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I adore lettuce wraps. When I finally tweaked a recipe to make ones like I had had in the restaurants, I was ecstatic! I like these lettuce wraps even more than any I’ve tried, and I always know what’s in them. I am so sick of eating out and dealing with reactions post consumption! These are so easy to make and perfect for a warm weather day. They are a bit messy to eat, my leaves always fall apart, but use a napkin and dig in…these are healthy and delicious! Or if you are super creative like my friend, check out her picture of her adpatation to make these hold together better….smart momma!
Here she uses bag clips to clamp the wraps together at the bottom for a tidier eating frenzy!
I discovered the original recipe in a Cooking Light Magazine years ago, but have greatly tweaked it to make it my own, super flavorful allergy-friendly version.
Serves: 4 @ 329 calories, 17.2g fat (based on 85% lean hamburger), 12.2g carbs, 3.5g fiber, 5.8g sugar, 31.6g protein, sans noodles. Info will change based on whichever noodle you add or don’t add!
Ingredients:
6-8 ounces cooked rice vermicelli or gluten free spaghetti, miracle noodles, or zucchini noodles (you could also omit this completely if you’d like!)
1 pound lean ground meat
3 cloves garlic, minced
1/2 cup matchstick/julienne cut carrots ( I like to buy these ready to go to save time) Grated would also work.
1 1/2 cup broccoli slaw (if available, omit if you’d like. Cabbage slaw would be good too!)
1 1/2 cup chopped cucumber
1 red bell pepper, chopped
3 tablespoons chopped fresh cilantro, or more to taste
Sauce:
1/4 cup fresh lime juice
2 tablespoons fish sauce
2 teaspoons sugar (or equivalent in stevia, a few drops)
2 teaspoons tamari or coconut aminos
Sriacha
1 head Boston/Butter/Green/Red Leaf lettuce, washed and separated into leaves
Directions:
Cook pasta/noodle of choice according to directions. Drain and rinse under cold water and set aside. If you are using zucchini noodles, no cooking is necessary, just heat them gently at the end with all the ingredients!
Heat a large skillet over medium-high heat and add ground meat to pan. Cook about 3 minutes, stirring to crumble.
Stir in garlic, and cook for 2 minutes or until browned.
Stir in noodles, carrots, and the next 3 ingredients (through bell pepper), to warm the ingredients.
Turn the heat off and toss in the cilantro.
Combine juice, sugar or stevia, fish sauce, and tamari in a small bowl, stirring until sugar dissolves.
Add juice mixture to beef mixture; tossing gently to coat. Grab a lettuce leaf and use it to spoon up the filling. Enjoy!
I shared this recipe in the “Go Ahead Honey, It’s Gluten Free!” recipe roundup, as well as on Slightly Indulgent Tuesdays, Summer Salad Sundays, Seasonal Celebration Sundays, Sugar Free Sundays, Monday Mania, Melt in Your Mouth Monday, My Meatless Monday, Made From Scratch Monday, Make Your Own Monday, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Traditional Tuesdays, Hearth & Soul, Gluten Free Wednesday, Frugal Ways Sustainable Ways, Kids in the Kitchen, Healthy 2Day Wednesdays, Real Food Wednesday, Whole Foods Wednesday, Pennywise Platter, Keep it Real Thursday, Simple Lives Thursday, Freaky Fridays, Fight Back Fridays, Fresh Bites Friday,Whole Foods Friday, GAPS Friendly Friday, Friday Foodie Fix,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
This sounds delicious! Thanks for joining in on GAHIGF!
Hi Tessa,
I made this tonight and it was delicious! Thank you for sharing!!!!
Sofia Yrazabal here
So glad you liked them…I could go for some right about now too..even with our oh so lovely weather we're having! Thanks for letting me know!
I tried this tonight.I liked it but wasn’t a fan of trying to eat with my hands.
It was nice and light for this hot day though. My husband? “This is the weirdest thing I’ve ever eaten.” Um, yeah right. My boys (5 and 7)? Giggled at the presentation but ate veggies they normally don’t! My 2-year old? Ditched the lettuce, ate the rest. Overall, a winner with some filler leftover. Thank you!
It is definitely a messy endeavor!! I usually rolls the lettuce like a tortilla and take bites of it simultaneously with the filling. Glad you liked it, thank for letting me know how it turned out for you! And any recipe that gets our kids to eat veggies is always a good thing! Wish I had more of those…..!
These were such a hit in our household! Everyone LOVED them! I solved the messy problem by using IKEA baggie clips. Spoon filling into lettuce leaf, wrap like tortilla and clip 3/4 of the way down!! Works like a charm! Thanks Tessa!!!
These sound amazing. I love lettuce wraps, and I possibly love sriracha even a little bit more. It goes well with just about everything, I think… I used it in the watermelon salsa and shrimp marinade that I linked up to the Melt in Your Mouth Hop (Hopping over from there)> Swing on by. xoxo
they look delicious!
Looks so good. What a great blog you have makes me hungry lol. If you have a min check out mine if you have not already
http://www.thedailysmash101.blogspot.com
have a great day
Yummy Tessa! I can tell already that this will become a favorite! Thanks for sharing this week ☺
Great no cook summer meal idea! Thanks for sharing on GAPS Friendly Friday.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!