- Super Easy
20 Total TimeTotal Time
We’re swapping buns for crisp and refreshing greens in these super colorful and meaty Chimichurri Impossible™ Lettuce Cups. This rainbow dish is great for a light and easy summer lunch, dinner or party apps. No utensils? No problem. This is THE finger food. Gem lettuce holds together the meaty and herbaceous Haven's Kitchen Herby Chimichurri-spiked Impossible™ Burger filling. Don’t have or can’t find any gem lettuce? Try using any large leafy green such as collard greens, cabbage leaves or romaine lettuce.
Chimichurri is a South American sauce that typically accompanies cooked or grilled meats. It is an uncooked sauce that typically contains parsley, oregano, garlic, vinegar, olive oil, and flakes of chili pepper. This green sauce is known to have herby, sometimes grassy flavor, thanks to all of that fresh parsely and oregano, plus savory qualities from pungent garlic and a touch of fiery heat from the chili flakes. Vinegar adds a bit of tang.
Argentina and Uruguay are the countries most widely associated with Chimichurri sauce, but it is found throughout Latin America and beyond. Chimichurri pairs beautifully with meaty and beefy Impossible™ Burger. This recipe features a fresh take on the zesty Latin sauce, starring parsley, oregano, white wine vinegar and hints of capers and chili flakes. These lettuce cups are topped off with even more crispy-crunchy vegetables plus creamy avocado slices.
This is the recipe for when you have no time but need to throw something beautiful on the table—it comes together in just about 20 minutes flat.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Burger
- 1 Tablespoon Cooking Oil
- 1 Package Haven's Kitchen Herby Chimichurri Sauce
- 1 Pinch Salt
- 2 Heads Gem Lettuce, washed and separated into cups
- 1/4 Head Cabbage, thinly sliced
- 2 Bell Peppers, sliced
- 1 Avocado, sliced
- 1/2 Cup Chopped Parsley
Cook Impossible Burger
Warm a large skillet over medium heat and coat with oil. Add Impossible Burger and crumble. Cook for about 4-5 minutes or until cooked through and no longer pink.
Make the filling
Add about 1/2 pouch of the Haven’s Kitchen Herby Chimichurri sauce, a pinch of salt, and cook for another 2-3 minutes. Remove from heat.
Fill lettuce cups with meat mixture and garnish with cabbage, peppers, avocado, and parsley. Drizzle with remaining Haven’s Kitchen Herby Chimichurri sauce.
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