Preparation time: 15 minutes

Cooking time: 10 minutes

Servings: 4




For Spicy Mayonnaise

1/2 cup vegan mayonnaise

2 teaspoons gochujang

1teaspoon fresh lime juice

1/8 teaspoon salt


For Salsa

2 medium Roma tomatoes, cored, seeded, and diced

1/4 cup peeled and finely diced red onion

2 cloves garlic, peeled and minced

1tablespoon fresh lime juice

1 teaspoon fresh lime zest

1/4 cup chopped fresh cilantro

1 teaspoon salt


For Avocado Fries

Egg substitute equaling

1 large egg

2 tablespoons unsweetened almond milk

1cup almond flour

1/4 cup ground flaxseed

1 large avocado, peeled, halved, pitted, and cut into 12 “fries”


For Lettuce Wraps

6 large leaves iceberg lettuce

1cup coleslaw mix (shredded cabbage and carrot)




1. To make Spicy Mayonnaise: In a small bowl, combine all ingredients and refrigerate covered until ready to use.

2. To make Salsa: In a medium bowl, combine all ingredients and refrigerate covered until ready to use.

3. To make Avocado Fries: Preheat air fryer at 375°F for 3 minutes.

4. Whisk together egg substitute and almond milk in a small bowl. Combine almond flour and flaxseed in a separate shallow dish.

5. Dip avocado fries in egg substitute mixture. Dredge in almond flour mixture to coat.

6. Place half of avocado fries in ungreased air fryer basket. Cook 5 minutes, and then transfer to a large serving plate. Repeat cooking with remaining avocado fries.

7. To make Lettuce Wraps: Add two avocado fries to each lettuce wrap. Top with coleslaw mix, spicy mayonnaise, and salsa. Serve immediately.



Calories: 422

Protein: 11g

Fiber: 11g

Net Carbohydrates: 12g

Fat: 37g

Sodium: 935mg

Carbohydrates: 23g

Sugar: 6g