Tuesday, February 9, 2010

Thai Wraps

Prep: 25 mins
Cook: 10 mins
Serves: 6

  • 1 lb. romaine or green-leaf lettuce, or fresh spinach, separated into individual leaves
  • 1 Tbsp. olive oil
  • 2 carrots, shredded
  • 1 onion, chopped
  • 1 rib celery, thinly sliced
  • 1/2 cup minced fresh cucumber or tomato
  • 4 cups cooked lean ground beef
  • 1/4 cup fish sauce or soy sauce
  • 1 to 2 cup leftover cooked rice, optional
  • Salt and pepper
1.) Wash greens, shaking off water. Set aside in a colander. (Cut heavy stems from spinach.)

2.) Warm oil in a large skillet over medium heat. Add vegetables and saute until soft, 5 to 7 minutes.

3.) Add beef and fish sauce. Add rice, if desired. Season with salt and pepper. Cook over medium heat for a few more minutes, stirring, until ingredients are well mixed.

4.) Wrap lettuce or spinach leaves around several tablespoons of meat mixture and serve.

Per serving: 109 Cal., 7g Fat (3g Sat.), 57mg Chol., 4g Fiber, 21g Pro., 9g Carb., 669mg Sod.

Recipe via All You Magazine

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