Go Back
+ servings
pork lettuce wraps on white plate
Print Recipe
5 from 2 votes

Low Carb Pork Lettuce Wraps

Low carb pork lettuce wraps are a fun and delicious meal!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Diet: Diabetic, Low Calorie, Low Fat
Servings: 3
Calories: 248kcal


  • 1 lb pork tenderloin
  • 2 tablespoon Korean BBQ Sauce, divided
  • 2 ½ teaspoon olive oil, divided
  • 4 each green onions, diced
  • ½ teaspoon minced garlic
  • 1 teaspoon ginger root, minced or ginger in tube
  • ½ cup shredded carrots
  • 1 each red bell pepper, chopped
  • 5 medium mushrooms, diced
  • bibb lettuce leaves

Garnishes (optional)

  • cilantro
  • chopped peanuts
  • green onions, diced


  • Slice tenderloin into thin pieces and place into a bowl. (May freeze tenderloin slightly to make slicing easier.)  Add 1 Tablespoon BBQ sauce to pork and stir well.
  • Heat 1 teaspoon olive oil in a non-stick skillet, then stir fry pork in 2 batches until cooked and brown. (May use another 1 teaspoon olive oil for second batch.) Place cooked pork in a small bowl. 
  • When all pork is browned, add ½ teaspoon olive oil to skillet and heat.  Add green onions, garlic, ginger, carrots, pepper and mushrooms to skillet and stir fry 2-3 minutes until crisp tender.
  • Add pork to veggies in skillet along with remaining 1 tablespoon BBQ sauce.  Stir well to combine.  Serve with lettuce leaves and garnishes as desired.


Expert Tips

  • Brown the meat in batches to ensure a delicious crispy coating.
  • Stir fry the veggies til crisp-tender. Crispy always wins out over limp veggies!
  • Be sure to include the "secret ingredient"- Korean BBQ sauce!


Calories: 248kcal | Carbohydrates: 6g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 98mg | Sodium: 281mg | Potassium: 757mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3565IU | Vitamin C: 2.3mg | Calcium: 16mg | Iron: 1.7mg