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Asian Lettuce Wraps

3 tablespoons Peanut flour or almond flour 1 tablespoons liquid aminos 1 teaspoon Minced garlic 1 tablespoons Rice wine vinegar 1/2 teaspoon Dried ginger 3 tablespoons Sweetener of choice 1/4 cups Water

1.5 pound meat of choice

Garnish: 1 (8 oz) can Water chestnuts 2 Green onions 1 tablespoons Sesame seeds (optional)


Heat a large skillet over medium heat and spray with cooking spray. Add ground meat, breaking it up as it cooks. While meat is cooking, mix everything for the sauce together in a small bowl and whisk (or you could put everything in a mason jar and shake until combined).

When meat is cooked through (no longer pink), add sauce to the pan, stirring to evenly coat all of the ground meat. Add water chestnuts and cook for an additional 1-2 minutes to thicken sauce. Remove from heat and top with diced green onions and sesame seeds if desired. Serve over lettuce wraps, cauliflower rice, or quinoa/brown rice.

Rice or quinoa portion- 1/2 cup or 150 calories

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