Becca Fox

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Beef Lettuce Wraps

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No leftovers. Mic drop. Seriously y’all, this recipe is soooo good. Adapted from Mad About Food…all I did was to add a little bit more spices/flavoring. This is a dish that is easy to make ahead, to double or triple (like I did last week) and one that will pop-up on our weekly menus going forward.

We ate ours on Bibb Lettuce which was delightful but you can also eat on Romaine.

Instant Beef Lettuce Wraps

No leftovers. Mic drop. That's what you need to know about this dish.

Ingredients

  • 1 lb ground beef, turkey, chicken
  • 1 c diced mushrooms
  • 1 c shredded or finely diced carrots
  • 1/4 c diced yellow onion
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/2 c beef or chicken broth
  • 3 T coconut aminos
  • 1 head romaine lettuce or bibb lettuce

Quick Pickled Cucumbers (You may want to double these, we ate every last one)

  • 2 small pickling or 1 large English cucumbers
  • 1 tsp sesame oil
  • 2 T rice vinegar

Instructions

  1. I prepared this in my instapot; you could also cook in a large skillet on the stove, over medium heat (similar to how you cook taco meat).

  2. Turn on your Instapot to saute. When display reads HOT, add your ground beef and brown. Break into small pieces as it cooks. Then drain.

  3. Turn off saute and add vegetables, broth, coconut aminos and all seasonings to the pot. Give all of the ingredients a gentle stir to combine.

  4. Close the Instant pot and lock the lid. Set on manual pressure for 5 minutes

  5. Serve on romaine lettuce or bibb lettuce with the pickled cucumbers

Pickled Cucumbers

  1. Prep the cucumbers for pickling by slicing them as thinly as possible with a knife (you can also use a mandolin).

  2. Whisk together sesame oil & vinegar.

  3. Toss cucumbers in this mixture & allow to marinate in the fridge for at least an hour.

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