I've always really enjoyed food that you can eat with your hands. There is something so fulfilling about the absence of utensils that just feels so primal, au naturale, exciting, and yes, sometimes a little messy. :) Lately, in addition to the delicious lettuce wraps I'm sharing with you today, I've been noshing on all kinds of wraps: Collard greens with a number of fillings (hummus, avocado and veggies, sunflower pate), spring roll-like rice paper wraps and cabbage rolls to name a few.
I remember my first experience with lettuce wraps many years ago, when I was living in the Dallas/Ft. Worth area, at a PF Chang's restaurant. A few years ago, I looked up the recipe online, made my own variations, that have slowly evolved throughout the years. My take on lettuce wraps uses similar proportions to their recipe, but with healthier (and tastier) ingredients. I've made this dish with tofu, chicken, cauliflower as the main ingredient, and a wide variety of vegetables -- this is one of my favorite mixes so far. Feel free to adapt this recipe to your dietary preferences -- it's delicious with tofu swapped for the beef and a number of vegetable combinations. Have fun, and bring the napkins!
Lettuce Wraps
Serves 4-5, about 14-15 wraps
Ingredients:
1 lb. grass-fed ground beef (Samish Bay)/ can also sub chicken or a mix of tofu/mushrooms1 medium red onion, diced (Terre Verde Farm)
1/2 orange bell pepper, diced
2-3 kale leaves, stems chopped finely, leaves diced (Rabbit Fields Farm)
2 cloves garlic, finely chopped (Terre Verde Farm)
1 Tbsp. olive oil
Butter head lettuce
Stir fry sauce:
2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce
2 Tbsp sweetener (I used agave nectar, but maple syrup could also work)
1/2 tsp. brown rice vinegar
Special sauce:
1/4 cup water
2 Tbsp agave nectar
1 Tbsp Bragg's Liquid aminos
1 Tbsp brown rice vinegar
1 1/2 tsp fresh lemon juice
1/8 tsp sesame oil
1 tsp water
1 1/2 tsp djion mustard
1/2-1 tsp chili paste (sriracha sauce)
Directions:
1. Make special sauce by dissolving all ingredients (except the mustard and chili paste) in the 1/4 cup water. Refrigerate.
2. Heat a little water. Mix 1 tsp hot water with the djion mustard and chili paste until blended. Add to special sauce.
3. Prepare stir fry sauce by mixing in a small bowl.
4. Heat oil in large frying pan, add beef, garlic, onions, peppers, and kale stems and cook on medium high heat until meat is cooked through. Turn down heat and add stir fry sauce and kale leaves and cook for 2-3 minutes more.
5. Serve in lettuce cups and top with special sauce as desired!
