Pork Lettuce Wraps with Thai Sweet Chili Sauce
Recipe type: Weight Watchers - 8pts
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tsp canola oil
  • 1 lb lean ground pork
  • cooking spray
  • ½ bell pepper, chopped
  • 3 scallions, sliced thinly, whites and greens separated
  • 8 oz can water chestnuts, drained
  • 2 garlic cloves, minced
  • 1 tbsp low sodium tamari or gluten-free soy sauce
  • 1 tbsp gluten-free teriyaki sauce
  • 1 tsp rice vinegar
  • 1 head butter lettuce, leaves separated
  • 2 tbsp Thai sweet chili sauce (I used Maggi brand)
  1. Heat a non-stick sauté pan over medium-high heat and add canola oil. Once hot, add ground pork. Separate so entire surface of pan is covered with pork but do not toss or break into small pieces at this time. Allow to brown without disturbing for about 4-5 minutes and then toss to brown on the other side for an additional 3-4 minutes before breaking apart and tossing to brown all over. Remove browned pork to a side dish once it is cooked through and the internal temperature is 145 degrees.
  2. Coat pan with cooking spray and add bell pepper, scallions and water chestnuts. Cook, tossing occasionally, until scallion and pepper are beginning to soften, about 3-4 minutes. Add minced garlic and stir until fragrant, about 30 seconds before returning ground pork to the pan.
  3. Add tamari, teriyaki and rice vinegar and cook, tossing frequently until well-distributed. Taste and season with kosher salt and pepper, as needed. Serve ground pork mixture on top of lettuce leaves, garnish with green parts of scallions and spoon over Thai sweet chili sauce.
Recipe by Jackie Ourman at http://jackieourman.com/pork-lettuce-wraps-with-thai-sweet-chili-sauce/