So I LOVE P.F. Chang’s lettuce wraps. I’m pretty sure I’m not alone in this, but those weren’t the inspiration for this dish. In fact, I’m not sure what was. I think maybe the beautiful looking heads of cabbage at the grocery store or maybe it was my new bottle of coconut aminos (found at your nearest natural food store, I hope)!

One of my favorite parts of Abilene so far is the sweet little Farmer’s Market. Check out this sweet potato, I think he needs a name!

There are probably about 7-8 booths each week, and always my favorite: Slow Poke Farms. Joy and Kerry are a sweet couple and they keep me stocked in grass-fed beef and farm fresh eggs!

I had a pound of ground beef that was defrosted and wanted to think of something quick, something different and something that didn’t require the oven! The subtle nuttiness of almond butter is what really makes these I think. I’ve become kind of obsessed with them. They’re a great summer meal, so make them while it’s still hot!

Asian Beef Lettuce Wraps

serves 4 (two wraps per person)

Ingredients:

1 pound grass-fed ground beef

1 zucchini**, diced

1 white onion, diced

1/4 cup almond butter

2 tablespoons + 2 teaspoons coconut oil

2 cloves garlic, chopped

Garlic powder, pepper and cumin to taste

1 head of cabbage

1/4-1/2 cup chopped green onion

Bag o’ shredded purple cabbage

Coconut aminos (like soy sauce)

Directions:

In a large pan, heat 1 tablespoon coconut oil. When the oil is heated through add your ground beef and chopped garlic. Add garlic powder, pepper and cumin to taste when the beef is almost done. Just before it’s completely browned, place it in a bowl and set aside.

If you have enough fat from the beef, you can cook your vegetables in that, otherwise add 1 tablespoon coconut oil. Saute the onion and veggies until the cooked. While your veggies are cooking in a microwave safe bowl or in a saucepan on the stove, melt your almond butter with 2 teaspoons of coconut oil.

Add your beef back in with your veggies, turn the heat down to medium and coat everything with the melted almond butter. Stir the mixture until well combined.

Serve the beef into your “wraps” (leaves of cabbage) and top with coconut aminos, green onion and shredded cabbage. Wrap and enjoy!

Time:

30 minutes

**You can use any type of vegetable. I love these so much that even after eating the leftovers all weekend, I made them again tonight and this time I used spinach. That was great, too!

[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]