1、Asian Lettuce Wraps

2、Asian Chicken Lettuce Wraps

Makes: 6servings

Serving Size: 2 small lettuce wraps

Carb Grams Per Serving: 13

Ingredients

• Nonstick cooking spray
• 2pounds uncooked ground chicken breast
• 3 green onions
• 18 - ounce canwater chestnuts, drained and chopped
• 1cup shredded carrots (2 medium)
• 1cup frozen sweet soybeans (edamame)
• 4teaspoons reduced-sodium soy sauce
• 1tablespoon Chinese-style hot mustard
• 2teaspoons reduced-sodium teriyaki sauce
• 1teaspoon rice vinegar
• 1/2 teaspoon black pepper
• 114 1/2- ounce canreduced-sodium chicken broth
• 2tablespoons hoisin sauce
• 12 leavesbutterhead (Bibb or Boston) lettuce or iceberg lettuce
• Asian chili sauce (optional)
• Sesame seeds (optional)

Method

1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.
2. In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.
3. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
4. Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce, and sesame seeds.

3、Asian Lettuce Wraps

Makes: 12servings

Serving Size: 2 wraps

Carb Grams Per Serving: 5

Ingredients

• 13 - 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
• 2tablespoons hoisin sauce
• 1tablespoon finely chopped fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon chili oil
• 1/4 teaspoon black pepper
• 2tablespoons cornstarch
• 2tablespoons cold water
• 24 Bibb or Boston lettuce leaves

Method

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 onions, 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. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the water. Stir cornstarch mixture into liquid around the meat. Cover; cook about 15 minutes more or until thickened.
4. Remove meat from cooker. Using two forks, shred meat. Return meat to cooker. Spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; roll up from bottom.

4、Asian Lettuce Wraps

Servings:4 Prep10 mins Cook8 hrs 30 mins

Ingredients

• 1 head Boston Lettuce
• 2 teaspoons vegetable oil
• 2 cloves garlic, chopped
• 2 teaspoons minced ginger
• 2 1/2 cups frozen Bell Pepper blend (such as Birds Eye pepper Stir Fry)
• 1 pound extra-lean Beef
• 1/4 cup stir-fry sauce

Method

1. Remove 12 small bowl-shaped leaves from head of lettuce; rinse and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Cook garlic and ginger for 30 seconds. Stir in peppers and cook for 2 minutes. Add beef and cook for 5 minutes. Drain off any accumulated fat in the pan.
3. Stir in stir-fry sauce and cook for 1 minute or until thickened. Spoon about 1/4 cup beef mixture into each lettuce cup and serve.