Thai Beef Lettuce Wraps

These Whole30 lettuce wraps are so easy to make, they’re perfect for a weeknight dinner!

The tangy, savory beef pairs so well with the creamy, curry almond butter sauce. Enjoy!

5 servings

Macros per serving: 442 cal / 27g fat / 13g carbs / 4g fiber / 37g protein

Beef:

• 1.5-2 lb chuck roast

• 5 garlic cloves, minced

• ¼ cup coconut aminos

• 2 tbsp lime juice

• 1 tbsp fish sauce 

• ½ tsp red pepper flakes

• ½ tsp ginger powder

  Sauce:

• 2 tbsp almond butter

• 1.5 tbsp red curry paste

• 1.5 tbsp coconut aminos

• 1.5 tbsp almond milk

• ½ tbsp lime juice

• Butter lettuce

• Red bell pepper

• Shredded carrots

• Cilantro

• ¼ cup almonds

1. Add the ingredients for the beef to the crock pot (from the chuck roast to the ginger powder). Cook on high for 3-4 hours or on low for 5-6 hours.

2. The beef is finished when it shreds easily with a fork. Shred the beef.

3. Mix together the ingredients for the sauce.

4. Prepare the lettuce wraps by washing the butter lettuce leaves, slicing the red bell pepper and crushing the almonds. 

5. Assemble the lettuce wraps with the beef, sauce, and toppings.