This will become your “go to”, “1 pot”, “30 minute” week night dinner. It’s Paleo and it’s delicious. Here are our Paleo inspired teriyaki lettuce wraps!
1 tablespoon garlic coconut oil (you can substitute this with other Paleo oils if needed)
5 tablespoons teriyaki sauce (here’s a great link to a Paleo teriyaki sauce)
3 tablespoons hot chili sauce
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup sliced and chopped carrots
1/2 red onion diced
2 pounds organic, grass-fed ground beef
1 head iceberg lettuce
Heat coconut oil in a large frying pan on low, medium heat. Add carrots, onion, black pepper and salt to pan, cook roughly 5-7 minutes until the carrots and onion start to become soft. Increase heat to medium and add ground beef and 3 tablespoons of teriyaki sauce, let cook until meat has browned. Drain excess fat from the mixture and place back on the stove. Add remaining teriyaki sauce and chili sauce, allow to cook for 3 more minutes at medium heat and then turn stove down to warm(or your lowest setting).
Slice the bottom off of the iceberg lettuce remove outside lettuce leafs and discard. Begin to peel off leafs and place on plate to use as lettuce cups. note: when you get towards the end, you can shred the remainder of the lettuce and make a salad.
For reference, NuCo is the flavored coconut oil I found in my local health food store.
Melissa Van Dover
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