Asian Lettuce Wraps

Trim fat from meat. If necessary, cut meat to fit in a 3 1/2- or 4-quart slow cooker (see Tip). Place meat in the cooker. In a medium bowl, combine jicama, green onions, vinegar, soy sauce, hoisin sauce, ginger, salt, chili oil and pepper. Pour over meat in cooker.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and cold water. Stir cornstarch mixture into liquid around the meat. Cover; cook about 15 minutes more or until thickened.

Remove meat from cooker. Using two forks, shred meat. Return meat to cooker. Spoon about 1/4 cup of the meat mixture onto each lettuce leaf. Fold bottom edge of each lettuce leaf up and over filling. Fold in opposite sides; roll up from bottom.