This healthy appetizer or side dish has plenty of veggies and is low-carb, making it just right for a broad audience. Just dial the sriracha up or down to give your audience the heat they’re looking for.
For the sauce:
2 tsp Ginger, fresh, ground
2 cloves Garlic minced
1 tbs Honey
2 tbs Coconut aminos or soy sauce
2 tbs Nut butter (peanut butter or cashew butter is best)
1 tbs Rice wine vinegar
2 tsp Sriracha (optional — adjust to preferred spice level if needed)
For the lettuce wraps:
1 lb Ground pork
8 oz can Water chestnuts drained and diced
1 Red pepper, diced
1 cup Shredded carrots
1 sm Yellow onion, diced
Butter lettuce leaves for serving
Scallions, cilantro and crushed peanuts
Serving sauce: (optional)
3 tbs Coconut aminos or soy sauce
1 tbs Nut butter
2 tbs Honey
1 tbs Sriracha
- Add all of the sauce ingredients to a medium bowl and whisk well. Set aside.
- Add 1 tablespoon olive oil to a large skillet or wok over medium-high heat. Once it’s hot, add the ground pork and cook until no pink remains. To make it crispy, stir occasionally to allow the pork to sit in the hot oil before stirring.
- When the pork is done, add the water chestnuts, red pepper, carrots and onion and cook until soft, 5-7 minutes.
- Stir in the sauce until it’s completely combined, then turn the heat to medium-low and simmer for 8-10 minutes to thicken.
- Remove the pan from the heat then serve inside the lettuce cups. You may need to double up the lettuce cups for a sturdier wrap. Top with chopped scallions, cilantro and peanuts if desired.
- If you’re making sauce to serve, whisk all of the ingredients together in a small bowl while the pork filling simmers. Top the lettuce wraps with sauce or serve it on the side.
Serving size 4 (two wraps each) | Prep Time 15-20 mins