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Thai Pork Lettuce Wraps

Posted by Solitary Dancer on September 16, 2008



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


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


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