A while ago I posted a recipe for Paleo Teriyaki Lettuce Wraps. I’ve made a few changes since then and I wanted to take the time to share my updated recipe.
1 tablespoon garlic coconut oil (you can substitute this with other Paleo oils if needed)
5 tablespoons Coconut Aminos
4 tablespoons water
1 1/2 tablespoons coconut palm sugar
3 tablespoons hot chili or Sriracha sauce
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup sliced and chopped carrots
1/2 red onion, diced
1 handful green onions, diced
2 pounds organic, grass-fed ground beef
1 head iceberg lettuce
Heat coconut oil, 2 tablespoons Coconut Amions, water and coconut palm sugar in a large frying pan on low, medium heat until you start to see steam rise.
Add carrots, red and green onion, black pepper and salt to pan.
Cover and let cook about 10 minutes until the carrots and onion start to become soft, stir occasionally.
Increase heat to medium and add ground beef, 3 tablespoons of Coconut Aminos and Sriracha to mixture, stir to mix everything together.
Uncover and let cook until meat has browned, stir occasionally.
Reduce heat to low, medium and let reduce until liquid has been absorbed by meat.
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.
Scoop the mixture into lettuce cups and serve.
I hope you enjoy this updated recipe!
Melissa Van Dover