butter leaf lettuce wraps

April 16, 2015 § 49 Comments

DSCN3205 If you are considering cutting out carbs for an evening you might want to consider this for dinner.  We have been working our way through a new cookbook Clean Eats by Alejandro Junger.  This collection of recipes focus on whole organic foods prepared in a simple manner using good fats and healthy cooking techniques. DSCN3206 Clean eating is about enjoying organic unprocessed foods that taste good and nourish you.  And these butter leaf lettuce wraps are a perfect example of eating clean, well combined whole foods.  Although this recipe did not call for spicy ingredients I think it would be lovely with red pepper flakes or finely diced jalapeños. DSCN3198 I n g r e d i e n t s

  • 16 Boston or butter lettuce leaves
  • 1 pound organic pasture-raised ground chicken
  • 2 tablespoons organic extra virgin coconut oil
  • 1 medium red onion, finely diced
  • 1 tablespoon wheat-free tamari (or soy sauce)
  • 2 tablespoons grated ginger
  • 1 tablespoon rice wine vinegar
  • 1/2 cup teriyaki sauce (recipe included below)
  • 1 – 8 ounce can water chestnuts, drained and finely chopped
  • 1 bunch scallions, chopped
  • 2 teaspoons toasted sesame oil

for the teriyaki sauce

  • 2/3 cup balsamic vinegar
  • 2/3 cup coconut nectar (I omitted this)
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons brown rice miso
  • 2 tablespoons water

First, make the sauce.  In a small saucepan, combine the balsamic vinegar, coconut nectar, ginger and pepper.  Bring the mixture to a boil then lower the heat and simmer for 10 minutes.  Remove from heat and let it cool before stirring in the miso and water.  Set aside. Rinse the whole lettuce leaves and pat them dry, being careful not to tear them.  Set aside. In a medium skillet, brown the chicken or turkey in 1 tablespoon of the coconut oil, stirring often.  Reduce the heat if the meat starts to brown too fast and turn too dark.  With it is cooked through, set it aside to cool. In another skillet, heat 1 tablespoon of coconut oil and sauté the onion, garlic, tamari, ginger and vinegar, and add 1/2 cup of the teriyaki sauce.  Stir until everything is well mixed and turning tender and slightly browned.  Add the water chestnuts, scallions, sesame oil, and browned chicken.  Continue cooking for about 2 minutes. Arrange the lettuce leaves around the outer edges of a large serving platter, and pile the filling mixture in the center of the plate.  Serve allowing each person to spoon a portion of the filling into a lettuce leaf and wrap the leaf around the filling like a burrito.  Dip your wrap in leftover teriyaki sauce.

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