Asian Lettuce Wraps (Ready in 35 Minutes)
If you're looking for a fresh, quick, and healthy meal this summer, try these flavorful Asian Lettuce Wraps! With just five easy steps, you can create a fun and light meal that's perfect for lunch or dinner. Start by rinsing tender Boston bibb or butter lettuce, then cook your choice of ground beef, chicken, or turkey with onions, bell peppers, garlic, and throw in some crunchy water chestnuts for texture. The secret is in the bold-flavored sauce made using Hoisin, soy sauce, rice wine vinegar, sesame oil, and a kick of sriracha for those who love some heat. Assemble the wraps by filling each lettuce leaf with the savory meat mixture, and top with grated carrots, chopped peanuts, and green onions for extra crunch. Serve with rice on the side to make it a perfect, family-pleasing meal!
Equipment
12-inch heavy skillet or wok
Cutting Board
Chef’s Knife
Small mixing bowl (for sauce)
Instant-read thermometer
Serving platter
Ingredients
2 heads butter lettuce - Boston bibb or butter lettuce, rinsed and dried
1 pound ground beef - 450g, or substitute ground turkey or chicken
2 tablespoons avocado oil - or other neutral cooking oil, divided
1 whole white onion - diced- 1 whole bell pepper - any colour, diced
2 cloves garlic - minced- 1 can diced water chestnuts - 8 oz / 225g, drained
1 tablespoon soy sauce- 1 tablespoon rice wine vinegar - seasoned
¼ cup hoisin sauce - 60ml- 2 teaspoons toasted sesame oil - adjust to taste
1 tablespoon sriracha sauce - or Asian red chilli sauce, to taste
½ teaspoon ground ginger
¼ cup peanuts - chopped, 35g
¼ cup green onions - chopped, 25g, about 2-3 stalks
½ cup carrot - grated, 55g, about 1 medium carrot
Instructions
- Rinse your lettuce and pat dry gently, or lay on a clean kitchen towel or paper towels to dry.2 heads butter lettuce
- In a large heavy skillet, heat one tablespoon of cooking oil over medium-high heat. Add the ground meat, spread it into an even layer, and let it cook undisturbed for 1-2 minutes to develop browning. Break the meat into small pieces and continue cooking until no pink remains and the internal temperature reaches 160°F / 71°C for beef or 165°F / 74°C for chicken or turkey, about 6-8 minutes total. Drain any excess fat.1 pound ground beef, 2 tablespoons avocado oil
- While the meat browns, dice the onion and bell pepper if not already prepped.1 whole white onion, 1 whole bell pepper
- Transfer the browned meat to a plate and set aside. Return the skillet to medium heat, add the remaining tablespoon of cooking oil, then add the diced onion and bell pepper. Sauté for 3-4 minutes until slightly softened.2 tablespoons avocado oil, 1 whole white onion, 1 whole bell pepper
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Return the browned meat to the skillet and stir to combine.2 cloves garlic
Sauce and Toppings
- In a small bowl, whisk together the soy sauce, rice wine vinegar, toasted sesame oil, hoisin sauce, ground ginger, and sriracha. Pour the sauce over the meat and vegetable mixture in the skillet. Toss everything together over medium heat for 60 seconds until the sauce coats the filling evenly.1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, ¼ cup hoisin sauce, 2 teaspoons toasted sesame oil, 1 tablespoon sriracha sauce, ½ teaspoon ground ginger
- Stir in the drained water chestnuts and cook for 30 seconds until heated through. Remove the skillet from heat.1 can diced water chestnuts
- Prepare your toppings: grated carrot, chopped peanuts, and chopped green onions.¼ cup peanuts, ¼ cup green onions, ½ cup carrot
- Arrange the lettuce cups on a platter. Spoon the warm filling into each cup and top with grated carrot, chopped peanuts, and green onions. Serve immediately, with steamed white rice on the side if desired.2 heads butter lettuce, ¼ cup peanuts, ¼ cup green onions, ½ cup carrot
Notes
Storage: Refrigerate the meat filling in an airtight container for up to 3 days. Keep toppings (peanuts, green onions, grated carrot) stored separately and add fresh when serving.
Freezer-friendly: Portion cooled filling into zip-lock bags, press flat, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Cook the filling and mix the sauce up to a day ahead. Reheat in a skillet over medium heat with a splash of water to loosen.
Substitutions: Swap ground beef for ground chicken, turkey, or pork. Use tamari or coconut aminos in place of soy sauce for a gluten-free version. Iceberg lettuce works if you can't find butter lettuce.
Pro tip: Let the ground meat sit undisturbed in the hot pan for 1-2 minutes before breaking it up — this builds deep, caramelised flavour instead of steaming the meat.
Nutrition
Serving: 1servingCalories: 528kcalCarbohydrates: 25gProtein: 25gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 81mgSodium: 717mgPotassium: 785mgFiber: 5gSugar: 9gVitamin A: 5449IUVitamin C: 10mgCalcium: 82mgIron: 5mg
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