Looking back on my site I've offered up quite a few lettuce wrap recipes. They're popular in our house because everyone loves finger food, and it's an easy way to adapt traditional taco and wrap recipes.
My goal with this one was to make use of the fresh herbs I have on hand; mint, cilantro and basil all work together to create a burst of fresh flavor that makes for tasty meat requiring little additional sauce or seasoning.
I did up the heat factor by using both sriracha and jalapeño, but I do think the herbs and lime juice balance it out. You could always skip the additional sliced peppers on top if you want to keep things on the milder side.
These tasted great with ground pork but I think would work well with turkey or chicken too. I would just recommend thigh meat as you wouldn't want the filling to be too dry.
Paleo Ground Pork & Herb Lettuce Wraps
1 lb. ground pork
2 minced garlic cloves
1 minced shallot
1/2 jalapeño, seeded and minced (save the other half for garnish)
juice one 1 large lime (plus additional wedges for serving)
1 tbs. fish sauce
1 tbs. coconut aminos
1 tsp. palm sugar
sriracha sauce, to taste (I used about 1/2 tsp.)
1 tbs. coconut oil
1 cup total minced fresh herbs (I used mint, cilantro and basil)
salt & pepper
large handful chopped raw cashews
Boston or romaine lettuce, separated into individual leaves,
Combine pork, garlic, shallots and minced jalapeño. Heat coconut oil in a large skillet or wok and cook pork mixture over medium heat, breaking up the meat. Cook for 5 minutes or until no longer pink.
While pork is cooking, mix lime juice, fish sauce, aminos, palm sugar and sriracha in a small bowl. Stir into pork mixture when it's fully cooked and allow to sit for about 5 minutes to absorb the flavors.
Stir minced herbs into meat and season to taste with salt and pepper. Serve in lettuce leaves, scattering chopped nuts on top. Serve with lime wedges and sliced jalapeño.