bangkok lettuce wraps

★★★★★ 1 Review
JoyceNewmansKitchen avatar
By Joyce Newman
from Pollock Pines, CA

I was looking for a sauce that was low in carbs and sodium. Most Asian sauces are high in both. But I found one that was really good and lighter than most! Lettuce wraps are usually served as an appetizer, but if you're eating light, it makes an excellent meal on it's own. And it's a quick & easy recipe!

serves 3-4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For bangkok lettuce wraps

  • 1 lb
    lean ground pork (may substitute with ground chicken or turkey)
  • 1 c
    fresh mushrooms, chopped
  • 1 can
    water chestnuts, chopped
  • 1 c
    fresh pineapple, chopped (may substitute with canned pineapple)
  • 1/2 c
    tsang bangkok peanut sauce (you can use more if not concerned with carbs, also add extra individually at table) this sauce can be bought in a bottle in the hispanic/asian isle at most grocery stores.
  • 1 c
    fresh bean sprouts
  • 1/3 c
    roasted peanuts, lightly salted
  • 2 pinch
    salt & pepper to taste
  • 2 Tbsp
    olive oil
  • 1
    iceberg lettuce head or butter lettuce head

How To Make bangkok lettuce wraps

  • 1
    In a large stir fry pan or skillet, add olive oil to coat. Start browning ground meat, then add chopped mushrooms and continue cooking for approximately 5-10 minutes. While meat is cooking, rinse the lettuce, separate into cups & pat dry if needed. Drain the liquid from meat mixture. Add salt & pepper to taste. (Optional)
  • 2
    Add pineapple, water chestnuts, Bangkok peanut sauce, then stir and mix well. Add bean sprouts and peanuts and continue cooking for about 3-5 minutes.
  • 3
    Remove from pan and serve in a bowl with lettuce cups on the side. Make it fun, everyone can make their own wrap! Fun for kids too! Wrap several tablespoons of meat in each lettuce cup, add 1 tbsp of peanut sauce and wrap like a burrito.