These lettuce wraps are wonderful, overflowing with Asian flavors, and a fantastic option for a family-style supper or entertaining. Allow a dollop of the beef mixture to be spooned into each lettuce leaf before serving. Enjoy your meat wrapped in lettuce like a burrito!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 16 Boston Bibb or butter lettuce leaves
- 1 pound lean ground beef
- 1 tablespoon cooking oil
- 1 large onion, chopped
- ¼ cup hoisin sauce
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons minced pickled ginger
- 1 dash Asian chile pepper sauce, or to taste (Optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 bunch green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
Instructions
- Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.
- Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
- Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.
- Serve on small plates or have napkins available since the mixture can sometimes drip a little.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 580 mg |
| Sugars | 10 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Liked this a lot. Left out chili pepper and used fresh ginger instead of the pickled.
Everyone loved it!
Tasty, quick, and easy, a perfect weeknight dinner. I used fresh ginger, but otherwise followed the directions exactly. I noticed (too late) in the video they serve it with grated carrots and more green onions, which I’ll do next time.
Lettuce wraps are a favorite of our family. I use very thinly sliced chicken and oyster mushrooms as well as lots of garlic, fresh ginger and garlic chili sauce. I also shred carrot and thinly sliced scallions and serve in butter lettuce leaves.
Loved it with ground chicken! Healthy, easy and delicious. I’ll definitely make this again.
Excellent and easy
Love these wraps! Delicious!
Very good
Great flavor and fun to eat! I use ground chicken sometimes to lower the fat and still delish. I also will add shredded carrots to increase the amount and to add fiber.
Easy recipe to follow and able to add in veggies according to taste. Flavorful and can see myself putting this recipe into rotation.
It is lacking flavor so I topped each wrap with a drizzle of sweet thai chili sauce (the orange kind not the red). It’s usually served with spring rolls. That actually made these wraps delicious.
Outstanding & Easy! Great twist to add the chopped pickled ginger, very flavorful! I didn’t have any water chestnuts, instead used chopped sauted shitake mushrooms & chopped cilantro. This is now our New Fav Asian Lettuce Wrap recipe!!! Thank you!
I found using pork sausage, (spicy) and a bit more fresh ginger and it was delicious
This recipe is not worth the effort. Incredible lack of flavor
Super good and super simple to make! I switched out the ground beef for ground turkey and the water chestnuts for walnuts! I’ve made it several times this way and wouldn’t change a thing. Serve with a pinot noir rosé or dry white.
It was way too sweet for my family and me.
Very delicious and nutritious!☺️
I followed one reviewers recommendation to increase some of the ingredients in the sauce. However I will likely decrease the hoisin sauce in the future. I also used 1 tsp of Asian chile pepper because I was afraid it would be too spicy. My bf and I loved it! Very easy to make too.
Terrific and easy recipe! I mostly make it with ground chicken breast and it is just as yummy as it is with ground beef!
We substituted ground chicken for the meat and didn’t have any ginger to use but it was still wonderful. I’ve actually doubled the recipe a couple times and kept it in refrigerator for quick snacks. It doesn’t last long! Definitely on our menu rotation.
Ground chicken is my fav meat to use in this excellent recipe. You can just spoon over a bed of lettuce in lieu of making lettuce cups. Makes a great easy and delicious meal. I’ve also filled endive leaves for parties and potlucks. You can control the heat with or without Sriracha sauce.