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Lettuce Wraps + Turmeric-Chili Sweet Potatoes


Everyone who knows me knows I'd go to the ends of the earth for a good (or even just okay) taco. I love every kind of taco, taco salads, taco-everything. I've been on an Asian Flavors inspired kick lately and overheard someone at work the other day talk about lettuce wraps and I instantly thought, "yes! Asian tacos!" Instead of a crunchy corn shell, I used butter lettuce and instead of cumin-chipotle flavors I made a sauce with hoisin, miren and rice vinegar. These were so good, I want these once a week for lunch! Added bonus: super fun to eat!

SERVING SIZE: 12 lettuce wraps

PREP TIME: 10 minutes

COOK TIME: 10 minutes

INGREDIENTS:

Lettuce Wraps-

1lb local, organic ground chicken

2 heads of butter lettuce, separated

1 cup fresh pineapple, diced

1/2 cup organic cilantro, rough chopped

1/4 cup hoisin

1 tbsp miren

1 tbsp gluten free soy/coconut aminos

1 tbsp rice vinegar

1 tsp gochujang spice

juice of half a lime

pinch of chili flakes

salt + pepper

coconut or olive oil spray

Turmeric-Chili Potaotes-

2 cups organic sweet potatoes, peeled + cubed

1 tsbp turmeric

1 tbsp chili powder

salt + pepper

coconut or olive oil spray

RECIPE:

Preheat oven to 400 degrees. Spray an aluminum lined baking sheet with coconut/olive oil spray. Pour potatoes onto baking sheet and spread evenly so they are not on top of each other. Spray the potatoes with more oil. Season the potatoes with salt and pepper. In a separate bowl, using a fork or small whisk, combine the turmeric and chili powder and then sprinkle on top of the potatoes evenly. Bake for 20 minutes.

While the potatoes cook, spray a medium saute pan with the coconut/olive oil and put on high heat. Add the ground chicken, season liberally with salt and pepper and brown. While the chicken cooks, whisk together the hoisin, miren, rice vinegar, gochujang, lime juice, chili flakes and a touch of salt + pepper. When the chicken is fully cooked, drain the excess fat and return to pan. Stir in the sauce and simmer on low for 10 minutes (should be done by the time the potatoes are finished).

Spoon the meat into the lettuce wraps and top with pineapple, cilantro and extra chili flakes for more heat. Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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