12butter lettuce leaves(you can also use iceberg lettuce)
scallionsdiced, for garnish
white sesame seedsfor garnish
red cabbagefor garnish
In a large skillet over medium-high heat, combine the ground beef, sweet potato, water chestnuts, quinoa, garlic, and ginger. Cook for about 5 minutes until the meat is browned and no pink remains.
In a large glass measuring cup, mix the barbecue sauce, olive oil, soy sauce, rice wine vinegar, orange juice, Thai chili paste, honey, and sesame oil. Set aside.
Once the meat is cooked, pour the sauce over and stir so everything is evenly coated. Cook for 3 minutes more until the sauce is warmed through.
Scoop a generous mixture of the meat into each lettuce leaf. Sprinkle with scallions, sesame seeds, and red cabbage (if using).
These Asian Lettuce Wraps are reminiscent of your favorite restaurant appetizer but packed with superfoods like quinoa, sweet potatoes, citrus fruit, and olive oil - and they're super easy to make at home!