Serves 4 Cook Time 20 minutes

Ingredients:
For the Wraps:
1/2 C low-sodium soy sauce
3 Tbsp Splenda
3 scallions, chopped fine
4 garlic cloves, minced
1 Tbsp toasted sesame oil
1/2 tsp pepper
1 1/2 lb skirt steak, trimmed of all visible fat
1 head Boston or Bibb lettuce

For the Slaw:
1 bag plain, angle hair cut cabbage shreds
2 tsp low-sodium soy sauce
1/4 tsp crushed red pepper
1/4 C green onions, sliced
1 Tbsp chopped parsley
1 tsp toasted sesame seeds

Directions:

1. Combine the soy sauce, Splenda, scallions, garlic, oil, and pepper in a large bowl. Measure out and reserve 1/4 C marinade.
2. Cut the steak crosswise into 3-4 sections and add it to the marinade. Let this sit in the marinade while the grill heats. Grill the steaks to medium-rare (6 minutes per side). Transfer to a cutting board and let them rest for 5 minutes. In the meantime, make the slaw.
3. Mix all of the ingredients for the slaw in a bowl. To assemble, cut the steaks into very thin strips, place a few them in each lettuce leaf, top with about 1 cup of the slaw and drizzle with the reserved marinade.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes