Quick, easy and savory Umami Lettuce Wraps will please any crowd. These will match even the best restaurant version that you’ve tasted. If you have teenagers around, make more than you think you’ll need. In our experience, leftovers never last through the following day. May be served as either an appetizer or entree.

Prep time:15 minutes
Cook time:10 minutes
Servings:6 – 8

Ingredients

  • 2 – 3 tablespoons Extra Virgin Coconut Oil
  •  2 pounds ground Chicken or Pork (we like half+half mix)
  • 1 Onion, diced
  • 4 cloves Garlic, chopped
  • Choice of veggies: 8 oz Carrot Shreds; 8-10 oz Mushrooms, sliced; 2 cups Napa Cabbage or Bok Choy, sliced in 1/2 wide strips; 1/2 cup Broccolini; 3 Mini Sweet Peppers, cut in 1/4 wide strips
  • 1/2 cup Hoisin Sauce
  • 1/4 cup Soy Sauce
  • 2 tablespoons Seasoned Rice Wine Vinegar
  • 2 tablespoons freshly grated Ginger
  • 2 teaspoons spicy Asian-Style Chili Sauce
  • 1 – 2 tablespoons Shiro Miso (mild yellow)
  • 1/2 cup Jicama in matchstick dice
  • optional: Roasted Peanuts
  • 3 – 4 mini hearts of Romaine Lettuce

Preparation

  1. Allow meats to rest at room temperature for at least 30 minutes, but no longer than 2 hours, before cooking. This prevents meats from becoming tough and rubbery when cooked.
  2. Heat a 12-inch or larger skillet over medium heat, add 1 to 2 Tbsp. coconut oil and ground meats. Cook until just browned, about 3 to 5 minutes, crumbling the meats as they cook. Transfer meat to paper toweling to drain.
  3. Wipe pan clean and return to heat. Add 1 Tbsp. coconut oil, onion, and choice of veggies. (If using Napa Cabbage, add at same time as jicama strips.) Cook until onion is translucent, 5 to 6 minutes. Add garlic and cook until garlic is softened and fragrant, 2 to 3 minutes more. While aromatics are cooking, in a liquid measuring cup combine hoisin sauce, soy sauce, rice wine vinegar, ginger, chili sauce and miso. Stir to mix.
  4. Return meat to pan. Add sauce mixture. Stir in jicama, cooking 1 to 2 minutes more. Season with salt and pepper to taste.
  5. Serve in lettuce leaves. Allow guests to top with chopped peanuts, if desired.

Suggested Wines

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

RICH, MEDIUM to FULL-BODY WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines.
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy!

More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan
SUPPLE, MEDIUM-BODY RED

Domestic
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Imported
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Grenache/Syrah/Mourvèdre blend, Petite Bordeaux
Italy: Negroamaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache