Spicy Bison Lettuce Wraps

• 1 pound Lean Ground Bison
• 12 oz Diced Red Peppers
• 8 oz White button mushrooms
• 1/3 cup Sliced Green Onions
• 1 Small jalapeño (diced)
• 8 oz Water chestnuts (drained and chopped)
• 1/2 teaspoon Extra Virgin olive oil
• 1 cup Tomato sauce
• 1 tablespoons Worcestershire sauce
• 1 teaspoon Brown sugar
• 3 Garlic cloves
• 1 teaspoon Sriracha sauce
• 1 dash Kosher salt
• 1 dash Ground black pepper
• 1 head Butter lettuce, separated into leaves
• 1/4 cup Thinly Sliced Parmesan cheese

1. In a blender, combine the red peppers, tomato sauce, mushrooms, diced jalepeno, Worcestershire sauce, brown sugar, garlic, and Sriracha sauce. Puree until smooth, then set aside.
2. In a large sauté pan over medium-high, heat the oil. Add the ground bison and brown for 8 – 10 minutes, breaking up any chunks. Add the tomato/red pepper mixture. Stir in water chestnuts and green onions, then bring to a simmer. Cook for 5 minutes, then season with salt and pepper.
3. Spoon the mixture onto the Butter Lettuce leaves and sprinkle with thinly sliced Parmesan cheese. Add Sriracha sauce to taste.

Servings: 6

Nutrition Information