This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.
—ROBIN HAAS CRANSTON, RI
PREP: 20 MIN. • COOK: 15 MIN. • MAKES: 8 SERVINGS
SAUCE
1/4 cup rice vinegar
3 tablespoons water
3 tablespoons orange marmalade
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon Sriracha Asian hot chili sauce
WRAPS
1 1/2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1 tablespoon sugar
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1/4 cup cold water
8 Bibb or Boston lettuce leaves
2 cups cooked brown rice
1 cup shredded carrots
3 green onions, thinly sliced
1. In a small bowl, combine the sauce ingredients.
2. In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in the soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix the cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened.
3. Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.
Per wrap: 250 cal., 8g fat (3g sat. fat), 53mg chol., 462mg sod., 26g carb. (11g sugars, 2g fiber), 19g pro.
Diabetic Exchanges: 2 starch, 2 lean meat.