Cricket Protein, Garlic, and Brown Rice Lettuce Wraps

Cricket Protein, Garlic, and Brown Rice Lettuce Wraps

Flourish Farm Cricket Protein, Garlic, and Brown Rice Lettuce Wraps

Brown rice lettuce wraps are in regular dinner rotation at our home—they are quick, delicious, healthy, and SO adaptable.  We’ve made them with all kinds of protein (ground turkey, shredded chicken, shrimp, tofu) but find they are fantastic with edamame and cricket protein powder so that has become the default protein on our table.  In the summer we load them up with whatever produce we have available--zucchini, broccoli, chopped kale--but they are still tasty in the winter when we limit the produce to the brightest bell peppers we can find and canned water chestnuts. 

Our favorites are made in the summer when garlic scapes are available.  The flower bud of the garlic plant, garlic scapes are removed from growing bulbs in the summer (late June or early July in Vermont) to encourage bulbs to thicken up. They can be used in the same ways you would use green onions and their mild garlic flavor and touch of sweetness makes them a great addition to salads, pestos, salsa, stir fries, and so much more.  When scapes aren't available simply substitute minced garlic in the recipe.

Cook the scapes to help season a delicious mix of brown rice, 100% Cricket Protein Powder, edamame and peppers, but also keep a big bowl of chopped raw garlic scapes on the table along with Garlic and Sea Salt Crispy Crickets to add some crunch to the mix.  Scoop the rice mixture into boston lettuce cups, adding shredded carrots, chopped cucumbers, whatever fresh herbs you have available (parsley and cilantro are especially delicious) and flourish! 


1 cup instant brown rice, cooked per package instructions
½ cup reduced-sodium chicken broth (or vegetable broth)
2 tablespoon sesame oil
2 tablespoon hoisin sauce
1 tablespoon minced fresh ginger
½ cup Cricket Protein Powder
Generous handful of chopped garlic scapes
½ cup cooked shelled edamame
Red, yellow, or orange bell pepper
1 tablespoon five-spice powder
1 8 ounce can water chestnuts, drained rinsed and chopped
½ teaspoon salt
1-2 heads Boston lettuce



Cook instant brown rice according to package instructions.  While the rice is cooking, heat sesame oil in a large nonstick pan over medium-high heat.  Add ginger and garlic scapes, then stir in the cooked rice, diced bell pepper, chopped water chestnuts, broth, hoisin sauce, five spice powder, salt, edamame and 100% Cricket Protein Powder.  Cook until well combined.

To serve, scoop brown rice mixture into divided lettuce leaves.  Top with shredded carrots, cucumbers, fresh herbs, and Garlic and Sea Salt Crispy Crickets.  

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