Many people new to the paleo diet miss the beloved sandwich. Whether it’s the childhood fondness of mom’s peanut butter sandwich, or that huge submarine sandwich that you used to have at your local pub with friends, a pining for the warm and fuzzies attached to the sandwich is understandable. But if there is one thing that us paleo folks absolutely do not give in to, it’s the gluten goblin of bread! Instead, we wrap our meat and veggies in lettuce leaves for the closest thing to a sandwich that a hunter-gatherer can make. And the spicy Asian-style flavor of these lettuce wraps are so delicious, you’ll be happy to let the sandwich go the way of the dinosaur.
Spicy Asian Lettuce Wraps
- 1/2 lbs Sirloin (or flank steak cut into thin strips)
- 1 tbs Coconut oil
- 1/2 Red bell pepper (medium, chopped)
- 1 cup Celery (chopped)
- 2 tsp Ginger (minced)
- 2 cloves garlic (minced)
- 1 tbs Coconut aminos
- 1 tbs White vinegar
- 1 tsp Red pepper flakes
- 1/2 tsp Cayenne pepper
- 2 tbs Cashews (coarsely chopped)
- 2 Green onions (thinly sliced)
- 4 Large iceberg (or romaine lettuce leaves)
Add oil to a wok or large skillet over medium heat. Saute the red pepper flakes, garlic, and ginger, briefly, before adding the steak strips, red bell pepper, and celery.
Cook and stir for 3-5 minutes until the steak is fully browned on the outside.
Add the coconut aminos, vinegar, and cayenne pepper. Continue to cook and stir for about a minute.
Add the cashews and green onions, and cook until the steak is done.
Spoon equal portions of the mixture onto the lettuce leaves. Fold or roll the lettuce so that the mixture can be eaten by hand.
Photo credit: Paul Tomlin
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