Sweet + Tangy Pork Lettuce Wraps

I love an Asian inspired dish once in a while and lettuce wraps have always been a favorite. The autoimmune protocol can make it a bit tricky to create an amazing sauce but I think you guys are really going to love this one. It's sweet and tangy and all around perfect! Don't let the number of ingredients scare you. I promise this is an easy, fast recipe that can be thrown together on a busy weeknight. I used pork but you can easily substitute chicken or turkey or even veggies if you want to make it meatless.
15 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:14 g
Carbohydrates:9 g
Protein:10 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Wash iceberg lettuce and cut into quarters. Peel leaves off to create wraps. Set aside.
  2. Wash mango and cut into cubes.
  3. Peel and chop red onion. Set aside.
  4. Peel and julienne or thinly slice carrot and set aside.
  5. Wash and chop mint and set aside.
  6. Wash and chop cilantro and set aside.
  7. Peel and finely chop ginger and garlic clove and set aside.
  8. In a separate bowl add honey and warm just until it becomes a liquid. Add vinegar, coconut aminos, sea salt, ginger, garlic and orange juice. Mix well to combine. Set sauce aside.
  9. In a skillet add olive oil and meat. Break up meat and stir continually until it is half cooked. This should take about 5-10 min.
  10. Add onions and cook an additional 5 min. Stir every minute or so.
  11. Add sauce, mix well and cook another 5-10 min or until meat is browned and sauce starts to thicken. Stir every few minutes.
  12. To serve place a spoonful of pork on top of a lettuce leaf and top with cabbage, carrot, cilantro, mint and mango.

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