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Thai Wing Lettuce Cups

Iceburg Cups filled with Carrot, Jicama, Pineapple & Cilantro topped with Cauliflower Wings Served with Teriyaki Sauce Pack (included) 


  • 1 Bag of RollinGreens Teriyaki Cauliflower Wings (with Sauce pack included)
  • 1 Head of Iceberg or Bib Lettuce 
  • 1 Cup Pineapple
  • 1 Small Jicama  
  • 1 Carrot
  • 1 Lime
  • 1/2 Fresh Cilantro Bunch


Preheat oven to 400 F. Convection Bake. Once oven is up to temp, place frozen cauliflower wings on baking tray. Bake Wings for 12-15 minutes, or until golden brown. You can also air fry at 400F for about 8-10 minutes or until crispy. Remove Sauce Pack from bag and place into a bowl unopened in room temperature water.

While Wings are cooking, wash all vegetables, and dry. 

Slaw: In a mixing bowl, add Lime Juice and ½ of Teriyaki Sauce pack, grade carrot, cut Pineapple & Jicama into matchstick shaped pieces. Mix all together, cover bowl and set aside.

Cut off stock end of lettuce to make cups. Pull apart into cups and place on serving platter.

Assemble Lettuce Cups: First place a heavy tablespoon of slaw in each cup. Add three to four Wings to each cup. Now add teriyaki sauce packet to each lettuce cup, and finish with a sprig of cilantro & Lime wedge.

-Enjoy Chef Ko