Thai Lettuce Cups

Crisp lettuce cups or endive leaves hold the tasty filling in these little bites. If you’re packing these wraps to take on the road, keep the lettuce cups and the filling chilled and pack them separately. Make a batch of the filling, then use it over the course of several days to fill the lettuce leaves and enjoy for a casual meal or a snack. For faster preparation, cook 1/2 cup brown rice ahead of time; this should give you 11/2 cups cooked rice in about 20 minutes.

Serves 4 • Prep Time: 10 minutes • Cook Time: 10 minutes

 

1  teaspoon grapeseed oil or canola oil

1  clove garlic, minced or pressed

1  small red serrano chile, seeded and finely chopped, or 1/4 cup chopped red bell pepper

8  ounces ground turkey, ground chicken, or tofu

2  teaspoons nam pla (bottled Thai fish sauce) or Worcestershire sauce

11/2  cups cooked brown rice

4  green onions, with some green, thinly sliced

1/2  cup light coconut milk

Grated zest and juice of 1 lime

1/4  cup chopped fresh cilantro

2  large heads Belgian endive or Little Gem lettuce (small heads of romaine), separated into leaves, rinsed, and patted dry

1. Heat the oil in a large nonstick skillet over medium-high heat. Sauté the garlic and chile for 2 minutes. Stir in the turkey and sauté for about 4 minutes, until cooked through. Transfer to a bowl and stir in the nam pla, brown rice, green onions, coconut milk, lime zest and juice, and cilantro. Stir to blend well. Cover and refrigerate until ready to serve.
2. To serve, mound a spoonful of filling in the curved part of each leaf and eat.

Calories 394 • Total Fat 9g • Saturated Fat 2g • Carbohydrates 59g • Protein 19g • Dietary Fiber 7g • Sodium 90mg