Asian Express Veal Lettuce Wraps

Asian Express Veal Lettuce Wraps

Asian Express Veal Lettuce Wraps can be made at home just as easily as they can be ordered in. We all love the convenience of takeout, and getting dinner delivered right to the door, but recreating your favorite takeout dishes at home can be the ultimate time-saver, money-saver and let's be honest...waist-saver. Not all cooking is as hard as you think, so give this recipe a try.
A great meal that serves 6 and only takes 30 minutes. If you like rice you could try to add it as a base to the veal mixture and then serve on the lettuce leaves. Family fun meal with no utensils needed, just roll up the lettuce and use your hands. So, with no further ado Lettuce Eat! Next on your list of to try recipes, our Veal Stir-Fry with Broccoli and Cauliflower.

Ingredients

  • 1-1/2 pounds ground veal
  • 3/4 cup peanut sauce
  • 2 cups chopped seeded cucumber
  • 1/2 cup shredded carrot
  • 1/4 cup torn fresh mint
  • 12 large Boston lettuce leaves (about 2 heads)
  • fresh mint (optional)

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add ground veal; cook 10 to 13 minutes, breaking into 3/4 inch crumbles and stirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through.

  2. Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mint, if desired.

Chef’s Tip: *Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground veal doneness. Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.

Nutrition

180
Calories

17g
Protein

7g
Fat

3g
Saturated Fat

170mg
Sodium

11g
Carbohydrates

70mg
Cholesterol

0g
Fiber

0% DV
Vitamin D

2% DV
Calcium

6% DV
Iron

6% DV
Potassium

Prep
Time:
10 minutes

Cook
Time:
20 minutes

Total
Time:
30 minutes

Serving
Size:
6

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