Healthy Ground Beef Lettuce Wraps
These Healthy Ground Beef Lettuce Wraps feature seasoned ground beef with Asian-inspired flavors, nestled in crisp lettuce cups and topped with fresh vegetables. They deliver bold taste and satisfying texture without the carbs, perfect for quick weeknight dinners.
Ingredients
- 1 pound lean ground beef 90% lean or higher
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated (or 1 teaspoon dried ginger)
- 1/4 cup low-sodium soy sauce or coconut aminos for gluten-free option
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha sauce optional, for heat
- 1 red bell pepper finely diced
- 1 can 8 oz water chestnuts, drained and chopped
- 3 green onions thinly sliced
- 1/4 cup fresh cilantro chopped
- 1 head butter lettuce leaves separated and washed (or iceberg, romaine, or green leaf lettuce)
- Optional toppings: shredded carrots sliced avocado, chopped peanuts, lime wedges
Instructions
- Prepare your lettuce cups by gently separating the leaves from the head, washing them thoroughly, and setting them aside to dry completely. For maximum crispness, you can place them in the refrigerator while preparing the filling.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the diced onion and cook for 3-4 minutes until it begins to soften and become translucent.
- Add the minced garlic and grated ginger to the pan and stir continuously for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.
- Incorporate the ground beef into the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes until the meat is no longer pink and has started to brown slightly.
- Pour in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and sriracha (if using). Stir well to combine all the flavors evenly with the meat. Let the mixture simmer for 2 minutes to allow the flavors to meld.
- Add the diced bell pepper and water chestnuts to the skillet, cooking for another 2-3 minutes until the peppers slightly soften but still maintain some crunch.
- Remove the pan from heat and fold in most of the green onions and cilantro, reserving some for garnish. Give everything a good stir to incorporate.
- Serve the beef mixture immediately with the prepared lettuce leaves and optional toppings, allowing everyone to assemble their own wraps by spooning the filling into lettuce cups and adding desired garnishes.
Notes
- For meal prep, store the beef filling and prepared toppings separately from the lettuce leaves. This prevents the lettuce from wilting.
- The filling will keep well in the refrigerator for up to 3 days and can be quickly reheated.
- For a more substantial meal, you can serve these with a side of cauliflower rice or a light Asian cucumber salad.
- To reduce sodium, try making your own hoisin sauce with peanut butter, garlic, five-spice powder, and a touch of honey.
- For extra crunch, try adding a small handful of crushed rice noodles to the filling before serving.