Lettuce Wraps with Sweet Raspberry-Ginger Dressing

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Serves Serves 4; 2 wraps per serving
submitted by: Nancy S. Hughes


Pork Tenderloin

4 (4-oz) boneless center cut pork chops
1 tsp ground cumin
1/2 tsp salt
1/4 tsp coarsely ground black pepper


1 cup frozen red raspberries, thawed
1 Tbsp canola oil
1 Tbsp fresh lime or lemon juice
1 Tbsp sugar
2 tsp grated gingerroot
1/8 tsp to 1/4 tsp dried pepper flakes, optional

Lettuce Wraps

8 large Romaine lettuce leaves
1 firm small pear, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro, optional
2 oz crumbled reduced fat blue cheese


Heat a grill or grill pan coated with cooking spray over medium-high heat. Sprinkle both sides of the pork with cumin, salt and black pepper. Cook 4 minutes on each side or until slightly pink in center. Place on cutting board, let stand 5 minutes before thinly slicing.

Meanwhile, stir together the dressing ingredients and set aside.

Place equal amounts of the pork down the center of each lettuce leaf, top with equal amounts of the pear, onion, dressing, blue cheese and cilantro. Pull up sides as you would a burrito.

Nutrition Info

  • CALORIES: 280
  • FAT (SATURATED 3g): 9g
  • SODIUM: 560mg
  • FIBER: 5g
  • SUGAR: 10g
  • PROTEIN: 31g


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