This is one of those 20 minute throw together meals that turn out really good. I wasn’t even expecting to post this but they were so yummy so I thought I should share with all of you lovelies. My cooking style sometimes gravitates to a hardcore fusion of many styles and ethnicities, I guess this one would be tex-mex meets italian, and for some reason, it works. These mexi bison lettuce wraps paired with a smoky paprika basil mayo really hit the spot, and they are totally healthy and easy to make too, bonus! These tasty little wraps would also make a great appetizer for a dinner with friends, or a great addition to any potluck.
I love simple food that’s healthy and delicious. Wrapping things is lettuce or chard is a handy little trick for getting a main and a salad all in one bite. The variations are endless, basically you just choose what meat/lentil/nut filling you desire and add spices and veggies to that. So in the past I’ve made these with ground chicken, thai red chillis, lime and ginger with carrots and zucchini YUM. Or you could use soaked lentils mashed with indian curry spices, red onion, mango and toasted seeds for a vegetarian lettuce wrap. These mexi ones were inspired by summers first fresh local heirloom tomatoes (yeah folks, up in Canada these take awhile) my love affair with tomatoes only started once I’d tasted a real tomato like these, not the patented won’t-soggy-your-sandwich variety. If you don’t have fresh basil for these I would definitely use some fresh cilantro. Oh and if you can’t get bison, just use ground beef, it works just as well.
- 1 lb ground bison
- 1 head of lettuce
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3-4 medium size tomatoes
- 2 tsp cajun seasoning-1/2 tsp oregano
- ½ tsp thyme
- ¼ tsp cayenne
- ¼ tsp smoked paprika
- ¼ tsp onion salt
- ¼ tsp garlic salt
- ¼ tsp black pepper
- ½ tsp sea salt
- ¼ C mayonnaise
- ½ tsp smoked paprika
- 2 Tbs plus some for garnish fresh basil, finely chopped
- In a skillet heat a tsp of coconut oil, or preferred cooking fat.
- Add onions and garlic and fry until they start to turn golden.
- Add tomatoes and bison, cover for 3 minutes.
- Add the cajun seasoning and salt and continue cooking until bison is cooked through, about 7 minutes.
- In a small bowl mix together mayonnaise, paprika, fresh basil and a pinch of salt.
- To assemble, remove the lettuce stalk and arrange leaves on a plate, fill each one with the bison and top with mayo and fresh basil.
