Go Back
+ servings
pork tenderloin on grill and grill rack with peppers, onions and mushrooms
Print Recipe
5 from 1 vote

Low Carb Fajita Lettuce Wraps

Grilled pork tenderloin and veggies make a delicious low carb lettuce wrap.
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 5 servings
Calories: 510kcal

Ingredients

  • 1 # pork tenderloin
  • 1 Tbsp + 1 tsp olive oil , divided
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp 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 Tbsp 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