SATAY LETTUCE WRAPS

Satay Lettuce Wraps image

Provided by Cara Clark

Number Of Ingredients 19

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For the satay sauce:
⅓ cup plus 1 tablespoon coconut aminos
3 tablespoons natural almond butter
1 tablespoon raw honey or pure maple syrup
2 teaspoons toasted sesame oil
¼ to ½ teaspoon sriracha hot sauce, to taste
For the filling:
1 pound chicken or turkey breast, ground or cut into bite-size pieces
1 red bell pepper, cored, seeded, and chopped
1 cup finely chopped broccoli
1 cup chopped purple cabbage
1 cup shredded carrots
8 green onions (white and green parts), chopped
½ cup chopped jicama
½ cup chopped celery
For serving:
4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well
½ cup unsalted cashew pieces
Toasted sesame seeds or hemp seeds

Steps:

To make the sauce:
In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
To make the filling:
In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!