Lettuce wraps are a great twist on traditional tacos or sandwich wraps. As you get started on this month’s challenge, Hy-Vee Dietitian Anna Schroeder has a great recipe that goes great for lunch or dinner.
Asian Beef Lettuce Wraps
1 lb. 93 percent lean ground beef
1 tsp. olive oil
1 cup chopped onion
4 cloves garlic, minced
½ cup water chestnuts chopped
¼ cup hoisin sauce, plus additional serving
¼ cup Asian peanut sauce
12 large Boston lettuce leaves, about 2 heads
½ cup shredded carrot
½ cup chopped unsalted nuts
4 green onions, chopped
- In a large, nonstick skillet, cook beef over medium heat until browned, using a wooden spoon to break beef into small pieces. Drain. Transfer beef to a paper-towel lined platter; set aside.
- In the same skillet, heat oil over medium heat. Cook onion and garlic for 3 minutes or until softened. Add browned beef, water chestnuts, hoisin sauce and peanut sauce. Cook until heated through.
- To serve, divide beef filling among lettuce leaves. Top with shredded carrots, peanuts and green onion. If desired, serve with additional hoisin sauce.
Nutrition Facts per serving:
|Calories: 470||Protein: 40g|
|Carbohydrate: 27g||Saturated Fat: 6g|
|Cholesterol: 100mg||Sodium: 660mg|
|Dietary Fiber: 5g||Sugars: 12g|
|Fat: 24g||Trans fats: 0g|