Ginger Lettuce Wraps
I have been focusing on easy peasy plant based meals this week. The kind that requires one pot and not much else, hello Ginger lettuce wraps! Something you can make in 30 minutes and feel good about serving your family the healthy of healthiest food.
These have the perfect blend of sweet and savory and make an easy lunch for light dinner. I love them with a dipping sauce like hoisin, soy or garlic chili sauce. How about all three. Serve them open face with chop sticks for some extra fun!
Lunch time just got easy!!!! Make these little bites, cooked or raw...vegan or with a little chicken!
- 12 butter lettuce leaves, washed and dried
- 2 tbs fresh grated ginger
- 2 tbs apple cider vinegar
- 2 tbs soy sauce or coconut aminos
- 1 tbs honey or coconut syrup
- 1/2 tsp arrowroot starch
- 1 tsp coconut oil
- 1/2 yellow onion, diced
- 2 cups carrots, grated
- 1 cup zuchinni, grated
- 1 cup spinach, chopped
- 1 skinless boneless chicken breast, fully cooked and cut into strips
- 4 tbsp fresh parsley or cilantro
In four plates lay out 3 butter lettuce leaves each.
In a medium bowl combine ginger, vinegar, soy sauce honey, and arrowroot starch.
Heat a medium skillet with coconut oil over medium heat. Add onions, carrots and zucchini cook for 3-4 minutes, stirring continuously. Add spinach and let wilt.
Add ginger mixture and heat about 1 minute, should thicken a bit.
Add chicken and heat thoroughly.
Spoon about 1/4 of the mixture into the center of each lettuce leaf. Add parsley or cilanto. Wrap tightly and serve warm!
Great when served with chili garlic sauce or soy sauce dip!