Easy Ginger Garlic Lettuce Wraps
Ingredients
- 2 heads of bibb lettuce
Filling
- 1 tbsp olive oil
- 1/2 yellow onion, chopped (about 1 cup)
- 1 1/2 cups cauliflower rice or cauliflower, diced into rice
- 1 1/2 cups mushrooms, diced small
- 1 cup carrots, grated
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- sliced scallion for garnish (optional)
Sauce
- 3 tbsp coconut aminos
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp peanut butter
- 1 tsp sesame oil
- 1/2 tsp hot sauce (optional)
Instructions
- Grate the carrots, dice your mushrooms, onion, and cauliflower. Mince garlic and grate the ginger.
- Prep the cauliflower rice. If using frozen, microwave it to cook it, then dry it well to remove all excess water. If using a head of cauliflower, use a sharp knife to remove the stem, then cut the cauliflower into florets and dice the florets into small rice sized pieces (can be a bit larger). You will cook these raw in step 4.
- Heat 1 tbsp of olive oil over medium heat and add the onion and cook until soft, about 5-6 minutes.
- Next, add in the cauliflower rice (raw if using fresh) and mushrooms and cook for 4-5 min. Stirring occasionally.
- Make the sauce while the onions cook by mixing together coconut aminos, honey, rice vinegar, peanut butter, hot sauce and sesame oil in a small bowl. Place sauce on the side.
- Add in the carrots, garlic, and fresh ginger into the saucepan and cover it to help vegetables cook faster. Don’t have a lid? No problem! Cook for 5-8 minutes or until carrots and the rest of the vegetables are soft.
- Add in the sauce to the pan and cook on low heat for 5 minutes.
- While the sauce cooks, rinse and dry the lettuce.
- Remove the vegetable mixture from the stove. Scoop 2-3 tbsp into a lettuce leaf, garnish with scallions (optional), wrap it up and ENJOY!
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