Serves 4

• 1 head organic iceberg lettuce, washed, separated into whole leaves, and patted dry

with paper towel.

 

Turkey or other meat:

§ 1 lb. local antibiotic free ground turkey or chicken (you can substitute for prawns or ground pork).

§ 1 white or yellow onion

§ 1⁄2 lb. shitake or mushroom of choice, chopped

§ 1 carrot, shredded

§ 1 tsp sea salt

§ 1/2 tsp pepper

§ 1⁄4 tsp red pepper flakes

§ 4 cloves garlic minced

§ 2 tbsp fresh ginger minced,

§ 2 tbsp coconut aminos (I prefer Coconut Secret brand)

§ 1 tbsp fish sauce (I prefer Red Boat brand)

§ t tbsp Dijon mustard

1⁄2 cup each: fresh basil, peppermint and cilantro, chopped- Sprinkle on top of wraps before eating

 

Peanut Sauce:

§ 1/2 cup organic, freshly ground peanut butter

§ 2 tbsp apple cider vinegar

§ 2 tbsp fresh lemon or lime juice

§ 1 tsp grated fresh ginger

§ 1 tsp coconut aminos

§ 2 tsp toasted sesame seed oil

§ 1 tsp local honey

§ 1 tsp sesame seeds

 

To Prepare Meat:

In large skillet over high heat, cook meat for 10 minutes, stirring frequently. Add chopped vegetables, garlic,

ginger, salt, pepper and red pepper flakes. Lower heat to medium and cook for another 10 minutes. Cover and

keep on low heat.

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Peanut Sauce:

In small bowl, combine all ingredients and stir with a spoon until blended. Garnish with additional red pepper

flakes, chopped roasted peanuts and sesame seeds.

To Assemble:

Fill each lettuce leaf with 2 heaping tablespoons meat filling. Drizzle with peanut sauce and sprinkle with

chopped herbs. Enjoy!