These will match even the best restaurant version that you’ve tasted
Quick, easy and savory Umami Lettuce Wraps will please any crowd. 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. The addition of konjac (shirataki) angel hair noodles keeps this dish keto-friendly with an extra boost of filling fiber.
|Prep time:||15 minutes|
|Cook time:||10 minutes|
|Servings:||6 – 8|
- 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 (we suggest at least 2): 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 or Tamari (organic or non-GMO)
- 2 tablespoons Seasoned Rice 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, toasted Almond Slivers, cooked Rice, Konjac (shirataki) angel hair noodles
- 3 – 4 mini hearts of Romaine Lettuce
- 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.
- 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.
- 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 vinegar, ginger, chili sauce and miso. Stir to mix.
- Return meat to pan. Add sauce mixture. Stir in jicama and any optional ingredients, cooking 1 to 2 minutes more. Season with salt and pepper to taste.
- Serve in lettuce leaves. Allow guests to top with nuts, if desired.
Wine Pairing Guide
Want to know more about how to select the best bottle for your budget? You can find a great bottle at any price range if you know how to determine quality vs. price. Learn more in our primer Selecting the Best Wine for Your Budget.
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.