These solid lettuce wraps are roused by the PF Changs lettuce wraps formula however are absolutely Whole30 agreeable and paleo. Stacked with flavor and with bunches of veggies, these simple sound lettuce wraps are made with pork or chicken and are an extraordinary Whole30 supper formula. They're filling yet light, absolutely sound, and marginally sweet yet nutty and zesty.

We'd heap in the Jeep, the cool vehicle with the windows that unfasten, and head down the level lanes with palm trees on either side. Past the rough slopes in the states of priests imploring or the mounds of camels, towards PF Changs, the new Asian spot with the clever crunchy noodles and the "lettuce wraps," which were essentially tacos you ate in leaves. We were commending a birthday or the principal day of school or the most recent day of school or it was simply too hot to even consider cooking and we'd just had Taco Bell twice that week.

A solid lettuce wraps formula, propelled by the PF Changs formula however absolutely Whole30 consistent and paleo. Made with either pork or chicken, they're an extraordinary sound Asian supper formula.
Also try our recipe Keto Chicken Tighs with Mushrooms Sauce #chickenrecipe #dinner
Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion diced
• 1 cup baby bella mushrooms minced
• 3 cloves garlic minced
• 1 pound ground pork or ground chicken
• 1/2 cup shredded carrots
• salt and freshly ground black pepper
• 1/4 cup coconut aminos
• 2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• 1 tablespoon almond butter
• 2 teaspoons freshly grated ginger
• 1 tablespoon Whole30 compliant hot sauce sriracha or sambal oelek if not on Whole30 (or make the homemade sriracha recipe in the notes)
• 8- ounce can water chestnuts diced
• 3 green onions thinly sliced, 1 tablespoon reserved
• 1 head Bibb lettuce leaves gently removed from stem
• Sauce:
• 1/4 cup coconut aminos
• 1 1/2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• Compliant hot sauce to taste
• 1 tablespoon green onions from above ingredients
• Salt
• Garnishes
• sesame seeds
• thinly sliced green onions
• Special Equipment
• large skillet

Instructions

1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
4. Make sauce: whisk together all sauce ingredients in a small bowl.
5. When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.

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Source : bit.ly/2RSTJq9