Main Courses/ Meat Substitutes/ Vegetarian

Vegetarian “Chicken” Salad Lettuce Wraps

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Vegetarian

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Main Course

By Mama Veggie – Serves: 4-6

Prep Time: 30 minutes, plus time to marinate

This vegetarian "chicken" salad is so delicious and satisfying. I use Quorn as the "chicken" substitute because of the firm texture and flavor. I once brought this to a BBQ potluck and my carnivorous friends had no idea this was vegetarian. If you don't have Romaine lettuce, Boston Bibb lettuce is a great alternative, because it has attractive, naturally bowl-shaped leaves.

Ingredients

Dressing:

1 T. mayonnaise

2 T. Greek yogurt

2 t. Dijon mustard

1 T. red wine vinegar

½ t. garlic powder

2 t. dried oregano

Sea salt and black pepper, to taste

Vegetarian "Chicken" Salad:

12 oz. bag of Quorn Pieces

1 T. olive oil

3 large stalks celery, chopped

3/4 c. pecans, roughly chopped

15 red grapes, washed and cut in half

3 T. fresh parsley, washed, stems removed and finely chopped

2 green onions, finely sliced, green part only

4-6 large Romaine lettuce leaves

Sea salt and black pepper, to taste

Garnish (optional):

chopped fresh parsley

Sliced green onions

Instructions

1

Prepare the frozen Quorn by heating up the olive oil, and sauteing it in a large frying pan. When cooked through, remove and let cool.

2

While Quorn is cooling, in a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.

3

In a larger non-reactive bowl, combine Quorn, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.

4

Cover and place in the refrigerator for at least 30 minutes to overnight to allow the flavors to combine. To serve, divide the "chicken" salad between the Romaine lettuce leaves. Garnish with parsley and/or green onions, if desired, and serve immediately. Enjoy!