Chinese leaf pork wraps

Chinese leaf pork wraps

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(3 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
Go beyond the standard tortilla by using lettuce as a wrap. Pack full with spiced pork, mushrooms, rice and spring onions

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal490
  • fat18g
  • saturates5g
  • carbs46g
  • sugars4g
  • fibre7g
  • protein35g
  • salt1.3g
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  • 2 tsp olive oil or sesame oil
  • 250g pork mince
  • 1 garlic clove, grated
  • small knob of ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 mushrooms, chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • remaining rice & beans from Spicy chicken with rice & beans (see 'goes well with')



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • half a beaten egg remaining from Apple & mustard pork burgers, (see 'goes well with')



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ¼ small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp soy sauce, plus extra to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 8-10 Chinese leaves
  • sweet chilli sauce, to serve


  1. Heat the oil in a wok and add the pork mince. Stir-fry over a high heat for 5 mins until cooked through. Remove with a slotted spoon and set aside.

  2. Add the garlic, ginger, mushrooms and spring onions to the wok. Stir-fry for 2-3 mins, then add the rice & peas. Stir-fry for 1 min, then add the egg and cook until the egg scrambles. Stir through the parsley, pork, soy and seasoning.

  3. Pile the rice and pork into Chinese leaves and serve with soy and sweet chilli sauce.

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Comments, questions and tips

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bluewings2's picture
12th May, 2014
This went down very well with my boyfriend who likes lowcarb meals full of protein. It was very easy to make, although it did take me longer than the recipe stated. It looked great on the plate with the chinese leaves. For my tastes I found it slightly bland and needed to add more sweet chilli sauce than I would have liked to make it more flavoursome. If anyone can think of additional ingredients to boost the flavour for next time I'd be happy to hear them. I substituted the rice for a 2 minute cook in the packet wholegrain rice with seeds.
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