Teriyaki Beef and Pineapple Lettuce Wraps

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Teriyaki Beef and Pineapple Lettuce Wraps

Prep 15 min
Total 15 min
Servings 5

Achieve restaurant-quality results in 15 minutes! MORE+ LESS-

By Betty Crocker Kitchens

Updated March 2, 2010

Ingredients

lb lean (at least 80%) ground beef

1/4

teaspoon salt

1/8

teaspoon pepper

can (8 oz) pineapple tidbits in juice, drained, reserving liquid

1/4

cup teriyaki baste and glaze sauce

tablespoon cornstarch

green onions, sliced (2 tablespoons)

1/4

cup diced red bell pepper, if desired

large Bibb lettuce leaves

Steps

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1

In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salt and pepper.
2

In small bowl, mix reserved pineapple liquid, baste and glaze sauce and cornstarch. Stir mixture into ground beef. Cook and stir until thick and bubbly, stirring frequently. Stir in pineapple, green onions and bell pepper. Cook 1 to 2 minutes, stirring occasionally, until thoroughly heated. Spoon about 1/2 cup mixture into each lettuce leaf; roll up to serve.

Fresh leaf lettuce from your garden can be used instead of the Bibb lettuce.
Pineapple adds a sweet balance to the teriyaki glaze.

Nutrition Facts

Serving Size: 1 Wrap

Calories: 210
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 4g 20% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 490mg; 20%
Potassium: 270mg; 8%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 10g
Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;