Thai Pork Lettuce Wraps
I personally don't see the problem with wrapping my food in lettuce. It's just a "healthy" front for the "hellthy" goodness inside. Thanks to HomeChef.com and Julia Goolia for choosing this recipe, we were able to make this at home for you and give a service and food review as well. If you live in the city, or frequently go out to eat, Home Chef is a pleasurable and convenient substitute, saving you time and money on those nights that you don't want to go shopping.
Thai Lettuce Wraps
625 Calories Per Serving
Makes 2 Servings
Prep: 10 Minutes
Grill @ 350°F: 15 Minutes
Serving Size 1 Serving
Total Fat 17g
Total Carbs 35g
Dietary Fiber -g
- Thoroughly rinse produce and pat dry. Peel the leaves off Boston lettuce to create lettuce “cups”. Slight browning on the outer leaves is normal and edible, but you may trim outer leaves if desired. Slice green onions on a bias (45 degree angle) and separate white ends from dark green pieces for use in two different steps. Stem cilantro. Drain and coarsely chop water chestnuts.
- Heat a medium pan with 2 tsp. olive oil over medium-high heat. Add ground pork and cook for 8-10 minutes, breaking the meat up with a spoon as it cooks. Use a wire mesh strainer to drain excess fat and return cooked pork to pan.
- Return pan to medium-high heat and add hoisin sauce, Sriracha (to taste), water chestnuts, white ends of green onions (reserving dark green pieces for garnish), and ginger. Sauté for 3-4 minutes. Season with a pinch of salt and pepper and reserve.
- Compose the Wrap Place a lettuce cup on work surface. Fill with a few spoonfuls of pork mixture. Top with slaw mix. Repeat steps for each lettuce cup.
- Plate the Dish Arrange 3-4 assembled lettuce wraps on a plate. Place Asian sesame dressing and reserved green onions in a cup next to lettuce wraps. Garnish with cilantro leaves.
Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline and in no way represent any actual facts.