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Deliciously seasoned shredded jackfruit nestled in crisp lettuce cups topped with fresh green onions and bell peppers! This quick and easy vegan recipe is done in just 15 minutes and makes the perfect party appetizer, game day snack, or a simple yet filling weeknight dinner.

several completed Jackfruit Lettuce Cups spread out on a white surface

Easy, delicious, and nutritious. Those words are the magic words we want to hear when we need to whip something up on a hectic weeknight. These Jackfruit Lettuce Cups fit that description to a T! It is a great way to use simple pantry ingredients and turn them into a mouthwatering dish in a jiffy!

Why Use Jackfruit?

Jackfruit is a tropical fruit, but the unripe version of it is often prepared as a vegetable instead. It is an ideal plant-based alternative because of its meat-like texture and neutral taste. For this recipe, we used Roland Foods’ Young Green Jackfruit to make the prep easier! Roland Foods is known as a purveyor of fine ingredients. They import products from around the world from the places that make them best and offer everything from balsamic glazes and artichokes to jackfruit and organic noodles. We just love how mindful they are of where their products are sourced from. And their growing selection of vegan offerings is top-notch!

The Asian-style  Vegan Filling

The ‘meaty’ green jackfruit doused in an Asian-style peanut butter sauce is so flavorful you wouldn’t believe it was done using one pan in 5 minutes only! We love how the ‘meatiness’ of the filling plays well with the crisp lettuce cups and crunchy veggie toppings. But it is so versatile that it can also go well with taco shells or tortillas topped with Pico de Gallo or stacked on sandwiches with fresh lettuce, tomatoes, and onions. Yum!

Ingredients Used and Possible Alternatives

ingredients for Jackfruit Lettuce Cups against a white background
  • Creamy peanut butter – Use any brand you like! You can also use chunky if you do not mind a coarser sauce. The tiny bits on nuts would actually be nice.
  • Soy sauce – Gives the sauce a nice umami flavor. If you want to make this gluten-free, you can use tamari. If you are allergic to soy, try making it using coconut aminos instead.
  • Agave – Adds a touch of sweetness! Alternatives are maple syrup or coconut sugar.
  • Rice vinegar – A splash of this will brighten the sauce with its tangy flavor!
  • Water
  • Garlic chili sauce – For a savory and spicy kick!
  • Roland Foods Jackfruit in Brine – Drained and shredded, it is amazingly similar to pulled pork in texture. If you want to make the filling even more substantial, you can also add water chestnuts and mushrooms.
  • Butter lettuce – Select medium to large ones with perfectly shaped deep leaves to nestle the filling. If you cannot find this, you can also use iceberg or romaine lettuce.
  • Toppings – We used diced red bell pepper and chopped green onion stalk. However, feel free to top your jackfruit lettuce cups with other garnishes like cilantro, corn, avocado, jalapeno, sesame seeds, crushed nuts, or lime wedges.

How to Make Jackfruit Lettuce Cups

  • 1) Make the Asian-Style Sauce. Combine the peanut butter, soy sauce, agave, vinegar, water, and chili sauce in a medium bowl and whisk together until smooth and thoroughly mixed.
  • 2) Prepare the Jackfruit. Drain the jackfruit, shred them using your fingers and remove any tough pieces. Place them into the bowl with the sauce and mix until the jackfruit is evenly coated.
  • 3) Cook the Filling. Heat a pan on medium-low heat. Once heated, add the jackfruit mixture and any remaining liquid from the bowl. Cook for 5 minutes, stirring occasionally.
  • 4) Assemble. Allow to cool for a few minutes, and then serve over large lettuce leaves garnished with bell pepper and green onion.

Tips

  • If you want this recipe to be kid-friendly, just omit the chili sauce.
  • If you want your topping to be extra flavorful, marinate the jackfruit for a few hours or even overnight.
  • You can serve this with the filling already in the lettuce cups or just place the filling on a serving plate at the center and let your guests pile the lettuce up with their preferred toppings.
  • Make this a meal-in-one by layering the lettuce with rice or quinoa before adding the jackfruit filling.

Make Ahead and Storing Notes

It is always best to serve this with fresh lettuce and toppings. However, you can make the filling ahead of time and keep it refrigerated for up to 7 days. Make sure to place it in an airtight container. You can also freeze it for up to 2 months. Defrost in the fridge overnight and reheat in the microwave or stovetop before serving.

several completed Jackfruit Lettuce Cups spread out on a white surface with a jan of jackfruit in the background

Photos by Alfonso Revilla

Jackfruit Lettuce Cups

5 from 61 votes
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 6
Deliciously seasoned shredded jackfruit nestled in crisp lettuce cups topped with fresh green onions and bell peppers! This quick and easy vegan recipe is done in just 15 minutes and makes the perfect party appetizers, game day snacks, or a simple yet filling weeknight dinner.

Ingredients 

  • ¼ cup of creamy peanut butter
  • 3 tablespoons of soy sauce
  • 3 tablespoons of agave
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of water
  • 1 teaspoon of garlic chili sauce
  • 1 can of Roland Foods jackfruit in brine, drained 19-ounce
  • 1 head of butter lettuce
  • ¼ cup of finely diced red bell pepper
  • 1 stalk green onion sliced

Instructions 

  • Combine the peanut butter, soy sauce, agave, vinegar, water, and chili sauce in a medium bowl and whisk together until smooth and thoroughly mixed.
  • Using your fingers, shred the jackfruit into the bowl and remove any tough pieces. Mix until the jackfruit is evenly coated.
  • Heat a pan on medium-low heat. Once heated, add the jackfruit mixture and any remaining liquid from the bowl. Cook for 5 minutes, stirring occasionally.
  • Allow to cool for a few minutes and then serve over large lettuce leaves garnished with the bell pepper and green onion

Notes

  • If you want this recipe to be kid-friendly, just omit the chili sauce.
  • If you want your topping to be extra flavorful, marinate the jackfruit for a few hours or even overnight.
  • You can serve this with the filling already in the lettuce cups or just place the filling on a serving plate at the center and let your guests pile the lettuce up with their preferred toppings.

Nutrition

Calories: 149kcalCarbohydrates: 23gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 596mgPotassium: 144mgFiber: 1gSugar: 9gVitamin A: 228IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: American
Method: Stovetop
Diet: Vegan
Keywords: easy vegan, Jackfruit Lettuce Cups, jackfruit recipes, kid-friendly, Lettuce Cups, lettuce wraps, meat alternative, pantry staples, quick recipes, under 15 minutes, vegetarian, weeknight meals
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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  1. 5 stars
    Wow! This dish looks absolutely yummy! Plus it’s very unique, with such great creativity! Loved it!