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Asian Lettuce Wraps with Beef
Source: dLife

Asian lettuce wraps made with beef chuck pot roast and onions.

Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 196.2
Total Carbs 5.4 g
Dietary Fiber 1.1 g
Sugars 1.7 g
Total Fat 5.7 g
Saturated Fat 2.0 g
Unsaturated Fat 0.3 g
Potassium 544.7 mg
Protein 29.3 g
Sodium 412.5 mg
Dietary Exchanges
, 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  Beef, chuck arm pot roast, lean, raw, 1/8" trim
1 1/2 cup  Jicama, fresh, chopped
0 1/2 cup  fresh chopped green onion
0 1/4 cup  rice vinegar
0 1/4 cup  low sodium soy sauce
2 tbsp  hoisin sauce
1 tbsp  fresh ginger root
0 1/2 tsp  salt
0 1/2 tsp  hot chili oil
0 1/4 tsp  black pepper
2 tbsp  cornstarch
2 tbsp  cold water
24 each  Boston lettuce leaves
  1. Remove fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Place meat in cooker.
  2. Combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil, and pepper in medium bowl. Pour over meat in cooker.
  3. Cover and cook on low heating setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
  4. If using low heat setting, turn to high heat setting.
  5. In a small bowl combine cornstarch and water. Stir cornstarch mixture into liquid around the meat. Cover and cook for 15 minutes or more until thickened.
  6. Remove meat from cooker. With two forks, pull meat apart into shreds.
  7. Return meat to cooker.
  8. Spoon meat mixture onto lettuce leaves. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides, roll up from bottom.

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