Lettuce Sandwich Wraps wraps with Asian Pork Tenderloin

Lettuce sandwich wraps can be substituted for traditional wraps. In this recipe, parchment paper is used to keep the lettuce wrap held together vs. a traditional bread or grain based wrap.

Ready to wrap and roll!

Ingredients

Broad Leaf Lettuce or Greens (collard greens, dinosaur kale)
Carrots, julienne cut
Red Bell Pepper,julienne cut
Cucumber, julienne cut
Cilantro Sprigs to taste
Asian Pork Tenderloin, thin sliced https://betwixtandcuisine.com/2019/04/27/asian-pork-tenderloin/
Rice Wine Vinegar (optional)
Thai Style Almond Butter Sauce https://betwixtandcuisine.com/2019/04/27/thai-style-almond-butter-sauce/
Parchment Paper

Instructions

  1. Place large sheet (15 X 18 or so) on a work surface.
  2. Layout leafy lettuce in a 10 inch circle. This will be the outside of the wrap.
  3. Layer carrots, cucumber and red pepper julienne strips in the center of the lettuce in a thin column.
  4. Add cilantro sprigs to layered vegetables.
  5. Top with sliced pork.
  6. If desired, sprinkle with rice vinegar to taste.
  7. Wrap lettuce around the filling in the same manner as wrapping a burrito, placing the “seam” side down.
  8. Wrap the entire lettuce wrap tightly in parchment paper, and secure with tape.
  9. Serve with Thai Style Almond Butter Sauce for dipping.

Thai Style Almond Butter Sauce

I like peanut dipping sauce, but prefer raw almond butter to peanut butter any day. For people with peanut allergies, or avoidin legumes, this is a tasty substitute for peanut dipping sauce. Recipe is also suitable for those following raw foods, vegetarian, and vegan diets. Remove the maple syrup for a paleo or keto diet.

This sauce is wonderful for dipping, can be thinned with rice vinegar for a tasty salad dressing, and can be used in place of barbeque sauce when grilling. It’s not beautiful, but it is delicious.

Ingredients

1 Teaspoon Fresh Ginger, grated
1 Garlic Clove, minced
1/2 Cup Raw Almond Butter
1 Tablespoon Toasted Sesame oil
1 Lime, juiced
2 Tablespoons Tamari (low sodium, gluten free)
1 Teaspoon Maple Syrup
2 Tablespoons Water
Optional: 1/2 Teaspoon Siracha Chili Sauce, or to taste

Instructions

  1. Place Ginger and Garlic in a pestal and mortar and mash into a paste.
  2. In a small bowl, combine mashed ginger and garlic with remaining ingredients.
  3. Whisk to blend thoroughly.
  4. Refrigerate until ready to use. Keeps for up to one week.
Ginger and Garlic Paste

Mashing ginger and garlic allows it to be more smoothly incorporated into the sauce. Alternatively, all ingredients can be placed in a food processor and blended until smooth and creamy.