PORK LETTUCE WRAPS RECIPES RECIPES

Name: Asian Lettuce Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 tablespoon canola oil; 1 pound lean ground turkey; 1 jalapeno pepper, seeded and minced; 2 green onions, thinly sliced; 2 garlic cloves, minced; 2 tablespoons minced fresh basil; 2 tablespoons lime juice; 2 tablespoons reduced-sodium soy sauce; 1 to 2 tablespoons chili garlic sauce; 1 tablespoon sugar or sugar substitute blend equivalent to 1 tablespoon sugar; 12 Bibb or Boston lettuce leaves; 1 medium cucumber, julienned; 1 medium carrot, julienned; 2 cups bean sprouts

ASIAN LETTUCE WRAPS RECIPE: HOW TO MAKE IT

Asian Lettuce Wraps Recipe: How to Make It image

This recipe is as tasty as the lettuce wraps found in national restaurants, but it's healthier! — Linda Rowley, Richardson, Texas

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1 pound lean ground turkey
1 jalapeno pepper, seeded and minced
2 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 to 2 tablespoons chili garlic sauce
1 tablespoon sugar or sugar substitute blend equivalent to 1 tablespoon sugar
12 Bibb or Boston lettuce leaves
1 medium cucumber, julienned
1 medium carrot, julienned
2 cups bean sprouts

Steps:

In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

Nutrition Facts : Calories 259 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 503mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

LETTUCE WRAPS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Lettuce Wraps Recipe | Food Network Kitchen | Food Network image

These super colorful Asian-inspired wraps are the perfect appetizers for a crowd.

Provided by Food Network Kitchen

Categories appetizer

Total Time 45 minutes

Cook Time 30 minutes

Yield 15 wraps

Number Of Ingredients 14

Ingredients

3 tablespoons lime juice (from about 4 limes)
1 tablespoon fish sauce
1 tablespoon plus 1 teaspoon soy sauce
2 teaspoons light brown sugar
1/3 cup fresh cilantro leaves, roughly chopped, plus more for serving
3 scallions, thinly sliced
1 small red jalapeno or Fresno chile, thinly sliced
1/2 cup low-sodium chicken broth
1 pound ground pork or chicken
1 tablespoon grated ginger
2 cloves garlic, minced
1 large head Bibb or romaine lettuce, separated into 15 large leaves
Chopped roasted salted peanuts, for serving
Shredded carrots, for serving

Steps:

Whisk the lime juice, fish sauce, 1 tablespoon of the soy sauce and brown sugar in a large bowl until the sugar dissolves. Add the cilantro, scallions and chiles; set aside.
Heat the chicken stock in a large skillet over medium heat until steaming but just below a simmer. Add the pork and the remaining teaspoon soy sauce, and cook, breaking into pieces with a spoon (not too small), until the meat is just cooked through and no longer pink, about 6 minutes. Add the ginger and garlic, and remove from the heat. Combine the chicken mixture with the lime mixture until well coated. Let sit for at least 15 minutes while the flavors combine.
To assemble, put 1 to 2 tablespoons of the chicken filling in the center of each lettuce leaf. Top with chopped peanuts, shredded carrots and chopped cilantro. Strain the remaining liquid from the filling, and serve on the side.

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ASIAN LETTUCE WRAPS RECIPE: HOW TO MAKE IT

This recipe is as tasty as the lettuce wraps found in national restaurants, but it's healthier! — Linda Rowley, Richardson, Texas
From tasteofhome.com
Reviews 2
Total Time 25 minutes
Category Dinner
Calories 259 calories per serving

In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

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Calories 353 calories per serving

1. First, make the marinade. Peel and chop the onions and garlic.
2. Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
3. Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
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15. Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
16. Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
17. Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
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19. Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
20. Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.

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