Low Carb Asian Lettuce Wraps with Pickled Vegetables

Ingredients:

Lettuce Wraps:

• 1lb ground chicken or cubed tofu
• 8oz white mushrooms
• 2 tbsp soy sauce
• 2 tbsp seasoned rice vinegar
• 1 tsp rice vinegar
• 1-2 tbsp sriracha, depending on desired spice level
• 1 head iceberg lettuce

Pickled vegetables:

• 1 red onion
• 1 carrot
• Other vegetables of choice
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar

Directions:

Note: If making pickled vegetables, start these first so they can pickle while you cook. See below.

1. Chop mushrooms into small pieces, sauté with a bit of vegetable oil until soft. Add ground chicken or tofu and sauté until mostly cooked through, some pink is okay at this step.
2. While this is cooking, mix together rice vinegar, soy sauce, sesame oil, and sriracha (to desired spice level).
3. Once cooked fully, add the sauce mixture and sauté until most of the liquid from the sauce has evaporated. Remove from heat.
4. Carefully remove iceberg lettuce pieces to make lettuce wraps of desired size. Be careful to not rip the leaves so that they are big enough to wrap. Generally 4-5 good sized wraps per person is enough.
5. Spoon meat mixture onto lettuce wraps, make sure to put enough to be substantial but not enough that it’s impossible to wrap.
6. Top with pickled vegetables of choice.
7. Spoon some leftover sauce mixture on top.

Pickled vegetables:

1. Chop vegetables into small long pieces. Onions can be cut in half and thinly chopped, carrots should be cut into small stick shapes.
   Add vegetables to a Mason jar or Tupperware.
2. Combine vinegar, water, and sugar in a saucepan and bring to a boil.
3. Pour boiling liquid into Mason jar, add lid, and let sit in fridge for at least 15 minutes.

Makes: 3 servings

Per serving: 10 grams carbs, 32 grams protein

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