Thai Elk Lettuce Wraps

A quick healthy meal for anytime of the week. I can eat a ton of these wraps without an ounce of guilt! These wraps are exploding with flavor and remind me of P.F Chang’s chicken lettuce wraps. This is a feel good meal and carb free. If you are feeling extra hungry chop up the lettuce and put it in a tortilla or on top of rice. Hope you enjoy!

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Ingredients:

Hoisin Sauce: 

1/4 cup soy sauce

2 tbsp creamy peanut butter

1 tbsp honey

2 tsp rice vinegar

2 tsp sesame oil

1 garlic clove grated

⅛ tsp black pepper

1 tsp miso paste

1 lbs ground elk (substitute: beef, chicken)

2-3 tbsp coconut oil 

1/2 yellow onion diced

4 cloves garlic

1 tbsp grated garlic 

1 diced bell pepper

1 hoisin sauce recipe 

1 tbsp garlic chili paste (or sriracha)

1 can water chestnuts 

1/4 cup green onions diced

1/4 cup peanuts or cashews 

1 lime

Butter lettuce 

Instructions

Hoisin Sauce:

  1. In a mason jar combine all the ingredients together.

  2. If your honey or peanut butter is too hard, put it in the microwave for about 10 seconds.

  3. Close the lid on the jar and shake to combine.

  4. Put in the refrigerator until needed.

  5. *double the recipe for extra

Wrap Filling:

  1. Heat up oil in a pan on medium heat and add the ground elk. Cook until it’s only slightly pink, 2-4 mins. 

  2. Add the onions and bell peppers, cook until soft, 3-4 mins.

  3. Create a well in the middle of the pan and add the garlic and ginger. Cook until fragrant about 1-2 mins. 

  4. Add the hoisin sauce, chili garlic paste, chestnuts, green onions and nuts. Mix until combined and heated. 

  5. Taste. Think Spice, Salt, and Acid for this dish. Spice (chili garlic paste, or sriracha), Salt (soy sauce), Acid (rice vinegar or lime).

  6. Serve in butter lettuce and drizzle with lime, sweet chili sauce, sriracha and garnish with cilantro.

Sasha Kliman