http://www.tedloofitness.com

Ingredients

1 piece (4in/10cm) cucumber
1 sweet red pepper
1 carrot
2 green onions
8 leaves Boston or leaf lettuce
Lime wedges
1lb lean ground beef
3 cloves garlic, minced
1tsp minced ginger root
1tsp chinese five spiced powder
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp Asian chili sauce or hot pepper sauce

Directions
Cut cucumber in half lengthwise; thinly slice crosswise. Seed, core and slice red pepper thinly. Grate carrot. Thinly slice green onions. Arrange vegetables, lettuce and lime wedges on serving platter. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Transfer to bowl. Let each person spoon 1/2 cup (125 mL) beef mixture into each lettuce leaf. Top with some cucumber, red pepper, carrot and green onions. Wrap lettuce around filling.

Nutritional info:

309 cal, 25g protein,16 g total fat, 16 g carb