This slow-cooker meal combines pot roast and jicama--a sweet, nutty vegetable--in an Asian-flavored sauce. The tasty mixture is served up in a low-calorie lettuce wrap and is great for a low-carb lunch or dinner.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
4 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

2 wraps
169 calories; protein 25g; carbohydrates 5.1g; dietary fiber 0.3g; sugars 1.1g; fat 4.5g; saturated fat 1.4g; cholesterol 67.1mg; vitamin a iu 572IU; vitamin c 5.6mg; folate 13.7mcg; calcium 21.3mg; iron 3.3mg; magnesium 30.4mg; potassium 472.1mg; sodium 400.6mg.

3 lean protein, 1 vegetable