- 1-2 tbsp Coconut Oil
- 1 Large Onion
- 1 cup Bell Pepper
- 1 lb Grass-fed Ground Beef
- 3 cloves Garlic
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Bragg Coconut Aminos
- 1 tbsp Fresh Ginger
- 1-2 tsp Hot Sauce
- Romaine Lettuce Hearts
- black pepper, to taste
Preheat skillet to medium. Add diced onion and 1-2 tbsp coconut oil to skillet and cook for 5 minutes. Next, add bell peppers to the skillet to cook for an additional 10 minutes until vegetables are soft. When the veggies have softened, add ground beef to the skillet. Season with cracked black pepper and break the beef down into small pieces with a spatula as it cooks. Peel and mince the garlic and chop additional celery and cabbage. When the ground beef is fully cooked, add the minced garlic and cook for a minute or two. Stir in apple cider vinegar, coconut aminos, fresh ginger and hot sauce. Taste and adjust seasoning to your preference. Rinse and dry lettuce, place on the plate to assemble lettuce wraps. Top each wrap with additional chopped cabbage, celery, and hot sauce, to taste. Serve immediately. Refrigerate the leftover filling and use within a few days or freeze for later.
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