Casual, flavorful and low in carbs, these wraps are a perfect low-fuss way to feed a group. Place the ingredients in separate dishes, and let your guests assemble their own wrap, which allows them to personalize each one to suit their tastes.
—GRETCHEN BARNES FAIRFAX, VA
PREP: 25 MIN. + STANDING • COOK: 10 MIN. • MAKES: 8 SERVINGS
1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
FILLING
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
ASSEMBLY
8 Bibb lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
Hoisin sauce
Lime wedges
1. In a small bowl, mix the vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
2. In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
3. To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over the tops. Fold the lettuce over the filling.