Asian Pork Lettuce Wraps

Asian Pork Lettuce Wraps

Category: Quick Dishes

  • Recipe serves 4 servings

  • Prep Time 15 min

  • Marinate for 30 min

  • Cook Time 10 min


  • 2 Tbsp. honey

  • 2 1/2 Tbsp. reduced sodium soy sauce

  • 2 Tbsp. rice wine vinegar

  • 1 tsp. grated fresh ginger

  • 1/2 tsp. hot pepper sauce*

  • 1 lb. pork tenderloin or boneless skinless chicken breasts, thinly sliced

  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread

  • 2 tsp. cornstarch

  • 1 cup shredded carrot

  • 3 large green onions, sliced diagonally

  • 1 can (8 oz.) sliced water chestnuts, drained and cut into strips

  • 2 cloves garlic

  • 8 Boston lettuce leaves or iceberg lettuce leaves


  • Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.

  • Remove pork from marinade, reserving marinade. Working in batches, melt 1 tablespoon I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until pork is done. Remove pork from skillet and keep warm; repeat.

  • Meanwhile, combine cornstarch with 1 tablespoon cold water. Melt remaining 2 tablespoons Spread in same skillet and stir in reserved marinade and cornstarch mixture. Bring to a boil and cook, stirring frequently, 1 minute. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Return pork to skillet and heat through.

  • Evenly spoon mixture into lettuce cups.

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