Yield: 8 servings

1 garlic clove, minced
12 oz (375 g) lean ground pork, beef or turkey
salt and pepper, to taste
2 tbsps vegetable oil
1 onion, finely diced
1 large carrot, julienned
16 Boston Bibb or Butter Lettuce leaves
Half a large English cucumber, julienned
Half an avocado, thinly sliced
1 sweet yellow or red pepper, julienned
2 green onions, sliced on an angle

1. In a medium bowl, mix the salt and pepper and the ground meat or poultry. Let it stand for 5 minutes
2. In a large pan, heat the oil over medium-high heat and fry the onions for about 5 minutes or until slightly cooked. Stir in the meat or poultry mixture and stir fry for 8 to 10 minutes, or until the meat is no longer pink and cooked through. Drain the fat, if necessary.
3. For each serving, spread the lettuce leaf and layer with about 1/4 cup of the meat or poultry mixture and top off with 1/8 of the carrot, cucumber, avocado, red pepper and green onions. Make sure not to over-fill the lettuce leaves to the point that it is too difficult to roll. Serve with a drizzle of tahini or keep it plain. To complete the meal, serve with a side of rice (if allowed on the diet) or beans.

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