** Disclaimer: This is more an "idea" than it is an actual recipe. I saw things like it around and decided to tweak it for my family. I am posting my recipe as I have it in black with other ideas and suggestions next to it in
red.
Warm Asian Lettuce Wraps (serves approximately 3-4 folks)
One pound (more or less) of lean pork loin, visible fat removed and diced up for stir-frying
(or chicken breast or white fish or firm tofu)
2-3 large red bell peppers, julienned
(or any other colored bell pepper)
1-2 large sweet onion, thinly sliced
2 large heads of soft lettuce (I use Butter or Bibb)
Paul Newman's Lowfat Sesame Ginger salad dressing
EVOO or PAM-type spray for sauteeing.
Stir-fry meat in EVOO or spray until cooked through. Remove and keep warm. Sautee onions and peppers until caramelized and slightly browned.
Core, separate, rinse, and dry lettuce leaves, taking care to leave them uncracked and in their "cup" shape.
Serve meat, veggies, and dressing separately and allow people to "build" their own wraps in the lettuce leaf "cups" (like making a fajita or taco). This will allow people to customize with their own quantities of veggies, meat, and dressing.
Or toss meat, onions, and peppers together with a few tablespoons of the dressing and serve in one bowl if that would be faster or easier for your family!
This can be served cold, warm, or room temp.
We prefer warm meat and veggies with cold lettuce leaves. I find that we each tend to eat about 4 wraps (depending on how much we fill them and how large the lettuce leaves are). Iceberg does NOT work well for this, as it tends to crack and break as you try to wrap it around the meat and veggies.
You can prep everything and then just cook when ready for dinner. Or cook ahead and reheat the meat and veggies. I use pork because of DS's chicken allergy and DD's fish aversion. I haven't tried it with beef, but I think it might also be good.
I usually add more of the veggies, as I like that and tend to eat more of it than the meat. I've also used a bit of raw shredded carrot in it in the past for myself, but the kids didn't care for the carrot addition.
The Points/calories on this are VERY dependent upon what kind of meat you use, how much you eat and how much dressing you use.... but it should be easy to figure out on a case-by-case basis.
Happy eating!.........................P
ETA: Just popped over to the BL recipe thread to post this and found a very similar cold recipe posted there by mizzoutiger76. Don't want to step on any toes, so you might want to check out her recipe too!