Portion Size: 2 wraps (approx. 1 lettuce leave, ¼ c. meat mixture, ¼ c. carrots, green onion and red bell pepper per wrap)

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 lbs. pork tenderloin	Trim all fat. Dice into very small pieces.
2 tablespoons lite soy sauce
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon cornstarch
16 lettuce leaves	Washed and trimmed
1 cup carrots	Washed, peeled and shredded
I cup green onions	Washed, trimmed and thinly sliced
1 cup red bell pepper	Washed, trimmed and thinly sliced
2/3 light soy sauce
1/3 cup water
¼ cup lemon juice
2 teaspoon garlic powder
1 teaspoon ginger
3 teaspoon honey
2 tablespoons cornstarch
1 large head lettuce	Washed, trimmed and leaves removed.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a large size pan, heat  oil over medium high heat. Add pork and cook until lightly browned.
2	Add 2 tablespoons soy sauce, 2 teaspoons garlic powder, 1-teaspoon cornstarch and 1 teaspoon ginger, over medium high heat.
3	Bring to boil. Reduce heat and simmer for 5 minutes.	Cook until internal temperature reaches 145°F. for 15 seconds.
4	In a small sauce pan add 2/3 cup soy sauce, ½ cup water, ¼ lemon juice, garlic powder, ground ginger, honey and cornstarch. Stir to combine.
5	Heat on medium high to a boil. Reduce heat and simmer for 10 minutes or until desired thickness.
6	Top lettuce leave with pork, carrots, bell peppers and green onions. Roll up and spoon sauce over.