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Asian Lettuce Wraps

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Asian Lettuce Wraps

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  • Makes: 12 servings
  • Prep 20 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4-5 hours (high)
  • Cook 5 mins

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Sweet hoisin and rice vinegar flavor beef chuck pot roast in these low-carb wraps.

Ingredients

  • 1 3 - pound boneless beef chuck pot roast
  • 1 1/2 cups diced jicama or chopped celery
  • 1/2 cup chopped green onions
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon finely chopped fresh ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili oil
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 24 Bibb or Boston lettuce leaves

Directions

  1. Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl, combine jicama, green onion, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.
  2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.
  4. For sauce: Skim fat off cooking liquid; discard. Transfer cooking liquid (and any vegetables) to a small saucepan. In a small bowl, combine cornstarch and the water; add to cooking liquid. Cook and stir over medium-high heat until slightly thickened and bubbly; cook and stir 2 minutes more. Add sauce to shredded meat; toss to coat.
  5. To serve, spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold lettuce around filling; secure with a toothpick, if you like.

Nutrition Facts

(Asian Lettuce Wraps)

Servings Per Recipe 12, Thiamin (mg) 0, vit. C (mg) 5, Niacin (mg) 4, Riboflavin (mg) 0, vit. A (IU) 534, pro. (g) 25, Folate (µg) 20, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 401, Cobalamin (Vit. B12) (µg) 3, sat. fat (g) 1, chol. (mg) 67, Fat, total (g) 4, cal. (kcal) 168, calcium (mg) 20, iron (mg) 3, sugar (g) 1, Potassium (mg) 472, Carb Choice () 0, fiber (g) 0, Polyunsaturated fat (g) 0, Monosaturated fat (g) 2, Vegetables () 1, Lean Meat () 3, carb. (g) 5

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