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Whole 30 Thai Lettuce Wraps

Prepare the sauce: Soak the dates in 1/2 cup hot water for 30 minutes. Mix dates and 2 Tbsp water in food processor until they form a paste. in In a small bowl, whisk together the coconut aminos, date paste, vinegar, lime juice, ginger and garlic until well blended. Prepare the filling: Simmer sauce in small sauce pan over medium-low heat for 15-20 minutes. In a large skillet over medium heat, com. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

sauce

1/3 c coconut aminos

5 dates

1/2 cup warm water

2 teaspoons raw apple cider vinegar

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

2 tsp lime juice

filling

2 cups diced carrot

1 cup diced celery

1/2 yellow onion, diced

1 cup raw walnuts, briefly pulsed in a food processor

2 tsp sesame oil

wraps and garnishes

1 head butter lettuce, individual leaves carefully removed

Preparation

1Prepare the sauce:

2Soak the dates in 1/2 cup hot water for 30 minutes. Mix dates and 2 Tbsp water in food processor until they form a paste. in In a small bowl, whisk together the coconut aminos, date paste, vinegar, lime juice, ginger and garlic until well blended.

3Prepare the filling:

4Simmer sauce in small sauce pan over medium-low heat for 15-20 minutes.

5In a large skillet over medium heat, combine the carrot, celery, and onion and sesame oil. Allow the vegetables to cook until fork-tender, 10 to 15 minutes.

6Add the pulsed walnut pieces and sauce. Stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you'd like. Serve immediately.

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