Thai Lettuce Wraps

Thai Lettuce Wraps Recipe
Photo: Oxmoor House
An increase in immigration from Southeast Asia over the past 20 years has made dishes like this more popular, especially in urban centers. The ingredients for this dish can be easily purchased at your local market. Lean pork, low-sodium soy sauce, and plenty of fresh vegetables make these a great low-carb, low-calorie snack at any time of the day.


Serves 8 (serving size: 1 wrap)

Recipe from

Oxmoor House

Recipe Time

Hands-On: 42 Minutes

Nutritional Information

Calories 85
Fat 5.2 g
Satfat 1.4 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 6.7 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 148 mg
Calcium 17 mg


4 teaspoons fresh lime juice
2 teaspoons dark sesame oil
2 teaspoons lower-sodium soy sauce
1 teaspoon sambal oelek (ground fresh chile paste)
1 teaspoon fish sauce
1/2 teaspoon canola oil
1/2 pound 80% lean ground pork
1 tablespoon grated peeled fresh ginger
1 cucumber, halved lengthwise, seeded, and grated (1 cup)
1 carrot, grated (1 cup)
1/4 cup cilantro leaves
1/4 cup chopped fresh mint
3 tablespoons thinly sliced green onions
2 tablespoons chopped dry-roasted peanuts
Remaining Ingredient:
8 Boston lettuce leaves


1. To prepare dressing, combine all dressing ingredients in a small bowl; stir well.

2. To prepare filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork and ginger; cook 6 to 8 minutes or until pork is browned, stirring to crumble. Drain well; return to pan. Stir in 4 teaspoons dressing.

3. Spoon 2 tablespoons pork mixture, 2 tablespoons cucumber, 2 tablespoons carrot, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons mint, about 1 teaspoon onions, and about 3/4 teaspoon peanuts into each lettuce leaf; drizzle each with 1/2 teaspoon dressing.

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note