Low-Carb Sticky Peanut Lettuce Wraps
with Sriracha and Green Onion
These sweet and savoury peanut lettuce wraps are a tasty high-protein meal that will power you through that afternoon slump. Crunchy veggies and toasted peanuts add an extra flavour boost!
:
Spicy
:
Peanuts
•Soy
•Sulphites
•Wheat
20 minutes
10 minutes
1 unit(s)
Iceberg Lettuce Head
250 g
Ground Pork
2 unit(s)
Green Onion
28 g
Peanuts, chopped
( )
2 tbsp
Soy Sauce
( )
1 unit(s)
Honey
1 unit(s)
Peanut Butter
()
2 tsp
Sriracha
()
113 g
Carrot, julienned
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
•Large Non-Stick Pan
•Measuring Spoons
1
- Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
2
- Meanwhile, remove and discard outer layer of iceberg lettuce. Halve lettuce, then separate 8 leaves from the head. Set aside. (NOTE: Use remaining lettuce for a future creation!)
- Thinly slice green onions, keeping green and white parts separate.
3
- Reheat the same pan over medium-high heat. When hot, add 1/2 tbsp oil then pork and green onion whites. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Reduce heat to medium, then add soy sauce, 2 tsp honey, peanut butter and 2 tbsp warm water. Season with salt and pepper, then stir to combine.
4
- Divide lettuce leaves between plates, then fill with pork mixture. Top with carrots.
- Sprinkle peanuts and remaining green onions over top.
- Drizzle sriracha over top, if desired.
