This garden inspired lettuce wrap is chocked full of goodness and with a little thai influence, it is big on flavor! The perfect use for leftover rice or quinoa.
3/4 cup cooked brown rice or quinoa
1/2 onion chopped
1 clove garlic minced
2 tbsp. coconut oil
2 tbsp. tamari (wheat-free soy sauce)
1 tbsp. organic peanut or cashew butter
1/2 tsp. red pepper flakes (more or less to taste)
3-4 large romaine lettuce leaves
1 carrot shredded
small bunch chives chopped
1/2 avocado sliced
1 tbsp. toasted sesame seeds (optional)
In a skillet, heat oil and saute onion and garlic until fragrant, add rice or quinoa and stir to prevent sticking. Add tamari, peanut butter and red pepper flakes and stir to blend (adding a little more tamari to taste). Turn heat off. Place lettuce leaves on a plate and fill with rice mixture after allowing to cool a little. Top with carrot, chives and avocado and sesame seeds.