Moroccan Beef Lettuce Wraps
Serves 4 – Source: Weight Watchers Magazine
Moroccan cuisine often includes fruit as well as vegetables in meat dishes. It is
also characterized by the use of many herbs and spices.
1 eggplant, diced
1/2 tsp ground cumin
1 lg. onion, diced
1/2 tsp ground coriander
3 garlic cloves, chopped
1/2 tsp black pepper
6 dried apricots, chopped
1/4 tsp curry powder
3/4 lb ground lean beef or lamb
1/4 tsp salt
1 (14-oz) can fire-roasted
⅛ tsp cinnamon
12 lg Boston lettuce adobo or garlic leaves
Spray a large nonstick skillet with olive oil nonstick spray and set
over medium high heat. Add the eggplant, onion, garlic, and
apricots; cook, stirring frequently, until the eggplant is lightly
browned, about 3 minutes.
Add the beef and brown, breaking it apart with a spoon, about 2
minutes. Stir in the tomatoes, cumin, coriander, pepper, curry
powder, salt, and cinnamon.
Reduce the heat; cover and simmer until the eggplant is tender, 4
minutes. Remove the skillet from the heat; let cool slightly, about 5
To serve, place 3 lettuce leaves, rib side down, on each of 4 plates.
Divide the meat mixture evenly among the 12 leaves, putting the
mixture in the middle of the leaf. Fold 2 sides of a leaf over the
filling; roll up. Repeat with the remaining leaves.
Per serving: (3 wraps) 248 calories, 8 g fat (3 g sat fat), 53 mg
cholesterol, 339 mg sodium, 28 g carb, 7 g fiber, 20g protein, 89 g
calcium, 5 WW points