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.