Thai Lettuce Wraps

I’ve partnered with Veal Made Easy to bring you this delicious recipe.? All opinions are my own.
If you’re like most people, myself included, you usually begin each new year with a commitment to eat healthier.? Sometimes you’re successful, sometimes less so, but what definitely makes a huge difference in the success rate is having access to healthy food that actually tastes good.? And as the saying goes, we eat with our eyes first – which means healthy food also needs to look good to be appetizing. These Thai Lettuce Wraps have you covered on both fronts!
Visually beautiful with its vibrant colors and positively bursting with FLAVOR, you’re going to love the filling that goes into these lettuce wraps!? Plus these Thai-inspired lettuce wraps are quick & easy to make, are low carb, low calorie, low fat, gluten-free and paleo!? Win-win!

You can use your choice of ground beef, pork, chicken, turkey, or wild game.? Today we’re using ground veal for these wraps. Veal is prized among chefs worldwide for its versatility (substitute it for any dish that calls for meat), flavor (wonderfully mild), and delicate texture (smooth and melt-in-your-mouth) and nutrition profile.? It has a lower calorie and fat profile than beef and the USDA recently revealed that a 3 oz. serving of cooked, trimmed veal provides less than 10% of the calories recommended for a 2,000 calorie diet while simultaneously providing more than 10% of the daily values for protein, niacin, zinc and vitamins B-12 and B-6.
Veal farming in U.S. has made a lot of positive changes in recent years where the cows are responsibly raised in group pens where they can socialize and receive veterinary care.? Many farmers also choose to pasture-raise their cows.? For more information about veal farming in the U.S., visit Veal Farm.
For more delicious recipes made with veal be sure to check out our Hungarian Meatballs, Grilled Sweet & Sour Veal Meatball Kabobs, and Milanese Philly Cheesesteaks?and Grilled Veal Steak Fajitas!

Thai Lettuce Wraps Recipe
Let’s get started!
First let’s make the sauce.? This can be made well in advance and refrigerated until ready to use.
In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using).? Whisk to combine.

Heat some oil in a skillet and cook the ground veal until no pink remains.? Drain the liquid.
I’m using my 7-ply American Clad 12″ Fry Pan from Hammerstahl.? Check out my full review.

Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch.

Add the sauce and lemongrass and cook for another minute.

Add the chopped nuts, green onions and cilantro and cook for another minute.

You’re done!? Now it’s time to stuff.
Note:? This filling can be made in advance as well and reheated.

Lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf.

The Thai Lettuce Wraps are eaten by gathering them up with your hand.
Perfect as a healthy entree, lunch, appetizer, hors d’oeuvres or for entertaining!
Enjoy!

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Thai Lettuce Wraps

Kimberly Killebrew
Positively bursting with delicious flavors, these Thai Lettuce Wraps are quick and easy to make and are low carb, low calorie, low fat, gluten free and paleo!? Perfect as a healthy main course, lunch, appetizer, hors d’oeuvres or for entertaining!

 

 

Prep Time 15 minsCook Time 10 minsTotal Time 25 mins

 

Course Appetizer, hors d’oeuvres, Main CourseCuisine Gluten Free, Paleo, Thai

 

Servings 16 lettuce wraps (depending on how full you fill them)Calories 73 kcal

Ingredients??1 tablespoon oil 1 pound ground chicken, turkey, pork, beef, or veal1/2 cup shredded red cabbage1/2 cup thinly sliced/julienned carrots1 small red bell pepper, thinly sliced1 tablespoon minced fresh garlic1 tablespoon minced fresh ginger2 teaspoons finely minced lemongrass or lemongrass paste1/4 cup chopped cashews or peanuts1/4 cup chopped fresh cilantro3 green onions, thinly slicedFor the Sauce:Juice of 1 lime2 tablespoons Thai red curry paste1 tablespoon soy sauceif gluten-free, use GF soy sauce1 teaspoon toasted sesame oil1-2 teaspoons sriracha (optional, for heat)16 bibb lettuce leaves, washed and drained
Instructions?Make the Sauce:? In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine.? Set aside.??Heat the oil in a skillet and cook the ground meat until no pink remains. Drain the liquid.??Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch.??Add the Sauce and lemongrass and cook for another minute.??Add the chopped nuts, green onions and cilantro and cook for another minute.To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf.? Serve immediately.