Thai Pork Lettuce Wraps
Posted by Solitary Dancer on September 16, 2008
THAI PORK LETTUCE WRAPS
INGREDIENTS:
1 pound ground pork or turkey
1 small onion, sliced thin, 2 1/2 ounces
2 tablespoons fresh ginger, grated
1 clove garlic, minced
2 cups coleslaw mix with carrots, about 4 ounces
1 teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon granular Splenda or equivalent liquid Splenda
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
8 romaine lettuce leaves, for wraps, 5 ounces total
Fresh cilantro, for garnish, optional
DIRECTIONS:
Brown the pork and onions in a large skillet or wok; drain the fat.
Add the ginger, garlic and slaw mix; stir-fry 2 minutes or until the vegetables have wilted.
Meanwhile, combine the next 6 ingredients in a small bowl then add to the skillet.
Cook and stir constantly 1 minute.
Add cilantro, if desired. Spoon the meat mixture into lettuce leaves and roll up to eat.
Makes 4 servings
Can be frozen without the lettuce
Per Serving: 276 Calories; 18g Fat; 22g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This recipe came from Linda’s Low Carb Recipes. Here are her notes. She has modified this from a Tyson recipe.
I found this recipe on the Tyson website. I didn’t have to change much to make it low carb. I used Splenda instead of honey and romaine lettuce instead of flour tortillas for the wraps
