Low Carb Low Fat Asian Lettuce Wraps with Dipping Sauce

Name: Low Carb Low Fat Asian Lettuce Wraps with Dipping Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 for main dish, 4 for appetizer
Cuisine: Asian
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 small can(s) water chestnuts; 1 c mushrooms; 4 green onions/scallions; 1 head of ice burg lettuce; 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)

By Jennifer Van Dyke
@JVD

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 cook book. If you aren't doing low carb, you can use real sugar. Enjoy!

Blue Ribbon Recipe

These wraps are so good! I usually order these at my favorite Chinese restaurant, and this recipe is so close to theirs that I about did a dance when I tried them. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

24 Comments

Serves:

2 for main dish, 4 for appetizer

Prep:

10 Min

Cook:

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 small can(s)

water chestnuts
1 c

mushrooms
4

green onions/scallions
1

head of ice burg lettuce
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 Low Carb Low Fat Asian Lettuce Wraps with Dipping Sauce

Step-by-Step

Whisk together the first 5 ingredients and set aside. Finely chop the water chestnuts, mushrooms and scallions, combine and set aside.
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.
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.
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.
Remove the outer leaves of the ice burg lettuce then make 2 cuts, one to each side, leaving the center section (use for a salad later) You will use these as "wraps."
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.