For an even lower fat version of these wraps, substitute ground turkey, ground chicken or veggie ground round for the ground beef.

Easy Lettuce Wraps

1 large head iceberg lettuce
500 g extra lean ground beef 1 lb
5 mL fresh ginger, peeled & minced 1 tsp
5 mL fresh garlic, peeled & minced 1 tsp
1 small red bell pepper, seeded & finely diced
1 small green bell pepper, seeded & finely diced
1 carrot, finely diced
1 small onion, finely diced
375 mL Western Family steam fried noodles 1 ½ cups
1 jar Western Classics shanghai hoisin sauce (177 mL jar)

1. Cut across lettuce 0.6 cm (1/4") back from core. Fill sink with cold water. Push lettuce up and down in the water so lettuce leaves separate. Gently pull the leaves away from the core one leaf at a time. Each leaf will form a natural cup.

2. Remove leaves from water. Spin dry or dry on paper towels. Chill in refrigerator.

3. In a wok or heavy skillet, stir-fry beef, garlic and ginger 2 minutes.

4. Add peppers, carrot and onion. Stir-fry until beef is cooked and vegetables are tender. Remove from heat. Stir in steam fried noodles and cook briefly. (Noodles should remain crunchy.)

5. Transfer mixture to serving platter. To serve: place platter on table with a plate of lettuce and bowl of hoisin sauce. Guests assemble wraps by placing spoonfuls of warm beef mixture and hoisin sauce on a lettuce leaf, wrapping and eating it like a burrito.

Makes 12 to 15 wraps.

Nutritional analysis per serving:
Calories 166, Protein 8.2 g, Fat 7.3 g, Carbohydrate 17 g, Fibre 1 g