Asian Lettuce Wraps

Photo by Jamie Jo McGraw

Everyone knows the boring, regular, low carb dinner options.  Tonight I didn't want chicken.  I didn't want cauliflower.  I didn't want beef.  I wanted something unique and cravable; something that had international influences.  Asian Lettuce Wraps were calling my name!  I adapted this recipe from the book, 1001 Low-Carb Recipes, from Dana Carpenter.  I swear it's not as complicated as it looks, its just a matter of having all the ingredients! I was super impressed with the results and have found encouragement at the start of my low-carb weight loss journey.

Meat mix:
1 lb ground turkey
1 can (8 oz) water chestnuts, drained
1 cup sliced mushrooms
5 green onions, cut into three pieces each, discard white parts
3 TB soy sauce
2 TB splenda or stevia
1/2 teaspoon blackstrap molasses
1 1/12 teaspoons minced garlic or garlic powder
1 1/2 teaspoons rice vinegar
3 TB olive oil
One head lettuce (I used iceberg)  cut on the sides to create little cups

Dipping sauce:
1/4 cup splenda or stevia
1/4 cup water
2 TB soy sauce
2 TB rice vinegar
2 TB ketchup (sugar-free if you have it)
1 TB lemon juice
1/4 teaspoon sesame oil
2 teaspoons dry mustard
2-3 teaspoons chili garlic paste (depending on heat preference)

DIRECTIONS:

Meat-

1) Dump the water chestnuts, onions, and mushrooms in a food processor.  (I have the Ninja mini blender/chopper that my brother and his fiance generously gifted me this past b-day, and it's AWESOME!) Pulse until it is a medium consistency. You could always just finely chop everything if you prefer.

2)  In a seperate bowl, combine soy sauce, splenda, molasses, garlic, and vinegar.

3)  Heat the olive oil over medium-high heat.  Add turkey.  Cook until it looks half-way done.  Add the veggie mixture and stir fry for a few minutes until turkey is cooked through.

4) In the meantime prepare the sauce.  Combine all dipping sauce ingredients.  You can use a blender (I used my Ninja) or just whisk it all together.  Set aside until ready to serve meal.

5)  Pour soy sauce mixture from earlier into the skillet.  Let cook a minute longer until everything comes together.

To serve, I put the meat into a large bowl, the lettuce leaves on a plate, and the sauce in a small bowl.  Then I served it family style, with everyone preparing their own as they go. Spoon some of the meat mixture into a lettuce leaf, roll up lettuce around meat, and dunk into dipping sauce.  Eat in one bite.  This is VERY important.  In Asia they will scoff at you if you try to take a bite of your Lettuce Wrap...no matter how big it is, ONE BITE!!  Enjoy