Asian Lettuce Wraps

I made these a few nights ago and thought they were great! Very flavorful and they were great the next day over some rice.

WW Points: 5 (as prepared)

1 pound 93% lean ground beef, fresh or frozen
16 Boston, Bibb, or Butter Lettuce Leaves
1 can (8oz, 5oz drained) sliced water chestnuts
1 large onion (1 cup chopped)
2 tablespoons minced garlic
1 tablespoon reduced sodium soy sauce
¼ cup hoisin sauce
2 tablespoons fresh bottled ginger
1 tablespoon rice vinegar
2 teaspoons Asian chile pepper sauce
1 bunch scallions (3/4 cups sliced)
2 teaspoons Asian (dark) sesame oil


If the beef is frozen, run it under warm tap water to remove any packaging. Place the beef on a microwave safe plate and microwave uncovered on high, for 2 minutes to begin defrosting.

Meanwhile, rinse the lettuce leaves, making sure to leave them whole, and set them aside to drain in a colander or on paper towels. Drain the water chestnuts, and use a chef’s knife to finely chop them. Set aside.

Remove the beef from the microwave and place it over high heat in a 12 inch non stick skillet. Cook, turning and stirring to break up the meat. While the meat cooks, peel and coarsely chop the onion, adding it to the skillet as you chop. Reduce the heat to medium-high and continue to cook, stirring frequently, while adding the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce. Cook until most of the mean is crumbled and brown.

Add the reserved water chestnuts and reduce the heat to medium. Rinse the scallions and trim the roots. Thinly slice the scallions, using all the white parts and enough of the tender green tops to make about ¾ cup. Add them to the skillet. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.

Serve with lettuce wraps and fold like tacos. Put about ¼ cup of mixture in each.

SERVES 4