Nicole had the fun job of chopping all the vegetables.

Jenny thought if we were ever going to eat, she better help Nicole chop!

All the veges sautéing in the skillet smelled SOOOO good!

Okay, this sauce is A-M-A-Z-I-N-G!!!

Glorious finished lettuce wraps to die for!

We were so proud of our efforts and could not WAIT to eat them!


Good to the last drop. There was not a morsel left. Oh that's because Jeremy had dinner with us! I was hoping for left overs...

Lettuce Wraps

1 Tbps. peanut oil or canola oil

1 pound ground pork, chicken or turkey

1 small red bell pepper, seeded and diced

2 cups packaged cabbage and carrot slaw, or 1 cup shredded cabbage and 1 cup shredded carrot

1 cup chopped fresh cilantro

6 green onions

1 tsp. ground ginger

¼ tsp. garlic powder

2 tbps. wheat-free tamari soy sauce

2 tbps. gluten-free Asian fish sauce, A Taste of Thai

2 tbps. gluten-free Thai sweet red chile sauce, Thai Kitchen

2 tsp. Asian sesame oil

1 seedless English cucumber, unpeeled and diced

1/2 cup chopped peanuts

16 Boston or Bibb lettuce leaves, washed and patted dry

SAUCE

¼ cup creamy peanut butter

¼ cup wheat-free tamari soy sauce

¼ cup fresh lime juice

1 ½ tbp. Brown sugar

1 tbp. Rice vinegar

1 tsp. ground coriander

¼ tsp. crushed red pepper flakes

Directions:

Heat the oil in a large heavy skillet. Add the pork and cook it over medium heat 7 to 8 minutes, until done. Transfer to a plate.

Add all the ingredients except the cucumber, lettuce, peanuts and the sauce ingredients, to the skillet. Cook over medium heat, stirring constantly, until the cabbage starts to wilt. Add the pork and bring the mixture to serving temperature. Stir in the cucumbers and the peanuts, transfer the mixture to a plate.

While the pork cooks, combine the sauce ingredients in a microwave-safe bowl. Heat on high power, covered, until the peanut butter melts. Remove from the microwave and stir until smooth.

Arrange the lettuce leaves on a serving platter with the pork mixture on the side. Drizzle with sauce, then roll up the lettuce and eat.

Recipe tweaked from Gluten-Free Quick & Easy by Carol Fenster