Here's a recipe from my new book The One Pan College Cookbook that was released on October 12th! While this book is geared toward college students, this book is also great for beginner cooks, singles, or for anyone looking for easy one pan recipes.
For more information about the book, Click Here
Fresh and tangy flavors paired with crunchy vegetables make for a satisfying bite in these refreshing lettuce wraps. Feel free to switch up the vegetables with what you have on hand or your favorites.
For a spicier option, you can also add some jalapeño, Thai chili or chili garlic sauce. Use your favorite ground meat or omit it altogether and add tofu or double up on the vegetables.
Special thank you to Melissa’s Produce for presenting my book with a virtual media cookbook event and providing all the amazing produce for this recipe!
Thai Inspired Lettuce Wraps
1 tablespoon olive oil
1/2 pound ground chicken, turkey, pork, or beef
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 carrot, diced or grated
1 red bell pepper, thinly sliced
2 tablespoons hoisin sauce
1 tablespoon peanut butter or any nut butter
1 scallion, thinly sliced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Romaine or iceberg lettuce leaves
Heat some oil in a pan. Add your choice of ground meat and cook for about 3 minutes, or until the meat is no longer pink. If you prefer a vegetarian version, you can add plant based meat, tofu or skip this step and add extra vegetables.
Add the garlic, ginger and stir together. Stir in the chopped vegetables and cook for about a minute. I added bell pepper, mushrooms and grated carrots but feel free to use your favorites.
Add in hoisin sauce and nut butter of choice and cook, stirring often, for 3 minutes. Turn off the heat and add green onions, cilantro and lime juice.
To serve, separate the lettuce leaves and place on a serving plate. Add the filling in the center of each lettuce leaf or you can place the filling in a bowl and serve with lettuce on the side. Top with optional garnish such as cilantro or green onions.
You can store any leftover filling in the fridge and reheat in the pan. And instead of serving as a wrap, you can also serve this as tocos with tortillas or as a bowl with rice or quinoa making this dish very versatile. Enjoy!