Celebrate spring with these fresh and spicy lettuce wraps! Filled with crispy Chili Cheese Nuggets, creamy avocado spread, grilled green asparagus tips and jalapeño slices for a surprisingly spicy twist. Pickled radish and crisp lettuce add a fresh touch. A colourful and flavourful combination, ideal for any spring moment!
Make the pickled radish. Cut the radish into thin slices. In a small bowl, mix the water, sugar, lime juice and a pinch of salt. Stir well until the sugar dissolves and add the radish, leave to marinate for 5-10 minutes.
Cut the avocados in half, remove the stone and scoop out the flesh. Mix the avocado with the juice of half a lime and the yoghurt in a bowl. Use a hand blender to make a smooth puree. Taste and season with lime juice and salt and pepper.
Next, heat a frying pan over medium-high heat with a splash of sunflower oil. Fry the asparagus tips for about 4-5 minutes until they begin to soften but are still crisp. Season with salt and set aside.
Then bake the Chili Cheese Nuggets in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Remove the 8 largest Romaine lettuce leaves from the heads. These leaves will form the lettuce leaves. Place the Romaine lettuce leaves on a serving platter. Spread each leaf with the avocado puree. Divide the grilled asparagus tips, pickled radish and Chili Cheese Nuggets evenly over the lettuce wraps. Finish with the coriander and add the jalapeño slices for extra spice. Serve immediately and enjoy the fresh, tangy and creamy flavours!