Low Carb Fajita Lettuce Wraps
Grilled pork tenderloin and veggies make a delicious low carb lettuce wrap.
Servings: 5 servings
Calories: 510kcal
Ingredients
- 1 # pork tenderloin
- 1 tablespoon + 1 teaspoon olive oil , divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon Korean BBQ sauce
- 1 clove garlic , minced
- 1 bell pepper , red or green, sliced
- 1 medium onion , sliced
- 7-8 small portabella mushrooms , halved
- For serving:
- bibb lettuce leaves , lower carb Southwest chipotle dressing, sliced tomatoes, grated cheese, salsa, sour cream, guacamole, etc.
Instructions
- Place tenderloin, 1 tablespoon olive oil, balsamic vinegar, BBQ sauce, vinegar and garlic in a resealable plastic bag. Mix well to distribute marinade over tenderloin. Place in refrigerator at least 30 minutes to marinate.
- Place bell pepper, onion and mushrooms in a large bowl with remaining 1 tsp. olive oil. Mix well and sprinkle with salt and pepper as desired.
- Grill or roast tenderloin until fully cooked. Grill or roast veggies until crisp tender.
- Serve on lettuce leaves and allow guests to add extra toppings as desired.
Notes
270 calories,10gm carb, 32gm protein, 11gm fat, 201mg sodium, 2gm fiber, 6gm sugar
Nutrition
Calories: 510kcal | Carbohydrates: 9g | Protein: 78g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 235mg | Sodium: 257mg | Potassium: 1936mg | Fiber: 2g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 32.2mg | Calcium: 30mg | Iron: 4mg