Garlic Bison Lettuce Wraps with Quick Pickled Veggies

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Why I Love This Recipe

These bison lettuce wraps are bold, fresh, and weeknight-ready. The bison is savory and garlicky, while the quick pickled veggies add a perfect crunch and zing. It’s protein-packed, low-carb, and totally customizable—plus it’s on the table in under 30 minutes.

Ingredients

For the Bison Filling:

• 1 lb ground bison

• 1 tbsp avocado oil or olive oil

• 3 cloves garlic, minced

• 1 tbsp coconut aminos or low-sodium soy sauce

• 1 tsp ground ginger

• 1/2 tsp salt

• Cracked pepper, to taste

For the Quick Pickled Veggies:

• 1/2 cup shredded carrots

• 1/2 cucumber, sliced into matchsticks

• 1/4 cup rice vinegar

• 1 tsp honey

• Pinch of salt

To Serve:

• Bibb lettuce or romaine leaves

• Optional toppings: sliced green onions, sesame seeds, hot sauce, lime wedges

Instructions

1. Pickle the veggies: In a small bowl, whisk together rice vinegar, honey, and salt. Add carrots and cucumber and let sit while you cook the bison.

2. Cook the bison: Heat oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add bison, ginger, salt, and pepper. Brown the meat, breaking it up as it cooks. Stir in coconut aminos and cook 2 more minutes.

3. Assemble wraps: Spoon bison mixture into lettuce leaves. Top with pickled veggies and any optional garnishes. Serve immediately.

Notes

• Dietary Quick Tip: This recipe is naturally gluten-free and dairy-free—just make sure to check your coconut aminos or soy sauce for certified gluten-free labeling if needed.

• No rice vinegar? Use apple cider vinegar or white wine vinegar.

• Make it a bowl: Serve over rice or cauliflower rice instead of in wraps.

• Kid-friendly tip: Use taco shells or mini tortillas if lettuce wraps are too messy.