I always love a good recipe I know my kids will eat without complaints. This recipe fits the bill. It is simple ingredients with big flavors. We keep it Paleo by using coconut aminos instead of soy sauce. This is a great recipe if you are doing the Whole30 as well. It is naturally gluten and grain free. Use whatever type of lettuce you prefer as your wrap!
First, start by prepping all your veggies and getting them chopped up. This recipe cooks up quickly if you have all the veggie prep done first. You will need to prep carrots, green onions, red onion, fresh ginger, and whatever type of lettuce you will use as your wrap. Bibb lettuce is great as it makes a great little cup. I had to use iceberg lettuce this time as this was all my store had and it worked out just fine. I prefer ground/minced pork in the recipe, although any meat will do chicken, turkey, or beef. Very versatile, choose what you like.
This recipe is easy to adapt if you like your food on the spicier side. Add more chili flakes or your favorite hot sauce to spice it up! I like to use hot toasted sesame oil for an extra layer of flavor but feel free to use regular sesame oil if that is what you prefer. Coconut amino sauce pairs perfectly with this dish and keeps it gluten and soy free.
Top each wrap with some toasted chopped cashews to get that little bite of crunch in each bite and cilantro for a bit of freshness at the end. This is also great as leftovers or put into your child’s lunchbox served with a bit of rice. Enjoy!
Asian Inspired Lettuce Wraps
Ingredients
- 1 pound ground pork or meat of choice (beef, turkey, chicken)
- 1 tablespoon coconut olive, or avocado oil
- 1 cup diced carrots
- 2/3 cup diced green onions white and green parts
- 1/2 cup diced red onion
- 4 garlic cloves minced
- 2 tablespoons minced ginger
- 1/3 cup coconut aminos mix 1 tbsp arrowroot or tapioca flour into the coconut aminos to thicken it
- 1 tbsp arrowroot or tapioca flour to thicken sauce mix into your coconut aminos before pouring it in
- 2 tablespoons hot sesame oil or regular if you prefer
- pinch crushed red pepper flakes
- 1/3 cup toasted chopped cashews
- 1/4 cup of minced fresh cilantro/coriander for serving
- sliced avocado for serving (optional)
- salt and pepper to taste
- lettuce of your choice Bibb, iceberg, romaine, for serving
Instructions
- Prep and chop all veggies.
- Heat the oil in your pan over medium heat.
- Add the chopped carrots and red onion. Cook 5 mins until softened.
- Add the green onions and ginger and cook for another 2-3 mins.
- Turn the heat up to med-high and add in your minced pork and cook till fully browned 8-9 mins. Get a nice sear on the meat.
- Season the mixture with salt and pepper to taste.
- Add in your coconut aminos, sesame oil, and crushed red pepper flakes. Mix well to combine.
- Cook the sauce down for 2-3 mins. Remove from heat.
- In a separate sauté pan, add in your cashews and toast on medium heat until nicely toasted and fragrant. Do not burn. Let cool and chop them up. Set aside for serving.
- Serve lettuce wraps with cilantro/coriander, avocado, and cashews on top.