TKTK Keto Lettuce Wraps
with Sriracha and Green Onion- Arachides
- Soya
- Sulfites
- Blé
- Peut contenir des traces d’allergènes
- Oeuf
- Gluten
- Lait
- Moutarde
- Noix
- Sésame
- Soya
- Sulfites
- Crustacés
- Poisson
- Blé
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!
Ingrédients
1 pièce(s)
Pomme de laitue iceberg
250 g
Porc haché
4 pièce(s)
Oignon vert
28 g
Arachides, hachées
(Contient: Arachides Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites)
2 cs
Sauce soya
(Contient: Soya, Sulfites, Blé Peut contenir : Oeuf, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Crustacés, Poisson, Blé)
1 pièce(s)
Miel
1 pièce(s)
Beurre d'arachides
(Contient: Arachides)
2 cc
Sriracha
(Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Crustacés, Poisson, Blé)
113 g
Carotte, en juliennes
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Poivre*
0.13 cc
Sel*
Ustensiles
Instructions
- 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.
- 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.
- 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.
- 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.
