients

4 cloves garlic, minced

2 scallions, sliced

1/2 jalapeno, diced

2 cups, oyster mushrooms

2 bell peppers, diced

1 yellow onion, sliced

1 head broccoli, florets

1/4 cup Liquid Aminos (soy sauce)

2 tsp. sriracha

1 tbsp. rice vinegar

2 tsp. sesame oil

2 tbsp. vegetable broth

2 cans jackfruit, drained and shredded

1 tomato, diced

1 head butter lettuce, washed

Sauce:

2 tbsp. Peanut butter

1/2 cup Liquid Aminos (soy sauce)

2 cloves garlic, minced

1/2 jalapeno, diced

2 tbsp. rice vinegar

2 tsp. sesame oil

2 tsp. garlic chili sauce

2 tsp. sriracha

1/2 cp vegetable broth

1/3 cup water

Directions

Add onions, bell peppers, jalapeno, garlic, and a splash of vegetable broth to a saute pan and cook until onions are translucent.

Add in scallions, and mushrooms and cook for 2 more minutes.

Stir in broccoli, soy sauce, rice vinegar, sriracha, vegetable broth, and sesame oil.

Make sauce. (almost the same ingredients)

Warm shredded jackfruit in a saute pan for 5-7 minutes.

Once warm stir in jackfruit into vegetable mixture.

Assemble wraps with once piece of butter lettuce and jackfruit vegetable mixture. Top with sauce, tomatoes, and scallions.

Kayla Jacob

Personal Chef

Kayla@wholehealthclub.com

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