Thai Lettuce Wraps

Deliciously inspired by RFR member Wanda Cox - Tulsa, OK

For the sauce:
¼ cup raw almond butter
3 tablespoons coconut aminos (nama shoyu or tamari)
2 tablespoons raw honey or sweetener of choice
1 tablespoons cold pressed organic extra virgin olive oil
1 garlic clove
Crushed red pepper flakes, to taste

For the filling:
1 package broccoli slaw
½ cup red bell pepper, sliced thin
1 tablespoon grated ginger root
1 apple, sliced or chopped
1 carrot, julienned
½ cup thinly sliced red onion
Crushed red pepper flakes, to taste

For the wraps:
6 Romaine lettuce leaves
1 cup fresh sprouts
Chopped almonds or cashews

In a blender, combine almond butter, coconut aminos, sweetener, olive oil, red pepper flakes, 1 garlic clove until smooth and creamy. Pour into a
container and set aside.

In a mixing bowl gently toss the broccoli slaw, bell pepper, ginger, apples, red onion and red pepper flakes.

Spread each lettuce leaf with a tablespoon of sauce, top with filling, sprouts and chopped nuts. Roll or fold like a taco, and serve.