Asian Ground Beef Lettuce Wraps
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Asian-inspired meals are my favorite. Bursting with amazing flavors and textures, you just can’t go wrong! You may have already fallen in love with lettuce wraps from PF Changs, but let me now introduce you to my homemade, beef version of the delicious and popular lettuce wrap. These Asian Ground Beef Lettuce Wraps make the perfect appetizer, easy weeknight dinner, or meal prep lunch!
Healthy Lettuce Wraps with Ground Beef
Everything about these beef lettuce wraps is perfect, from the seasoned beef to the crispy crunch of the butter lettuce, and the yummiest combination of sweet and spicy in every bite!
I set out to create healthy lettuce wraps that were both delicious and satisfying, while still offering a nutritious, Whole30, Paleo, and keto-friendly meal! These Asian Ground Beef Lettuce Wraps will give you all the feels & flavors of a tasty Asian-inspired dish with the freshest ingredients, and a fraction of the carbs & calories. Lettuce wraps with ground beef, FTW!
Which Lettuce is Best for Lettuce Wraps?
Butter lettuce is my go-to when choosing the best lettuce for my ground beef lettuce wraps (or really any kind of lettuce wrap!). This lettuce holds its form well and creates the perfect little cup to hold in the filling. In addition, it has a great taste that compliments the recipe, and an amazing crispy crunch that adds amazing texture!
Overall, butter lettuce is much easier to work with than other types of lettuce, and it’s super easy to find at the market!
How to Meal Prep
I love these wraps so much I could eat them daily for lunch. This recipe makes a super easy meal prep option for grab-and-go lunches throughout the week. Here’s how I meal prep this recipe!
- Make a big batch of the ground beef with seasonings and store it in an airtight glass container in the refrigerator.
- To prepare the “lettuce wrap”, then wash the butter lettuce and store it wrapped in a paper towel and zipped in a baggie.
- Pack a little bag of cashews and green onion to sprinkle on the top of the wraps before eating.
- When you’re ready to eat, simply heat up the beef and spoon the desired amount into a lettuce cup. Then sprinkle with the cashews & green onions, and enjoy!
Tips & Tricks
Extra Sauce: If you would like to make extra sauce, add 1/4 cup coconut aminos along with 1 tbsp of rice vinegar and 1/8 tsp of ground ginger to a bowl and whisk together.
Storage: Store any extra beef in an airtight glass container, which will last up to 1 week in the fridge.
Is this a copycat PF Changs Lettuce Wraps recipe? While these ground beef lettuce wraps have all the yummy Asian-inspired flavors and textures of PF Chang’s lettuce wraps, they are made with ground beef, whereas PF Changs makes theirs with chicken. Both recipes are delicious, and if you’re looking to re-create lettuce wraps at home, my recipe will blow your mind!
Are these ground beef lettuce wraps keto and low carb? Yes! Each serving accounts for about 3 filled lettuce wraps, which contains 379 calories and 12 Net carbs (for all three!). In fact, with 24 grams of protein, and 25 grams of fat, these Asian-inspired lettuce wraps with ground beef are actually a super macro-friendly meal for those of you eating the keto lifestyle!
Can I serve these at a party? Yes! This is the BEST appetizer for a gathering you’re hosting or attending. The ingredients travel well, are easy to assemble, and require minimal cleanup! Make a double batch, they’ll go quick!
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Asian Beef Lettuce Wraps
- 1.5 pound ground beef
- 14 butter lettuce leaves
- 1 tbsp sesame seed oil
- 2 garlic cloves minced
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 1 8 oz can water chestnuts, drained and finely chopped
- 1 red bell pepper remove core and seeds, chop
- 1/2 tsp crushed red peppers
- 1/4 tsp ground ginger
- Cashews and green onions for garnish
- Carefully rinse each butter lettuce leaf and pat dry. Be sure to not tear the leaves.
- In a large skillet, heat 1 tbsp of sesame seed oil over medium high heat and add in the minced garlic along with the ground beef. Allow to cook until the beef becomes crumbly and browned. Around 7 minutes.
- Once beef is cooked, remove and drain and discard the grease. Transfer the beef to a bowl and set to the side.
- To the hot skillet, add the chopped red bell pepper and finely diced water chestnuts. Cook until the peppers become tender. 3 minutes or so.
- Transfer the beef back to the pan with the red pepper and water chestnuts. Combine together with a spoon.
- To the beef, add the coconut aminos, rice vinegar, red pepper flakes and ground ginger. Combine all ingredients with a spoon and allow to cook together, another 3 minutes or so.
- Arrange the lettuce cups on a platter and add a heaping spoonful of the beef mixture into each butter lettuce cup.
- Garnish each lettuce cup with green onions and cashews.
- If you would like to make additional sauce, feel free to add 1/4 cup coconut aminos along with 1 tbsp of rice vinegar and 1/8 tsp of ground ginger to a bowl and whisk together.
- Store any extra beef in a glass container and this will last up to 1 week in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.