Good morning and happy long weekend for some of us. I am on a not so happy hangover of the Seattle Seahawks losing the Playoff Game against the Atlanta Falcons here in Atlanta yesterday. But you know it’s OK. We always have next year. It was still an amazing time. I got to hang out with some friends I haven’t seen in several years and so that makes the loss all that better. To get my mind off of those things, I am reloading one of my favorite recipes, Puerto Rican Beef Lettuce Wraps, on the new and improved Paleo Food Critic website. Woo Hoo!!!!!!
This was definitely one of the easiest recipes I have made to date. It came over in my meal plan that I was getting from Urban Pl8 a while back. I am not sure if they still provide these meal plans. They moved into a different location and so I am not sure what options they have now. Check them out if you happen to have the chance.
This recipe does take a little prep time though…you have to chop a bunch of stuff but other than that it is just a one pan deal. I even made a little fancy sauce for the side. You don’t really need it but I liked it..It gave a bit of extra punch and spice to the wrap. Who doesn’t love a spicy sauce!
What you need for this Puerto Rican Beef Lettuce Wrap recipe is:
- 1 pound of grass fed ground beef
- 1 medium white onion diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1/2 cup pimento stuffed green olives, chopped (optional)
- 1 tablespoon of chili sauce
- 2 teaspoons cumin
- 1 teaspoon of coriander
- 1 tablespoon of dried oregano
- 2 teaspoon of turmeric
- salt and pepper to taste
- 1 head of romaine hearts
For the sauce:
- 1 tablespoon chili sauce
- 1 tablespoon ground mustard
- 1 tablespoon of coconut aminos
Dice up the onion, olives, red and yellow pepper. Get out your large sauté pan, add in a drizzle of olive oil, and brown the ground beef. Drain any extra liquid from the beef. Add in the onions, red bell peppers, yellow bell peppers, olives and chili sauce. Once you see the veggies have softened some, add in the spices…coriander, cumin, oregano, etc. Stir well.
For the sauce, I just mixed up the 1 tablespoon of each chili sauce, mustard and coconut aminos. It gave me enough sauce for a few wraps. If you like more mustard, than add that or just play with it to see what flavor you like but the 1:1 ratio was pretty good stuff.
Bust out the romaine hearts and wash them up a bit. I cut off the ends because they were super long. Just make them whatever size you like! I spooned some of the meat mixture into the lettuce and bam!!! There’s a lettuce wrap! I topped it with some of my yummy sauce and it was quite delicious!!!
Overall, this is a pretty simple recipe. It makes a ton of filler so you can definitely make batches of the meat mixture. Just portion it out into some containers…I would say there is about 5 portions…and that is 2 cups per portion…. I brought them to work and they held up fine. Just make sure to wrap the lettuce in a separate baggie. After a couple of days though, I would just tear up the lettuce and made it like a taco salad instead and used the yummy sauce as a dressing. This Puerto rican Beef Lettuce Wrap is a total batchable recipe! I loved it!
Let me know your thoughts on this recipe or maybe how to have made it better or your own version! Leave your comments below!
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Stay classy and be kind to one another.