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Thai Lettuce Wraps with Cilantro

Prep Time: 20 minutes
Cook Time: 15 minutes

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

Directions
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.

Makes 6 servings.

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.

Nutritional Analysis Per Serving
Using Laura's 92% Lean Ground Beef
CALORIES 154 (35% from fat); FAT 6.4g (sat 2.0g); PROTEIN 16.4g; CARB 10.4g; FIBER 4.0g; CHOL 40mg; IRON 1.0mg; SODIUM 539mg.

Diabetic Exchanges: 2 vegetable; 2 lean meat

Using Laura's 96% Lean Ground Round
(Low Fat Recipe)
CALORIES 141 (21% from fat); FAT 3.4g (sat 1.4g); PROTEIN 18.4g; CARB 10.4g; FIBER 4.0g; CHOL 40mg; IRON 1.0mg; SODIUM 549mg.

Diabetic Exchanges: 2 vegetable; 2 very lean meat