This is one of my long forgotten favorites that I haven’t made it a quite a while. My cousin Ashley introduced me to the world of lettuce wraps back when I was visiting her one summer in Kansas City, at Blue Koi, a simplistic and fresh Chinese restaurant.
Lettuce wraps are one of the most addicting and delicious foods out there. They are nourishing and a great way to stretch your ground meat. Warning, it will be hard to resist eating them all.
1/2 lb. ground turkey, chicken, beef
1 medium onion
2 cloves of garlic
2 medium carrots
1/2 a can of water chess nuts
1/2 medium cabbage
1 inch piece of ginger
3 TBS coconut oil
3 TBS soy sauce
1 TBS sesame oil
1 TBS honey
1 head of romaine lettuce
1. Finely chop all your veggie. Heat your skillet and add the coconut oil and sauté the onions and garlic until soft. Remove and sauté the ginger and carrots for about 10 minutes or until tender.
2. Add the ground meat, water chess nuts, soy sauce and sesame oil stirring occasionally. Wash the romaine while the meat cooks. When the meat is almost cooked add the eggs and scramble together and cook a couple more minutes.
3. Spoon small portions onto the leaves. It should make enough for 6 servings depending on the amount of meat mixture you put on each leaf. Serve with brown rice to make the meal more filling and to help you from being tempted to eat them all yourself.