Probably the very first experience we ever had with wrapping something in lettuce was the Chicken Lettuce Wraps from P.F. Changs. I remember being there for a friends birthday and she ordered this for the table. That experience blew my mind at how something could be so fresh and so good (OK the only fresh part was the lettuce) and it was a fun experience to boot! This week I made my own version: Asian Pork Lettuce Wraps. Just as delicious as the original, but keeping it on our low-carb plan. Mr. T couldn’t keep his tiny arms away from it! 

We wrap stuff in lettuce all the time – burgers, chicken salad, tacos, but something about going back to that initial experience was drawing me in. We also are trying to do less dairy for the next few weeks – I know what you’re thinking…”but the cheese”!! We’re just limiting it, not going whole hog or anything.

Speaking of that delicious porky animal – we thought that ground pork would be perfect for this dish, like a cross between a dumpling and those iconic Lettuce Wraps. With that we threw in some wild mushrooms and onions, then your usual staples like garlic and ginger and tied it all together with crisp bean sprouts an delicious Asian sauce and fresh herbs. We hope you enjoy!

Asian Pork Lettuce Wraps

½ lb ground pork
3 oz stir-fry mushroom melody, chopped
¼ onion, chopped
2 cloves of garlic, minced
1 inch ginger, minced
1 small red jalapeno (or half a green), minced
¼ c. peanuts, chopped
3 Tbsp. Tamari
2 Tbsp. Sambal (garlic chili paste)
1 tsp sesame oil
2 Tbsp oyster sauce
2 tsp fish sauce
1 c. bean sprouts
1 Tbsp cilantro
1 Tbsp fresh mint
1 stalk green onion
1 Tbsp grape seed or olive oil
1 head of green leaf lettuce (or favorite wrap)
optional: sesame seeds, Sriracha

In a hot skillet add the grape seed oil and start browning the pork, using a spatula to break down into small pieces. While this is happening, mix your sauces (tamari, sambal, sesame oil, oyster and fish sauce) Once the pork is mostly cooked, add in onion and mushrooms and cook to soften. Once the mushrooms and onions start to brown add in the garlic, ginger, jalapeno and peanuts for a few minutes to toast. Add in your sauce, bean sprouts and half the cilantro, mint and green onion. Turn off the heat and top on your lettuce leaves adding in the rest of the herbs. Sprinkle on sesame seeds and sriracha sauce.

Serves: 2

Estimated Nutrition Stats: Calories – 487 | Carbs 10g | Net carbs – 9g | Fat 34g | Protein 35g | Fiber 1g.

[sgmb id=”1″]