This meal is an absolute crowd pleaser. Not only does it taste fantastic, it’s also super easy! Asian-fusion eateries are becoming more and more popular here in Auckland, so we thought we would create a healthy recipe that you could make at home (saving you money and the guilt!). This recipe contains all the classic South East Asian flavours, but is topped off with homemade garlic aioli, taking it to a whole new level!

These take literally less than 30 minutes to make. The leftovers are awesome cold and would be great for lunch. Only drawback, they’re a little messy (but a bit of mess never hurt anyone..right?)

INGREDIENTS

For the filling:

  • 500g organic mince
  • 1/2 cup button mushrooms
  • 2 green onions, sliced
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 Tbsp avocado oil (olive or coconut oil would work well too)
  • ¼-1/3 cup coconut aminos, GF tamari, or soy sauce
  • 1 diced capsicum
  • 1 chilli

To serve:

  • Lettuce leaves (romaine hearts or iceberg lettuce work well)
  • Coriander
  • Homemade garlic aioli

INSTRUCTIONS

  1. Prepare the filling by heating the oil in a medium sauté pan over medium heat.Fry the onions for 2 minutes before adding mince and the garlic and cook until lightly browned and cooked all the way through.
  2. Add ginger, coconut amino or tamari, mushrooms, chilli and capsicum. Cook until fragrant and cooked through.
  3. Once cooked, let the mince sit on a paper-towel.
  4. Add additional sauce as desired (remember you don’t want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience).
  5. Scoop mixture onto lettuce leaves. top with coriander, and top with garlic aioli (highly recommended) or asian dressing