Serving Size
2 wraps
Servings
4
Prep Time
10 minutes
Cook Time
8 minutes
Nutrition Information
| Calories | 247 |
| Fat | 12 g |
| Saturated fat | 2 g |
| Cholesterol | 61 mg |
| Sodium | 289 mg |
| Carbs | 9 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Protein | 26 g |
Health Benefit
These high-protein, low-carb lettuce wraps make for a quick and healthy Asian-inspired dinner
Hoisin sauce is a key ingredient of southern Chinese cuisine, but commercial sauces typically have a lot of sugar and other additives. It takes next to no time to make a homemade batch, so if you’re really short on time, use a pre-shredded coleslaw mix and pre-ground protein (but see Tip first).
Ingredients
1 lb, cut and trimmed
1 Tbsp
2 Tbsp
2 tsp
1 and 1/2 tsp
1 and 1/2 tsp
1 tsp
1/2 tsp
1/2 tsp (yellow or white)
1/2 tsp
Pinch of
1 cup
16 large
Directions
- Pulse the pork in a food processor until ground.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork and cook until nearly cooked through, about 5 minutes.
- In a small bowl, combine the peanut butter, aminos, honey, rice vinegar, sesame oil, garlic, miso, chili powder, and pepper. Add to skillet. Stir to combine, cover, and lower the heat to medium. Cook 3 minutes more, stirring once.
- Meanwhile, combine the cabbage, carrot, and scallions in a small bowl.
- Overlap 2 lettuce leaves to make 1 larger leaf. Spread 1/4 cup of the pork filling along the bottom edge, then top with 1/4 cup of the carrot mixture. Roll it up like you would a burrito, using a toothpick to secure, if necessary. Repeat with remaining ingredients, making 8 wraps total.
Tip: This recipe uses pork tenderloin rather than ground pork to keep the fat in check, but it’s just as delicious with ground chicken, turkey, or even bison. The use of liquid aminos keeps this dish gluten-free, but if gluten isn’t a concern for you, feel free to substitute soy sauce or tamari.
Jennifer Kushnier
