Asian Lettuce Wraps
Asian Lettuce Wraps
These lettuce wraps are light, low-protein, and loaded with flavor—and they only take about 30 minutes to make! Be sure to add this recipe to your family’s menu.
Serving size: 1 wrap
-
PROTEIN per serving: 0.72 g*
CALORIES per serving: 149
Total FAT per serving: 9 g
Total CARBS per serving: 17 g
Number of servings: 24
Time to prepare: 30 minutes
*Protein amount may differ depending on the brands that are used.
Ingredients
-
1 cup canola oil
-
4 whole onions, diced
-
2 tbsp garlic, minced
-
One 6-oz can yellow jackfruit, in water or syrup
-
2 tbsp ground ginger
-
2 tbsp ground cinnamon
-
2 tbsp garlic powder
-
1/2 tsp cayenne pepper
-
1/2 cup brown sugar
-
2 cups Asian barbeque sauce
-
6 ribs celery, diced
-
24 Boston lettuce leaves
-
1/2 cup water
-
1 bunch cilantro, chopped
Instructions
-
Heat the canola oil in a large nonstick skillet over medium heat. Add the onions, celery, and garlic and sauté until tender, about 5 to 7 minutes.
-
Drain the jackfruit in a strainer.
-
Mix the ground ginger, cinnamon, garlic powder, cayenne pepper, and brown sugar in a medium bowl. Add the jackfruit and toss to coat.
-
Add the seasoned jackfruit to the skillet. Sauté for 5 minutes.
-
In a small bowl, whisk the barbeque sauce and water together. Pour into the skillet. Cover and simmer for 20 to 25 minutes or until jackfruit is tender.
-
Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for another 5 to 10 minutes or until the barbeque sauce has reduced.
-
Divide the jackfruit evenly among the lettuce leaves and sprinkle with chopped cilantro.