Ground Beef Lettuce Wraps

Ground Beef Lettuce Wraps: The Healthy Ground Beef Lettuce Wraps are full of tasty, soft beef that has been seasoned, healthy vegetables, and crunchy sesame seeds. The sesame ginger garlic sauce that comes with these protein-packed bags makes them taste great and can be changed to fit different diets.



Ground Beef Lettuce Wraps


  • While I understand that “egg roll in a bowl” is popular, the taco lover in me wants to scream “There’s a wrap for that!!” Also, trust me, I get why bowls are fun.
  • There are more than six bowl recipes on this page alone, and I’ve written whole books about them. But if the bowl isn’t food, it’s not better than putting food in other food.




  • Fresh, whole food items are used in this recipe, and it can be changed to fit a variety of diets:
  • This recipe doesn’t have any gluten in it if you use tamari or coconut aminos.
  • If you can’t have any grains, use arrowroot powder and broccoli rice instead of cornflour.
    Instead of soy sauce, use coconut aminos in your paleo ground beef lettuce wraps.
  • Serve them with cauliflower rice and real maple syrup for a sweet touch.
  • If you want to make low-carb beef lettuce wraps, don’t use the filling. Instead, use cauliflower rice and sweetness that comes from monk fruit or stevia.



    • Sweetener: maple syrup, brown sugar, or coconut sugar
    • Soy Sauce: feel free to substitute tamari (gluten free) or coconut aminos (soy free
    • Toasted Sesame Oil
    • Rice Vinegar: substitute white vinegar if needed
    • Thickener: cornstarch (gluten free) or arrowroot powder (grain free)




  • Ground Beef: or ground chicken, turkey, pork, or bison!
  • Fresh Garlic
  • Fresh Ginger: or ginger paste
  • Bell Pepper
  • Shredded Carrots
  • Green Onions
  • Boston Bibb Lettuce: separated into “cups”; you can also use romaine lettuce leaves or iceberg lettuce leaves
  • Sesame Seeds: for garnish, crunch, and additional healthy fats.



  • If the family comes over and wants something, give them a handful of Ground Beef Lettuce Wraps. So simple to make and so tasty to eat. To make tasty Asian Lettuce Wraps,
  • just sauté ground beef and vegetables until they are soft, then add the sour ginger garlic sauce and let it all cook together. Along with steamed or broccoli rice, this dish will make you feel fuller.




  • Whisk the sauce’s ingredients together until they are well mixed. You can make the sauce ahead of time by up to one day.
  • COOK. In a 12-inch pan, cook the ground beef until it’s no longer pink. Use a wood spoon or spatula to break it up into small pieces.
  • BODY SMELLS. Add the ginger and garlic, and cook for another one to two minutes while stirring all the time.
  • HARD VEGS. Cook for three to four minutes, until the carrots and bell pepper are soft.
  • Add the sauce that you just made to the meat mixture and mix it well. Allow the sauce to thicken for two to three minutes.
  • FILL IN. Add the sliced green onions and sesame seeds, then mix everything together.
  • DO WHAT YOU WANT. Put the filling in leaf wraps, and serve them with or without rice. Have fun!



Also See

Banana Strawberry Bread Recipe With Glaze



For a fuller MEAL

  • put steamed white rice or cauliflower rice between the ground beef lettuce wraps and the beef mixture.
  • Meal Prep It: These are great for reheating! Separate the leaf wraps and ground beef stuffing. Heat the stuffing in the microwave for 30 to 60 seconds, then put it in the wraps.
  • The sauce is already thick enough without the thickener because we added a little arrowroot powder. If you want the sauce to be lighter, you can skip this step.
  • Dipping Sauce: Set aside ⅓ of the sauce before you add the arrowroot powder or cornflour. When you serve, use the sauce that you saved as a dipping sauce.
  • More veggies: You can add more veggies if you want to! Use green or red cabbage shreds and/or zucchini shreds. On top of that, we like to use pickled radishes when we have them.


Lettuce Wrap Sauce

  • ¼ cup maple syrupbrown sugar, or coconut sugar
  • ¼ cup coconut aminostamari, or soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp toasted sesame oil
  • ¼ – ½ tsp red pepper flakesoptional
  • 2 tsp arrowroot powderor cornstarch

Ground Beef Filling

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 cloves garlicminced
  • 2 tsp grated fresh ginger
  • 1 medium red bell pepperfinely diced
  • ½ c shredded carrots
  • 4 whole green onionssliced into 1” pieces
  • kosher saltto taste
  • ground pepperto taste
  • sesame seedsto taste, for garnish
  • Boston Bibb lettuce
  • steamed white rice or sauteed cauliflower riceoptional, for serving


  • Put the sauce together. A measuring cup should hold the maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes (if you want to add them).
  • Mix everything together with a whisk. Mix in the arrowroot powder with a whisk until everything is well mixed.
  • In a 10″ pan, heat the olive oil over medium-high heat until it shimmers. In about 5 minutes, the ground beef will be done. Use a wooden spoon to break it up as you cook.
  • When you add the garlic and ginger, keep stirring the food for one to two minutes, or until it smells very good.
  • Add the carrots and bell pepper. Cook for 3–4 minutes, until the carrots are soft enough to bite.
  • Add the sauce to the pan’s contents and stir it around. Simmer for two to three minutes, or until the sauce gets a little thicker. If you think it needs it, add salt and pepper.
  • Add the green onions that have been cut up.
  • Add the filling to leaf wraps, with or without rice, and sprinkle sesame seeds on top. It makes 8 wraps without rice and 12 wraps with rice.



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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