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Lunch recipe · from the recipe book

Garlic Pork Lettuce Wraps with Mint Yogurt

Juicy skillet-seared ground pork with ginger, garlic and crisp mushrooms tucked into cool romaine leaves with a bright mint-dill yogurt spread.

Garlic Pork Lettuce Wraps with Mint Yogurt

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • 2 medium120 gCarrotsshredded
  • 3 medium45 gGreen onionsthinly sliced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1½ tbsp20 gLow-sodium soy sauce
  • 1¾ tsp8 gCanola oil
  • ½ tsp1 gBlack pepper
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • ½ cup sprigs4 gFresh dillfinely chopped
  • ½ lime, juiced20 gLime juice
  • ⅛ tsp1 gSalt
  • 5 cups chopped240 gRomaine lettuceseparated into large leaves, washed and dried
  • ½ medium (8 in.)150 gCucumbercut into thin matchsticks

Steps

  1. Prep first: chop the mushrooms, shred the carrot, slice the green onion, mince the garlic, grate the ginger, cut the cucumber, and separate, wash and dry the romaine leaves.
  2. Make the yogurt herb spread: stir the Greek yogurt with the mint, dill, half of the lime juice and the salt. Chill until serving.
  3. Heat the canola oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 6 minutes.
  4. Add the mushrooms and carrot and cook until the mushrooms release their liquid and it evaporates, about 5 minutes.
  5. Stir in the garlic, ginger and half of the green onion and cook 1 minute. Add the soy sauce, the remaining half of the lime juice and the black pepper, and cook until the pork reaches 160°F (71°C).
  6. Spread the yogurt herb spread inside the romaine leaves, spoon in the hot pork filling, and top with the cucumber and the remaining half of the green onion. Serve right away.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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