Lettuce wraps! Light and crispy, but still packed with flavour.
Here we are with that mint again! Over the past couple years, we have grown such an appreciation for all herbs and their potential to really transform anything into a vibrant punch of flavour. That stubborn mint that can grow through even a crack in the cement, we are now finding many uses for. Try adding torn pieces to your next salad, great paired with yogurt based dressings.
If you follow our recipes, you would know by now our infatuation with rice. It could be partly due to the fact that we have a great rice cooker and it is so easy to just through on some rice. So we filled these lettuce wraps with a layer to create a bit more of a filling lettuce wrap, but you will still get all the great flavours if you choose to omit it.
This filling mixture came together without much of a thought it is that easy, and we had the ingredients on hand already. We had stocked up on a few pounds of ground beef from our friend Danny at Little Dan D’s and had a few carrots left from the wonderful folks at Streamside Farms. Add a little acidity from the sherry vinegar and spice from our popular blend, Red Rub, and it comes together in a well balanced lettuce wrap filling, suitable for any lettuce wrap lover! A few slices of fresh jalapeno from Small Holdings Farms gave us a little extra punch and crunch! Embrace the little extra heat if you can as this crunchy vibrancy really brings this lettuce wrap home.
- Head of Lettuce, leaves broken off whole and cleaned (we used batavian lettuce, but iceburg or romaine is great)
- 2 carrots, diced/cubed
- 2 shallots, minced
- 1 tbsp olive oil
- 1 lbs ground beef
- 1 tbsp Big Cove Foods ‘Red Rub’ spice blend
- 1 tbsp tomato paste
- 2 tbsp sherry vinegar
- 2 tbsp soy sauce
- 8 mint leaves, roughly chopped
- 2 green onion, sliced thin
- 2 cups cooked white rice
- Optional: 2 jalapeno, sliced thin
- Optional: yogurt or sour cream
- In a large pan, heat the olive oil on medium heat. Add the carrots and shallots and cook for a couple minutes to begin to soften them.
- Add in the ground beef and cook, breaking it up as you go. Add the Red Rub spice blend and tomato paste and continue to cook and break up any larger pieces.
- Add the soy sauce and dry sherry and continue to cook for another 5 minutes. Let those flavours sit with each other.
- Off heat, stir in the mint and green onions.
- Assemble your lettuce wraps: Layer the rice in your lettuce leaf and top with meat mixture. Add on some sliced jalapenos and a dollop of sour cream or yogurt if you choose.