Beef Lettuce Wraps
This recipe uses a modified hummus-like dressing by seasoning Greek yogurt in a similar fashion. In a crunch, you could use hummus itself. The serving size is three lettuce wraps for the nutrition information that’s listed. Easily turn these wraps into a salad by deconstructing them and serving in a bowl.
Wondering if your spices like cumin and paprika are still fresh? Ground spices last about three to four years- a good rule of thumb is to date the canister when you first open it. Check your spices annually by smelling their aroma and inspecting their color. Keep them in a cool, dry place away from heat and direct light. Remember that spices add flavor without adding calories or salt, so experiment to find new ways to season your food with what you have on hand. Enjoy!
- 2 heads Bibb lettuce or butter lettuce, leaves separated
- 8 oz low fat plain Greek yogurt (gluten-free if needed)
- 2 Tbsp tahini
- 2 garlic cloves, minced
- 5 tsp lemon fresh juice
- 2 Tbsp extra virgin oil
- 2 cups shredded carrots
- 1 scallion, finely chopped
- 1/4 cup chopped fresh cilantro, plus additional for garnish
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp salt
- 1 lb grilled flank steak, thinly sliced
Wash lettuce leaves, wrap in paper towels and chill to dry completely.
In a small bowl, whisk the yogurt with the tahini, half of the garlic and 1 tablespoon of the lemon juice. Whisk in 1 tablespoon of the olive oil.
In another bowl, toss the carrots with the scallion, cilantro, cumin, paprika, salt, and the remaining garlic, 2 teaspoons of lemon juice and 1 tablespoon of olive oil.
Arrange the lettuce leaves on a very large platter and spoon a small dollop of the yogurt mixture in the centers, reserving some yogurt for garnish. Top with the beef, carrot slaw, another small dollop of yogurt and additional cilantro, if desired. Serve immediately.
Yield: 6 servings
Serving Size: 3 wraps
Saturated Fat: 3g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc Contact Editor
Medical Review: Jane Schwartz, RD