Asian Lettuce Wraps with Coconut Cauli-Rice

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One thing I love doing is trying different cultural foods. Last night we had Albondigas Soup, which was outstanding…it was so delicious that I was literally licking my bowl. I didn’t take a picture of it, however, I am still going to share the recipe with you in my next post.

This post is about my lettuce wraps which were just as delicious. My husband took a bite and gave me the best look ever. It was the look of, “I’m so glad I married a woman who knows how to cook!”.  I wasn’t always so savvy in the kitchen. It took a few years to learn the ropes. Now I’m to a point where I will try to cook anything. Nothing looks too hard, well, there is Julia Child’s Beef Bourguignon which I still am scared to try. Needless to say, she is a legend so we’ll leave it at that!

Ok, this recipe was sent to me from GNOWFGLINS ecourse that I took at www.gnowfglins.com so I can’t take credit for it! I did have to “Paleo-fy” it just a tiny bit, but it’s amazing and so yummy. It’s easy, but takes about 15 minutes of prepping the veggies.

Asian Lettuce Wraps with Coconut Cauli-Rice

Asian Lettuce Wraps

1/4 cup coconut aminos (this is the Paleo approved version of soy sauce)

2 TB fermented fish sauce

2TB lime juice

1TB apple cider vinegar

1 TB raw honey (optional: leave out if Whole30 or 21DSD)

1 egg

2 TB coconut oil

1 medium onion, diced small

1lb ground chicken

2 TB grated fresh ginger

3 cloves garlic, minced

1 cup packed grated carrot (2-3 carrots, depending on size)

1 large red bell pepper, cut in small sticks

1/4 small head green cabbage

1 head butter lettuce, leaves separated

sea salt and pepper to taste

Serves 4

Whisk together the first 6 ingredients in a bowl, and set aside. Melt coconut oil in a large skillet over medium heat. Add onions and saute for a few minutes till they are soft. Add ground chicken, break it up, and cook it till it’s no longer pink. Stir in the garlic, ginger, and carrots, and cook for 3-5 minutes till the carrots are soft. Add in cabbage and red bell pepper, and stir-fry until slightly soft but still crisp, 3-5 minutes. Pour in the sauce mixture and toss the meat and vegetables to coat. Reduce heat to low and simmer for another few minutes. Taste. Add salt and pepper if necessary (taste it first because it will be a little salty already from the fish sauce). Fill the lettuce leaves with the meat mixture and top with coconut cauli-rice (recipe follows).

Coconut Cauli-Rice

1 head of Cauliflower

1/4-1/2 cup of full fat coconut milk

2-4 TB coconut oil

salt and pepper

3 TB lime juice

Take the cauliflower and cut it up into smaller pieces. Throw half at a time into a food processor and pulse it until it starts to look like the size of rice. Throw it in a bowl and processed the rest of the cauliflower. My processor only fits about half a cabbage at a time. Melt coconut oil in a large skillet. Pour in the cauliflower rice and saute’ it for about 5 minutes till it becomes soft. Pour in the coconut milk. Saute’ for another 5 minutes. Take off heat, add lime juice, salt and pepper.

If you make these wraps you HAVE to serve pineapple on the side. The flavors just go together so well! Hope you like it! Enjoy!

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11 Responses to Asian Lettuce Wraps with Coconut Cauli-Rice

  1. Nicole January 19, 2013 at 2:27 pm #

    These are delicious!

  2. stacy February 19, 2013 at 2:34 am #

    Thanks so much for the recipe. I made these with ground beef and they were yummy!

  3. NIkole May 26, 2013 at 7:16 pm #

    Maybe I am confused, but in the section that gives the recipe for cauli rice, you say ‘cabbage’ repeatedly. Am I missing something or is that an error?
    I am making the recipe this week for 2 picky boys, a baby and a new paleo hubs- I will report back ;)

    • The Paleo Mama May 28, 2013 at 8:40 am #

      Cabbage is sautéed in the recipe with the meat. The cauliflower rice is made to go on the side. But, I see my error…oops. Thank you for pointing that out. Fixing now!

  4. Marnie August 13, 2013 at 7:54 pm #

    Made this last night – delicious! I didn’t make the cauli rice as coconut tho, just plain as there was already a lot of flavour in the stirfry. Added some chilli too :) Yum!

  5. Erin January 19, 2014 at 7:50 pm #

    This was good! I increased the ginger, which I diced, to about 1/3 a cup and didn’t regret it! I omitted fish sauce and egg and used ground beef Instead of chicken. Also added some peanut butter to meat. Sprinkled cilantro on top. Thank you!

  6. Kara Murphy February 18, 2014 at 5:30 pm #

    Made this for dinner tonight. It was delicious. My hubby admitted after that he wasn’t real excited about it when he heard what we were having, but once he tasted it, he had thirds and asked me to put it in the regular rotation! Couldn’t get the toddlers to try it, which is too bad because i think they would have liked it if they’d just given it a chance. Maybe next time.

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