Hoisin Pork and Boston Lettuce Wraps

Photo: Oxmoor House

Tender strips of pork, coated with a lime-infused hoisin sauce, are nestled in the delicate folds of soft, buttery Boston lettuce leaves and topped with a crunchy coleslaw. Three wraps are perfect for a light summer meal; individual wraps make excellent appetizers.

Prep: 11 minutes; Cook: 4 minutes

Yield: 4 servings (serving size: 3 lettuce leaves, 6 slices pork, about 2 tablespoons hoisin-lime sauce, and about 3/4 cup coleslaw)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 41%
  • Fat: 12g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.6g
  • Protein: 22.2g
  • Carbohydrate: 14.9g
  • Fiber: 2.6g
  • Cholesterol: 49mg
  • Iron: 1.4mg
  • Sodium: 389mg
  • Calcium: 57mg


  • 1/3 cup hoisin sauce
  • 1 tablespoon plus 1 teaspoon lime juice
  • 1 tablespoon plus 1 teaspoon water
  • 3 cups packaged cabbage-and-carrot coleslaw
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup unsalted peanuts
  • Cooking spray
  • 3 (4-ounce) boneless center-cut loin pork chops, cut into 24 thin strips
  • 12 Boston lettuce leaves


  1. 1. Combine first 3 ingredients in a small bowl; set aside.
  2. 2. Combine coleslaw, cilantro, and peanuts; set aside.
  3. 3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; sauté 4 minutes or until lightly browned. Remove from pan.
  4. 4. Arrange 3 lettuce leaves on each of 4 plates. Top each lettuce leaf with 2 slices pork, hoisin-lime sauce, and coleslaw.
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