Thai Lettuce Wraps with Cilantro

lettuce wraps
http://pgoarelish2.files.wordpress.com/2011/05/thai_lettuce_wrap_web.jpg?w=124
  • Yield: 6 servings

Ingredients

1pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/2cup finely chopped fresh mint leaves
1/3cup finely chopped fresh cilantro
1/2 red onion, finely chopped
1teaspoon crushed red pepper
3tablespoons fresh lime juice
2tablespoons Asian fish sauce
1head cabbage or romaine lettuce, leaves separated
Lime wedges (optional)

Instructions

  1. Sauté beef in a large skillet over medium-high heat 5 to 10 minutes or until meat crumbles and is no longer pink; drain.
  2. Add mint, cilantro and next 4 ingredients to beef and stir until heated.
  3. Spoon mixture in center of cabbage or lettuce leaves, and roll up.
  4. Serve with additional lime wedges, if desired.

Cooking Tip: If you decide to use cabbage leaves, blanching will make the leaves retain texture and color. To blanch, simply add cleaned leaves to boiling water. Let soak for less than 1 minute. Remove leaves and place directly in an ice water bath for 1 minute. Place on paper towels to allow for drainage and use when ready.

Recipe courtesy of Laura’s Lean Beef.

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