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1
Rinse butterleaves under cool water.
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2
Shake off excess water and reserve.
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3
Using a zip lock baggie mix beef in 1 Tablespoon of Hoisin sauce.
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4
Add 1/2 ounce ground ginger.
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5
Allow to marinate i refridgerator for 15 minutes while you prepare the pork and chicken.
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6
Use another ziplock baggie and place chicken, Chinese 5-spice,& garlic and marinate for 10 minutes in the fridge.
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7
Using a third baggie, toss in the pork, ginger, and a Tablespoon of Hoisin sauce.
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8
Marinate for 5 minutes in the fridge.
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9
Preheat oven to 375.
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10
Retrieve baggies from the fridge and empty on a parchment-lined sheetpan being careful to keep the meats separate from each other, About 15 minutes.
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11
In the meantime, let's make the peanut sauce.
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12
With the remaining peanut butter and hoisin sauce, mix in a blender with cilantro and slowly add water until smooth and pourable.
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13
To assemble: Take a plate and arrange the butterlettuce leaves along outer edge.
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14
Place beef, chicken, and pork in separate piles.
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15
Fill a ramekin or fingerbowl with peanut sauce and place alongside of plate.
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16
Finally, place teaspoon of chili paste on the plte where it can be accessed so you increase the spicyness of of the wraps.
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17
Use the butterlettuce leaves like a taco shell; just fill, dip and eat!
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18
Enjoy!
