For the satay sauce:
⅓ cup plus 1 tablespoon coconut aminos
3 tablespoons natural almond butter
1 tablespoon raw honey or pure maple syrup
2 teaspoons toasted sesame oil
¼ to ½ teaspoon sriracha hot sauce, to taste
For the filling:
1 pound chicken or turkey breast, ground or cut into bite-size pieces
1 red bell pepper, cored, seeded, and chopped
1 cup finely chopped broccoli
1 cup chopped purple cabbage
1 cup shredded carrots
8 green onions (white and green parts), chopped
½ cup chopped jicama
½ cup chopped celery
For serving:
4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well
½ cup unsalted cashew pieces
Toasted sesame seeds or hemp seeds
