Spicy Lettuce Wraps

So the heat continues and I am still not complaining after the winter that we had, I am just getting more creative with how to not use the oven on the sweatiest of days. We have also officially opened up the Double D Bistro and we are now taking reservations. 🙂

We are lucky that the windows of our apartment overlook a quiet street and a courtyard. We open the windows and slide our bar stools up to the window, and it is immediately transformed into a bistro…Word on the street is that the Double D Bistro is known for its amazing cocktails! Check OpenTable for the next available reservation! 😉

Lately, I have been whipping up things that I can quickly sauté without making the apartment feel like a sauna. This is where the lettuce wraps come into play. They are simple, refreshing, fun to make and the possibilities are endless. The farmers’ market has been filled with an abundance for bright and colorful produce, and I have fallen in love with creating really bright dishes with all of my amazing produce finds. Go check out your local farmers’ market and whip up these simple lettuce wraps this week!

Ingredients

• 1 Pound Extra-Firm Crispy Tofu, or protein of choice
• 1 Head Romaine Lettuce, approx. 8 pieces, washed and dried
• 1 C. Onion, diced
• 2 Cloves Garlic, minced
• 1 C Celery stalks, diced
• 1 C Carrot, diced
• 1 C Radicchio, sliced thin
• 2 TBS. Jalapeno, diced
• 2 TBS. Scallions, diced
• 1/2 Avocado, chopped
• 1 Tsp. Gheeor Coconut Oil
• 2 TBS. Tamari
• 2 TBS. Honey
• 1 Tsp. Smooth Almond Butter or Peanut Butter
• 1 TBS. Sriracha Hot Chili Sauce
• 1/2 Tsp. Granulated Garlic

Directions

1. To make the sauce, mix the soy sauce, honey, almond butter or peanut butter, Sriracha and granulated garlic together in a medium-sized bowl. Whisk until smooth.

2. Taste and adjust the seasonings as you’d like. Set aside.

3. Prepare your protein of choice and set aside.

4. Add the ghee or coconut oil to a sauté pan over medium-high heat. When it’s hot, add the onions, turn down the temperature just slightly and cook until they’re soft.

5.  Add the garlic, celery, carrot, radicchio and cook for about four minutes, until veggies start to get soft.

6. Add the protein and a 1/4 of the sauce mixture to the veggies. Mix all ingredients until well coated. Add more sauce if needed.

7. Remove from the stove and transfer to a serving bowl.

8. Add the sautéed mixture to the individual lettuce leaves.

9. Garnish with avocado, scallion and jalapeno and additional sauce or hot sauce.

10. Roll the lettuce leaves slightly and eat the heck out of them.

Enjoy!

Posted by Danielle Heckman & filed under Avocado, Jalapeno, Lettuce, Onions, Peanut Butter, Sriracha, Tofu. This post has 2 comments.