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Add spiced pork lettuce wraps to your weekly dinner rotation

Staff, America's Test Kitchen on

1 tablespoon Sriracha sauce

2 garlic cloves, minced

1 head Bibb lettuce (8 ounces), leaves separated

1 avocado, halved, pitted, and sliced thin

1 mango, peeled, pitted, and chopped fine

 

1. Whisk sour cream, mint, water, and 1/4 teaspoon cumin together in a bowl; season with salt and pepper to taste. Set aside.

2. Cook pork in a 12-inch nonstick skillet over medium-high heat until no longer pink, about 4 minutes, breaking up meat with a spoon. Stir in Sriracha, garlic, remaining 3/4 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 2 minutes. Transfer to 1 side of a large serving platter. Arrange lettuce, avocado, and mango on the empty side of the platter. Serve, passing sour cream mixture separately.

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©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


 

 

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