These tasty Corned Beef and Cabbage Lettuce Wraps, full of flavor and packed with veggies, will have you feeling satisfied and energized, not deprived!
Add the corned beef to a large pot and cover with cold water. Bring to a boil. Reduce heat to low and cover. Simmer for 3-4 hours until the meat is tender. Let cool.
For the potatoes
Preheat the oven to 425*F.
Toss the cubed potatoes with the oil, pepper, and salt. Add to a baking sheet and roast for 20 minutes.
Stir (potatoes should easily release from the baking sheet) and roast for another 15-25 minutes until golden. Set aside
For the sauce
Stir together the greek yogurt, mustard, brown sugar, pepper, and salt. Set aside.
For the lettuce wraps
Plate the lettuce leaves and fill each evenly with the cooled and sliced corned beef, shredded cabbage, roasted potatoes and top with a little sauce
For each lettuce wrap, you'll use a few slices of corned beef, about 2-3 tablespoons of shredded cabbage, about 2-3 tablespoons of roasted potatoes and 2-3 teaspoons of mustard sauce
Notes
*I used a 3 pound corned beef round which yields about 1.5 pounds of meat after being cooked and trimmed*If you have leftover corned beef and cabbage, try this delicious Corned Beef and Cabbage Hash! Or this easy one pot Sautéed Sausage and Cabbage