Asian Lettuce Wraps from Superfood Weeknight Meals


gluten-free recipes | quinoa recipes | quick weeknight meals | thai lettuce wraps


1 pound
organic ground beef (or you can use ground chicken)
1 cup
shredded sweet potato
1 can
8 oz, water chestnuts (rinsed, drained, and diced)
Q-Cup (or 1 cup plain cooked quinoa)
1 tablespoon
Minced Garlic
Inch of Fresh Ginger (grated)
1⁄3 cup
Barbeque Sauce
1⁄4 cup
extra virgin olive oil
1⁄4 cup
Orange Juice
1⁄4 cup
Soy Sauce (or sub coconut aminos)
1⁄4 cup
rice wine vinegar
2 tablespoons
Thai chili paste
1 tablespoon
toasted sesame oil
1 tablespoon
raw honey (or 2 tbsp if you like things sweeter)
butter lettuce leaves (or iceberg lettuce)
diced scallions (for garnish)
white sesame seeds (for garnish)
Red Cabbage (for garnish)


TO MAKE THE MEAT: In a large skillet over medium-high heat, combine the ground beef, sweet potato, water chestnuts, quinoa, garlic, and ginger. Cook for about 5 minutes until the meat is browned and no pink remains.

TO MAKE THE SAUCE: In a large glass measuring cup, mix the barbecue sauce, olive oil, soy sauce, rice wine vinegar, orange juice, Thai chili paste, honey, and sesame oil. Set aside.

Once the meat is cooked, pour the sauce over and stir so everything is evenly coated. Cook for 3 minutes more until the sauce is warmed through.

Scoop a generous mixture of the meat into each lettuce leaf. Sprinkle with scallions and sesame seeds and red cabbage (if using).

Yields 4 Servings