This recipe was featured on NBC 13 Daytime Alabama for I Can’t Believe It’s Not Butter this week. My kids love lettuce wraps so this is perfect to serve at my house and only 3.5 grams of fat. It’s also very economical, only $6.93 for the recipe or $1.73 per serving. Feel free to substitute steak, chicken or shrimp for the pork in this recipe.
Pork Lettuce Wraps
2 tablespoons honey
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
1. Combine honey, soy sauce, vinegar and ginger in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.