Lettuce Wraps

Lettuce Wraps

·        I flippin LOVE making lettuce wraps… as in, I’ll make these babies at least twice a week. 

·        You can create many different varieties of lettuce wraps to keep them fresh and exciting. Seriously, like most dishes you make can be quickly turned into a lettuce wrap.

·        Bibb lettuce works great, as does cabbage or romaine.

The basics:

·        Veggies: Pretty much any and all! Keep them raw, or lightly sautee in butter/ghee/coconut oil. 

o   Go-To’s: Onions, peppers, shrooms.

o   Other: Cauliflower, cabbage, sauerkraut/kimchi, diced sweet potato, carrot, cucumber, sprouts.

·        Protein:

o   Grassfed, pasture raised, healthy sources of: Chicken, beef, lamb, eggs, cold-water fish.

o   Or keep it vegan!

·        Sauces

o   Your favorite salad dressing

o   Organic Mustard/Dijon/Honeymustard

o   Organic hummus

o   Sparingly, and from organic, no-additive products: BBQ, Mayo, Ketchup

Directions:

·        Start by preparing the veggies and meat like you would for any other meal. Cutting, dicing, and sautéing. Do the same with the meat of choice as well. Remember to cut everything smaller than normal so they can fit in your lettuce wrap.

·        Drain any excess water/moisture that gathered while cooking, so you don’t end up with a sloppy mess.

·        Spice up your veggies and meat as desired. Just going with the standard salt/pepper/paprika/cumin/cayenne/rosemary combo is always a safe, yet tasty way to go.