THAI PORK LETTUCE WRAPS
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

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. I liked this a lot even though I'm not a huge fan of ginger. The flavor grew on me the more I ate it. I really like the combination of the warm pork mixture and the cool, crisp lettuce. Since I only used 1/4 of the bag of coleslaw mix in this recipe, I came up with a way to use up the rest of the bag by making Spicy Asian Cabbage.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES