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

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Ingredients

Directions

  • 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.

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  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • Remove meat from slow cooker. Using two forks, shred meat and transfer to a bowl. Cover to keep warm.

  • 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.

  • 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

168 calories; 4 g total fat; 67 mg cholesterol; 401 mg sodium. 5 g carbohydrates; 25 g protein;

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