Hey there! I'm so excited to share these Asian Inspired Beef Lettuce Wraps with you today. I made these for Emily and my husband last week, and they literally fought over the last wrap! (Who knew lettuce could cause such drama in my kitchen?)
These lettuce wraps are seriously one of my favorite weeknight meals when I want something that feels restaurant-quality but doesn't require me spending hours in the kitchen. The combination of the savory beef filling with the crisp, cold lettuce is just perfect, and the best part? They're ready in just 20 minutes!
If you're looking for another healthy meal option, you might want to check out my homemade grilled chicken salad. It's another quick recipe that's packed with flavor and perfect for busy weeknights.
Why You Will Like This Recipe
- Ready in just 20 minutes from start to finish
- High protein (28g per serving) but lower in calories (252 kcal)
- Perfect balance of savory, sweet and spicy flavors
- Kid-friendly – my daughter Emily loves assembling her own wraps!
- Great for meal prep – the filling reheats beautifully
- Naturally gluten-free if you use GF hoisin and soy sauce
- Lower in carbs than traditional wraps or tacos
Ingredients for Beef Lettuce Wraps
- 1 bunch scallions
- 1 tablespoon ginger root, peeled and minced
- 1.5 tablespoon garlic, minced
- Cooking spray
- 1 lb 96/4 extra lean ground beef
- 8 oz shredded cabbage
- 8 oz water chestnuts, canned
- ¼ cup hoisin sauce
- 3 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoon sriracha (add more if you like it spicier!)
- 2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- Lettuce leaves (I recommend butter lettuce or romaine hearts, 3-4 leaves per serving)
Instructions for Making Beef Lettuce Wraps
Preparing the Aromatics
- Add cooking spray to a frying pan and preheat over medium heat.
- Chop the scallions and separate the white parts and greens. (Save those pretty green parts for garnish at the end!)
- Peel and mince the ginger root, and mince the garlic.
- Add the white parts of the scallions and the minced garlic and ginger to the pan.
- Cook for 5 minutes or until fragrant. (Your kitchen will smell AMAZING at this point!)
Cooking the Beef Mixture
- Add the ground beef to the pan with the aromatics.
- Break the beef apart with a wooden spoon, and cook until it is no longer pink (about 5 minutes).
- Add the shredded cabbage to the pan, and cover with a lid to allow it to steam. (I love how the cabbage bulks up this recipe while adding nutrients!)
- Chop the water chestnuts and add them to the pan with the cabbage.
Creating and Adding the Sauce
- While the cabbage is steaming, create the sauce: combine the hoisin, soy sauce, rice wine vinegar, sriracha, and sesame oil in a small bowl.
- Once the cabbage is wilted, pour the sauce into the pan. Stir to combine everything well.
- Simmer the sauce with the other ingredients for about 2 minutes to ensure it is evenly distributed and slightly thickened.
- Add the green parts of the scallions and the sesame seeds, giving everything a final stir.
Serving Suggestions
Serve the beef filling in lettuce wraps with more sriracha on top, if desired. I like to put the filling in a bowl and the lettuce leaves on a plate and let everyone build their own wraps at the table. It makes dinner more fun and interactive!
Storage & Reheating
The beef filling keeps beautifully in the refrigerator for up to 3 days in an airtight container. I actually think it tastes even better the next day when all those flavors have had time to mingle!
For reheating, simply microwave the filling for 1-2 minutes until heated through, or warm it in a skillet on the stove. I recommend storing the filling separate from the lettuce leaves and assembling just before eating to keep everything fresh.
Tips for Perfect Lettuce Wraps
- Choosing the right lettuce: Butter lettuce, Boston lettuce, or romaine heart leaves work best because they're sturdy enough to hold the filling but still tender.
- Don't overcook the cabbage: You want it wilted but still with a slight crunch for texture.
- Make it your own: Feel free to adjust the sriracha level depending on how spicy you like things. My husband always adds extra on top!
- Prep ahead: You can chop all the vegetables earlier in the day to make dinner assembly even faster.
- Serving idea: I sometimes serve this with a side of steamed rice for hungry teenagers or growing kids who need more carbs.
Have you ever tried to eat a lettuce wrap neatly? It's practically impossible! My approach is to just embrace the messy eating experience – that's half the fun, right?
What Makes These Lettuce Wraps Healthy?
As with most of my recipes, this one is made with all real ingredients, but with modified quantities to keep things lighter. For instance, hoisin sauce can be high in calories, but I only use ¼ cup here and stretch it with the use of soy sauce and rice wine vinegar, which complement the flavor beautifully.
I also use extra lean ground beef (96/4) here; it's real ground beef, but very lean and has less fat than other traditional cuts, like 80/20. These lettuce wraps are also bulked up with vegetables, like cabbage, which help make the beef filling more voluminous and nutritious.
I haven't tried this recipe using ground turkey or chicken yet. I really encourage you to try it with the lean ground beef because it's delicious and surprisingly light! But if you do experiment with other ground meats, let me know how it turns out in the comments.
Variations You Might Enjoy
- Extra Veggies: Add finely diced bell peppers, carrots, or mushrooms for more vegetables.
- Nutty Crunch: Sprinkle chopped peanuts or cashews on top for added texture.
- Make it Spicier: Add a diced Thai chili or more sriracha if you love heat.
- Fresh Herbs: Try adding some fresh cilantro or mint leaves when serving.
- Different Protein: If you're not a beef fan, this works great with ground turkey or chicken too.
FAQ On Asian Inspired Beef Lettuce Wraps
Absolutely! Ground beef works wonderfully in lettuce wraps, especially the extra lean (96/4) beef used in this recipe. It provides rich flavor while keeping the dish relatively low in fat. The beef pairs perfectly with the Asian-inspired sauce and crunchy vegetables.
Each serving (1 cup of filling) contains approximately 252 calories. This makes these lettuce wraps a satisfying but lighter option compared to traditional wraps or tacos with tortillas.
Each serving of this beef lettuce wrap contains 24g of carbohydrates, with 4g of fiber. Using lettuce as a wrapper instead of tortillas significantly reduces the carb content compared to traditional tacos.
These lettuce wraps feature a flavorful Asian-inspired sauce made from hoisin sauce, reduced-sodium soy sauce, rice wine vinegar, sriracha, and sesame oil. This combination creates a perfect balance of sweet, salty, tangy, and spicy flavors.
These beef lettuce wraps work great as an appetizer or main course. For a complete meal, serve them with steamed rice, a simple Asian slaw, or a light miso soup. They also pair well with spring rolls or a cucumber salad for added freshness.
Recipes You May Like
- Easy Beef and Broccoli Recipe - Another Asian-inspired beef dish that comes together quickly!
- Healthy Buffalo Chicken Wraps - If you love these lettuce wraps, you'll enjoy this healthier take on buffalo chicken wraps too.
- Quick Easy Smothered Chicken Recipe - Another simple protein main dish for busy weeknights.
Conclusion
These Asian Inspired Beef Lettuce Wraps have become a regular in our dinner rotation because they're just so easy and satisfying. I love that I can get a restaurant-quality meal on the table in under 30 minutes, and my family thinks I'm some kind of culinary genius (let's keep the simplicity our secret, ok?).
If you try this recipe, I'd love to hear how it turned out! Did you make any modifications? Did your family love it as much as mine does? Drop me a comment below!
Don't forget to save this to Pinterest for later – these wraps are too good not to make again and again!
Asian Inspired Beef Lettuce Wraps
Equipment
- Frying Pan
Ingredients
- 1 bunch scallions white and green parts separated
- 1 tablespoon ginger root peeled and minced
- 1.5 tablespoon garlic minced
- cooking spray
- 1 lb extra lean ground beef 96/4
- 8 oz shredded cabbage
- 8 oz water chestnuts canned, drained
- ¼ cup hoisin sauce
- 3 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoon sriracha more to taste
- 2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- lettuce leaves butter lettuce or romaine hearts recommended, 3-4 leaves per serving
Instructions
- Add cooking spray to a frying pan and preheat over medium heat.
- Chop the scallions and separate the white parts and greens.
- Peel and mince the ginger root, and mince the garlic.
- Add the white parts of the scallions and the minced garlic and ginger to the pan. (Reserve the green parts of the scallions for later).
- Cook for 5 minutes or until fragrant, then add the ground beef to the pan.
- Break the beef apart with a wooden spoon, and cook until it is no longer pink (about 5 minutes).
- Add the cabbage to the pan, and cover with a lid to allow it to steam.
- Chop the water chestnuts and add them to the pan with the cabbage.
- Create the sauce: combine the hoisin, soy sauce, rice wine vinegar, sriracha, and sesame oil.
- Once the cabbage is wilted, add the sauce to the pan. Stir to combine.
- Simmer the sauce with the other ingredients to ensure it is evenly distributed.
- Add the green parts of the scallions and the sesame seeds.
- Serve in lettuce wraps with more sriracha on top, if desired.
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