Sweet, savory, and totally delicious, 15-Minute Sweet & Sour Lettuce Wraps (paleo, soy-free) is a super fast and tasty weeknight dinner recipe to make tonight!
Put your hands in the air for super-fast dinners that are easy and totally crave-worthy.
Guys, this recipe for 15-Minute Sweet & Sour Lettuce Wraps is my new favorite.
First of all, it’s totally versatile because you can basically use any ground meat you have on hand: chicken, turkey, pork; it all works.
Second, it requires just a handful of pantry staples and a few fresh ingredients that you probably already have in your fridge.
Bonus points for the fact that you can use bagged slaw mix and pre-grated carrots to speed prep even further.
Canned pineapple adds natural sweetness here without any refined sugar, and lime juice lends a welcome tang to balance the sweet side of things.
If you have leftover pineapple, throw it in with your next smoothie, or freeze it for the next time you make this recipe.
I personally love the fresh crunch of lettuce wraps, but if you’re feeding a family with people who prefer something a little more substantial, feel free to serve this one stir-fry style over rice.
Or do both: offer lettuce wraps and rice and encourage everyone to make it their own.
I hope you’ll make this one soon. Now, let’s make some 15-Minute Sweet & Sour Lettuce Wraps!
1 | This recipe is extremely versatile, so feel free to use ground pork, chicken or turkey.
2 | Pull out some of the cooked meat and veggie before adding the sauce if you’re feeding a resistant eater who prefers their food plain.
3 | Serve over white, brown or cauliflower rice instead of lettuce wraps.
Tools to Use for This Recipe
This Recipe Is…
gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, paleo and whole30 friendly
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15-Minute Sweet & Sour Lettuce Wraps
- 1 tablespoon olive oil
- 1 pound ground pork chicken or turkey
- 2 cups shredded cabbage or slaw mix
- 1 cup shredded carrot
For the Sauce
- ¼ cup coconut aminos
- 2 tablespoons crushed pineapple from a can
- 1 tablespoon grated fresh ginger
- 1 small garlic clove minced or finely grated
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher salt
- Butter romaine, or iceberg lettuce leaves for serving
- Optional toppings: chopped green onion cilantro, hot sauce to taste
Heat a large pan or Dutch oven over medium heat. Add the olive oil and pork/chicken/turkey, stirring to break the meat into chunks. Cook, stirring occasionally, until the meat is cooked through and golden brown, about 8 minutes.
Meanwhile, make the sauce by whisking together the coconut aminos, pineapple, ginger, garlic, lime juice and salt in a medium bowl.
Add the cabbage, carrot, and sauce to the hot pan, stirring to combine. Cook until the veggies are just softened and the sauce has reduced slightly, about 2-3 minutes.
Serve in lettuce cups, adding toppings if desired.
This recipe is extremely versatile, so feel free to use ground pork, chicken or turkey.
Pull out some of the cooked meat and veggie before adding the sauce if you’re feeding a resistant eater who prefers their food plain.
Serve over white, brown or cauliflower rice instead of lettuce wraps.