Teriyaki Ramen Lettuce Wraps
Delicious Teriyaki Ramen Lettuce Wraps featuring ground beef and fresh vegetables wrapped in lettuce leaves.
Equipment
- Skillet
Ingredients
- 0.5 lb lean ground beef 85% lean
- 2 pieces green onions chopped
- 1 stalk celery diced
- 0.5 cup red bell pepper chopped; any color bell pepper works
- 0.5 cup carrot shredded
- 0.33 cup thick teriyaki sauce store-bought; use your favorite brand
- 1 pinch red pepper flakes optional
- 1 3.5 oz package instant ramen noodles uncooked; discard seasoning packet
- Iceberg lettuce leaves washed and dried; choose large, sturdy leaves
Instructions
- In a large skillet over medium heat, cook lean ground beef until browned and fully cooked, about 5-7 minutes.
- Add chopped green onions, diced celery stalk, chopped red bell pepper, shredded carrot, and teriyaki sauce. Sprinkle in a pinch of red pepper flakes if desired. Cook for 4-5 minutes, stirring often, until the veggies are softened.
- Crumble the uncooked ramen noodles directly into the skillet. Toss and stir everything together so the noodles absorb the sauce and slightly soften from the heat.
- Scoop 1-2 tablespoons of the filling into each iceberg lettuce leaf. Fold or roll the lettuce like a taco or wrap and enjoy!
Nutrition
Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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