Thai-Style Lettuce Wraps
Ingredients
The sauce
-
¼
cup
tamari
-
1½ to 3
tablespoons
honey
-
2
teaspoons
raw apple cider vinegar
-
1
teaspoon
minced fresh ginger
-
1
teaspoon
minced garlic
The filling
-
2
cups
diced carrot
-
1
cup
diced celery
-
½
yellow onion
diced
-
1
cup
raw pecan halves or unsalted peanuts
The wraps and garnishes
-
1
head
butter lettuce
-
to taste
torn cilantro leaves
-
to taste
red pepper flakes
Instructions
- 1. Prepare the sauce by whisking together tamari, honey, vinegar, ginger, and garlic in a small bowl.
- 2. In a large saucepan over medium heat, combine the carrot, celery, and onion with the sauce. Simmer until the vegetables are fork-tender, about 10 to 15 minutes.
- 3. Remove the lid and increase the heat to bring the sauce to a boil. Boil until the sauce has condensed and almost evaporated, about 15 to 20 minutes.
- 4. Stir in the pulsed pecan pieces and let the mixture marinate for 5 minutes.
- 5. Scoop the filling into butter lettuce leaves and top with cilantro and red pepper flakes if desired. Serve immediately.
Nutrition Facts (estimated)
Servings
6 wraps
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
6g
Sodium
500mg
Cholesterol
0mg
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