Low Carb Low Fat Asian Lettuce Wraps With Dipping Sauce

★★★★★ 4 Reviews
JVD avatar
By Jennifer Van Dyke
from Hillsboro, OR

Make sure to taste as you go along and adjust the flavors to your liking. This recipe is just like one I found in a low-carb cookbook. If you aren't doing low carb, you can use real sugar. Enjoy!

Blue Ribbon Recipe

These healthy wraps are so good! The meat and vegetable mixture is full of delicious Asian flavors. Tangy and sweet with a hint of nuttiness, the dipping sauce it a super tasty complement to the ground turkey.

— The Test Kitchen @kitchencrew
serves 2 for main dish, 4 for appetizer
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients

  • 4 Tbsp
    soy sauce, low sodium
  • 2 tsp
    molasses
  • 2 Tbsp
    rice vinegar
  • 3 clove
    garlic, crushed
  • 2 tsp
    Splenda or other artificial sweetener
  • 1 lb
    ground turkey or chicken
  • 2 tsp
    vegetable oil
  • 1 can
    water chestnuts (8 oz)
  • 1 c
    mushrooms
  • 4
    green onions/scallions
  • 1
    head of iceberg or Romaine lettuce
  • DIPPING SAUCE
  • 1/4 c
    soy sauce, low sodium
  • 2 Tbsp
    ketchup (no sugar)
  • 2 Tbsp
    rice vinegar
  • 1/2 tsp
    Splenda or other artificial sweetener
  • 1-2 Tbsp
    lemon or lime juice
  • *1 tsp
    Sriracha or other hot chili sauce or paste *if desired
  • 1 tsp
    sesame oil (preferable toasted)
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How To Make

  • 1
    Whisk together the first 5 ingredients and set aside. Finely chop the water chestnuts, mushrooms, and scallions; combine and set aside.
  • 2
    Heat pan to med-hot, add the vegetable oil, and put ground meat in pan breaking it up as it cooks. If you have a non-stick pan, you won't need oil. Cook until 1/2 of the pink is gone, about 5 minutes. Now add the vegetables and continue cooking for 3-5 more minutes until meat is done.
  • 3
    Add the soy sauce mixture to the pan and continue stirring and simmering for about 5 minutes. Taste the mixture and adjust to your liking. You may want to add more of the sauce ingredients. Scrape the pan to get all the bits up off of the bottom.
  • 4
    While meat is simmering, combine the final 7 ingredients to make a dipping sauce. Whisk together and taste, then adjust to your liking. The sauce should be sweet and tangy and spicy if you like.
  • 5
    Remove the outer leaves of the iceberg lettuce then make 2 cuts, one to each side, leaving the center section (use for a salad later). If using Romaine, trim the bottoms off and rinse. You will use these as "wraps."
  • 6
    Serve the meat and lettuce separately. Put spoonfuls of meat in the center of a lettuce leaf, spoon some sauce on, and roll up to eat.
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