Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking beef into 1/2-inch crumbles and stirring occasionally.
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Meanwhile, reserve ramen noodle seasoning packet. Break noodles into bite-sized pieces; set aside. Combine vinegar, oil, honey, soy sauce and 1 teaspoon of the ramen seasoning packet; set aside.
Remove skillet from heat. Stir in bean sprouts, carrots and uncooked noodles. Add vinegar mixture; toss to coat. Divide beef mixture evenly between lettuce leaves. Sprinkle with mint. Serve immediately.
Nutrition information per serving, per wrap: 79 Calories; 36 Calories from fat; 4g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 19 mg Cholesterol; 140 mg Sodium; 5 g Total Carbohydrate; 1 g Dietary Fiber; 7 g Protein; 1.4 mg Iron; 0.4 mg NE Niacin; 0.1 mg Vitamin B6; 0.6 mcg Vitamin B12; 1.6 mg Zinc; 0.6 mcg Selenium; 1.7 mg Choline.
This recipe is an excellent source of Vitamin B12; and a good source of Protein, and Zinc.