These Asian Lettuce Wraps make a healthy dinner option that’s packed with protein from quinoa and pork. They’re full of flavor and fun to eat!
Just popping in to share a quick, easy recipe with you guys.
These Asian Lettuce Wraps are so good that I’ve made them twice this week! Once on a whim, and then again with measurements so I could share them with you guys! Packed with protein and the perfect way to use up some summer veggies, they’re a cinch to prepare and you could easily double the recipes to have leftovers for lunch the next day!
Here’s the recipe:Print
Asian Lettuce Wraps
An easy homemade recipe with a restaurant entree taste and an extra punch of protein. And you don’t even need to leave a tip!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- 1 – 2 cloves, minced
- 1.5 c diced vegetables
- 1.5 c diced pork (cooked)
- 1 c cooked quinoa
- 2 Tbsp sweet Thai chili sauce
- 2 Tbsp low sodium teryaki sauce
- Bibb or Boston lettuce leaves
- Over medium heat, saute the veggies and garlic for about 5 minutes.
- Add the remaining ingredients, mix well and heat through.
- Spoon into lettuce cups and serve!
So easy, right? For my veggies I used zucchini, summer squash, and red peppers. You can mix it up based on what you like, though! I chopped them fairly small so they would cook quickly. For the pork, I used some crockpot pulled pork and just chopped it up. You could also use leftover pork tenderloin or pork chops. My store was out of Bibb lettuce so I used Boston and it worked quite well.
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