Another lovely meal for my low carb loving friends and Gluten Frees. I LOVE lettuce wraps, but I can never order them in restaurants for fear of all the hidden stuff, so I decided to try and make them at home. Super easy, quick and pretty cheap since I bought ground pork at half price. I’ve also added mushrooms to the mix and think you could easily turn this vegetarian just by adding other vegetables to the mix and omitting the meat altogether. I didn’t serve with a side dish, but think I’ll Blanche some green beans next time around to go along side. Enjoy!
16 Boston, ice berg or butter lettuce leaves
1 pound ground pork or chicken breast
1/2 large onion, chopped
2 tablespoons minced garlic
1 tablespoon Gluten-Free soy sauce
1/4 cup Gluten-Free Teriyaki Sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
2 teaspoons Sweet Chili Sauce
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 cup diced mushrooms
1 bunch green onions, thinly sliced
Cook ground pork in a large skillet over medium heat, make sure to break up the meat. Add onion, garlic, Gluten-Free soy sauce, Gluten-Free Teriyaki Sauce, ginger, vinegar and Sweet Chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts, mushrooms and green onions. Cook about 2 minutes.
Spoon meat onto one side of the plate and arrange the lettuce on the other side of the plate. Grab a spoon, wrap your lettuce, and dig in!