Asian Lettuce Wraps
- 1½ lb plant-based ground beef
- ½ tsp salt
- ½ tsp pepper
- ½ cup creamy almond butter (or use peanut butter)
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp rice vinegar
- 2 cloves garlic, minced
- 1 Tbsp grated ginger
- 2 tsp Asian chili garlic sauce
- 1 head green leaf lettuce, leaves separated
- ⅓ cup chopped fresh cilantro (or use flat-leaf parsley)
- 2 limes, cut into wedges
- Cook plant-based beef, salt, and pepper in a large skillet over medium-high heat 10 minutes or until plant-based beef is done. Drain, if needed.
- Whisk together almond butter, soy sauce, vinegar, garlic, ginger, and chili garlic sauce.
- Serve beef on lettuce leaves with almond butter sauce, cilantro, and lime wedges.
|
Main |
Total |
| Servings |
6
|
|
| Fat (g) |
29 |
29 |
| Sat. Fat (g) |
7 |
7 |
| Protein (g) |
26 |
26 |
| Carb (g) |
13 |
13 |
| Fiber (g) |
3 |
3 |
