Beef Lettuce Wraps are easy to make and so yummy! Ground Beef Lettuce Wraps are the perfect healthy, low carb dinner everyone will love!
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These Beef Lettuce Wraps are without a doubt my new fav meal for Spring/Summer… and let’s be real, probably every season moving forward because they’re just so simple, and light.
Everything I love about traditional sandwiches is in these wraps but without all the extra carbs!
These can be ready in under 30 minutes and are incredibly flavorful!
Why we love these Lettuce Wraps with Ground Beef
There are so many reasons to try this lettuce wrap recipe and here are some of the reasons we love it:
- Quick and easy – Less than 30 minutes for the most delicious lunch or low carb dinner!
- Lower in calories – There are less than 400 calories per serving in this ground beef lettuce wrap recipe.
- Full of flavor – All the seasonings in this recipe give the most amazing flavor to this dish!
Hamburger Lettuce Wraps ingredients
For the meat:
For the sauce:
- Boston lettuce or Butter lettuce
- Sesame seeds
- Green onions
You can find substitutions for all of these ingredients below in the green shaded box.
What is the best lettuce for lettuce wraps?
Boston lettuce (also known as Bibb lettuce) is best for lettuce wraps.
Boston lettuce will hold up a bit better than butter lettuce, use Boston if you can find it. You can also use mini romaine heart leaves, leafy romaine, or iceberg.
How to make Lettuce Wraps with Ground Beef
- Brown ground beef in a skillet in olive oil and cook for 5-7 minutes. Stir in onions, garlic, and carrot, and cook for an additional 2-3 minutes.
- Add broccoli and chopped water chestnuts. Cook for an additional 2-3 minutes.
- Mix together your sauce ingredients. Stir to coat the meat/veggies in the sauce and cook for an additional minute.
- Place about ¼ cup of the cooked ground beef mixture on the lettuce leaves, and top with a sprinkle of sesame seeds and some green onions. Enjoy!
Lettuce Wraps Ground Beef substitutions and additions
Ground Beef: We like 85/15 ground beef. Feel free to use leaner ground beef depending on what you like. To make vegetarian you can use cooked lentils or ground beef substitute. You’ll need to adjust your cooking time. I haven’t tried making this with ground turkey or ground chicken but I think it would work.
Boston lettuce: Boston lettuce will hold up a bit better than butter lettuce, use Boston if you can find it. You can also use mini romaine heart leaves, leafy romaine, or iceberg.
Chopped Water Chestnuts: If you can’t find chopped water chestnuts, throw a can of sliced water chestnuts in the food processor with the chicken and let the food processor do the work. You can also skip them.
Broccoli: If you need to hide the broccoli, try adding it right into the food processor with the chicken. You can also omit it.
Other veggies: You can add heartier veggies like mushrooms, chopped zucchini, or finely diced red bell pepper at the beginning when adding the chicken. Add slivered snow peas, green peas, fresh corn, or bean sprouts at the end of cooking the chicken.
Green Onions: Green onions are optional. You can also try finely chopped cilantro as a garnish if you have it on hand.
How to serve this Beef Lettuce Wraps Recipe
What to put in Lettuce Wraps
- As many veggies as you want!
Sauce for Lettuce Wraps
- Our sauce is light and flavorful with hints of ginger and sesame. You could also try the dipping sauce from our Chicken Lettuce Wraps.
How to store Beef Lettuce Wraps
Refrigerating: You can store leftover cooked ground beef filling in a sealed airtight container in the refrigerator for up to 3 days. Don’t assemble the lettuce wraps until you’re ready to eat! If you’ve washed the lettuce, put it in a paper towel lined container to prevent it from getting wilted.
Freezing: We haven’t tried freezing the filling for these beef lettuce wraps. I think it might freeze well. The vegetables may get soggy.
Reheating: You can reheat the ground filling in a covered sauté pan on medium low heat with a splash of water, until warmed through. Or microwave in a bowl with a splash of water, covered loosely with a damp paper towel, for about 45 seconds to 1 minute.
Lettuce Wraps Beef FAQs
Yes, they are packed with protein, loaded with veggies, and low in carbs.
Parchment paper is a great way of keeping your lettuce from getting soggy. If you prep the wraps too early, the filling can make the wraps soggy.
Rinse your lettuce in cool water to clean it.
Beef Lettuce Wraps
For the filling:
For the sauce:
- Preheat a 12” heavy skillet or wok over medium high heat. Add olive oil and heat for one minute.
- Add ground beef to the skillet and cook for 5-7 minutes or until the meat starts to brown.
- Add onions, garlic and carrot to the skillet with the ground beef. Stir together and cook for an additional 2-3 minutes until the vegetables start to soften.
- Once the onion/garlic/carrots have softened, add broccoli and chopped water chestnuts. Cook for an additional 2-3 minutes or until broccoli starts to soften.
- While the meat cooks, mix together your sauce of coconut aminos, rice wine vinegar, sesame oil, pepper, ginger and red pepper flakes. Stir to coat the meat/veggies in the sauce and cook for an additional minute.
- Place about ¼ cup of the cooked ground beef mixture on the leaves of the lettuce, top with a sprinkle of sesame seeds and some green onions. Enjoy!