Browse by
Browse by
Browse by
Browse by
Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa
Member Submitted Recipe
Food Blogger Recipe
Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Lighten up weeknight dinner and keep those big, bold flavors we love with these lettuce wraps stuffed with cinnamon chili spiced ground pork, apple corn salsa, avocado and pickled onions.  

Prep time
0:20
Bake/Cook time
0:10
Yield
4 - 6 servings
Sign in to post a comment
Cinnamon Chili Pork Lettuce Wraps with Apple Corn Salsa
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:20
Bake/Cook time :
0:10
Yield :
4 - 6 servings

INGREDIENTS

  • 1 1/4 pounds ground pork
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ancho chili powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup water
  • Kosher salt
  • Freshly ground pepper
  • 2 heads Bibb or Boston lettuce, leaves separated
  • 1 avocado, chopped
  • Apple Corn Salsa (recipe below)
  • Pickled Onions (recipe below)

Apple Corn Salsa

  • 1 large honeycrisp apple, finely chopped
  • 1/2 cup frozen corn kernels, thawed
  • 1 jalapeno, minced
  • 1 bunch scallions, chopped
  • 1 lime, juiced
  • 1 tablespoon Imperial Sugar Light Brown Sugar
  • Cilantro, finely chopped, to taste
  • Kosher salt

Pickled Onions

DIRECTIONS

  1. Heat olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
  2. Top lettuce leaves with a spoonful of cinnamon chili pork and apple corn salsa, a few pieces of chopped avocado and pickled onions, and if desired, a drizzle of sriracha or other hot sauce. Serve immediately.

   Apple Corn Salsa

  1. Combine apple, corn, jalapeno and scallions in a small bowl. Add juice from 1/2 lime and brown sugar. Season with Kosher salt. Let sit for at least 15 minutes to allow flavors to meld, although it can be made up to a day ahead and refrigerated. Taste and add more lime juice, if desired. Stir in desired amount of cilantro before serving.

    Pickled Onions

  1. Combine warm water, vinegar, sugar and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let sit at room temperature for at least 1 hour. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator. Use leftover pickled onions to top tacos, nachos, sandwiches, salads and more!

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Chris Cockren at @Shared Appetite.

Shout Out To Our Baking Friends
    ::    Brandi    ::    jennevans    ::    Emma23    ::    Sewqueen    ::    becca m    ::    Jennifer B    ::    Amber    ::    qnonymouse123    ::    Lori Bahn    ::    Rebecca G    ::    jackie    ::    LADYCHATI    ::    gloriana g    ::    Sarah Miller    ::    dewberryjammer    ::    cccheek    ::    Chef PC    ::    amanda    ::    DEIDRE ADAMS    ::    Toni Brown
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.