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