 |
| | | |  | | | Cook’s Tip: Three-fourths cup crushed baked tortilla chips may be substituted for sliced water chestnuts.
| |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
|
 |
|
Crispy Beef Lettuce Wraps with Wowee Sauce
25 to 30 minutes
|
|
|
|
|
Ingredients: |
| 1 |
|
pound ground beef |
| 1/3 |
|
cup sliced green onions |
| 2 |
|
tablespoons reduced sodium or regular soy sauce |
|
|
Pepper |
| 8 |
|
large lettuce leaves (such as Bibb, leaf or iceberg) |
| 3/4 |
|
cup sliced water chestnuts |
| 3/4 |
|
cup shredded carrots |
| |
Wowee Sauce: |
|
|
|
| 1 |
|
can (8 ounces) crushed pineapple in juice, drained |
| 1/3 |
|
cup orange marmalade |
| 2 |
|
tablespoons reduced sodium or regular soy sauce |
|
|
|
Instructions: |
| 1. |
|
Combine Wowee Sauce ingredients in small bowl. Set aside. |
| 2. |
|
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings, if necessary. Add green onions and soy sauce; season with pepper, as desired. Cook and stir for 1 minute. |
| 3. |
|
Evenly spoon beef mixture onto each lettuce leaf. Top with equal amounts of water chestnuts and carrots. Spoon some Wowee Sauce over top. Wrap lettuce around filling. Serve with remaining Wowee Sauce. |
|
| Makes 4 servings. |
|
| | | | | Nutrition information per serving, using 95% lean ground beef: 389 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 114 mg cholesterol; 750 mg sodium; 35 g carbohydrate; 3.8 g fiber; 40 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3.4 mcg vitamin B12; 5.0 mg iron; 27.6 mcg selenium; 9.2 mg zinc. |
|
|
