Asian Lettuce Wraps
Organic Ingredients:
- 1 tbsp avocado oil
- 1 yellow onion, chopped
- 1 tbsp fresh ginger, minced
- 1 tbsp lemongrass, minced
- 6 cloves garlic, minced
- ½ cup water chestnuts, chopped
- 1 pound of ground chicken or tofu
- sea salt and black pepper to taste
- ½ cup cilantro, chopped
- ¼ cup gluten-free tamari
- ¼ cup almond butter
- ½ cup sriracha
- 1 lime, juiced
- ¼ cup Natura Fiber
- 12 romaine lettuce leaves, washed
Method:
- To make filling heat oil in a large skillet over medium heat.
- Add in onion, garlic, ginger, lemongrass, water chestnuts and cook for 10 minutes or until onions are soft and beginning to brown.
- Add the chicken or tofu and season with salt and pepper to taste.
- Cook for 8 minutes, until mostly cooked through.
- Whisk together tamari, almond butter, lime juice and sriracha in a bowl.
- Add in the sauce and stir thoroughly. Cook for another 2 minutes.
- Remove from heat and stir in Natura Fiber.
- Let it stand for 5 minutes as it thickens up and cools down.
- Place 3 tbsp of filling into the centre of each romaine lettuce leaf.
- Garnish with cilantro.