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!
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!
Asian Lettuce Wraps - Allergy-Friendly
- 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
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce about $4 for large bottle of the high quality Three Crabs brand in an Asian grocery
- 2 teaspoons sugar or equivalent in stevia, a few drops
- 2 teaspoons tamari or coconut aminos this is much cheaper in the store, around $5
- Sriacha to taste an amazing Asian hot sauce...LOVE it!!
- 1 head Boston/Butter/Green/Red Leaf lettuce washed and separated into leaves
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!
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