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Spicy Beef Lettuce Wraps

This Asian-inspired dish ditches the high-calorie tortillas and uses lettuce leaves for the wraps.

Makes 4 servings

image of woman with bag of groceries

Cook up this beef mixture and freeze it for an easy meal at some point in the future. Want to get the most out of your time? Double the recipe and freeze the mixture in two bags. Now you have two meals ready to pull out, re-heat and eat!

Makes 4 servings

1 pound 95 percent lean ground beef
1/2 cup chopped onion
2 teaspoons minced garlic
1 teaspoon fresh ginger, peeled and minced
1 Tablespoon sesame oil
2 Tablespoons low-sodium soy sauce
1 Tablespoon hot water
1/2 teaspoon honey
1 Tablespoon low-sodium hot chili sauce
1 1/2 Tablespoons fresh lime juice

Serve with:
3 green onions, chopped
1/4 cup unsalted dry-roasted peanuts, chopped
1/4 cup fresh cilantro, chopped
8 large Romaine leaves


In a large skillet, cook ground beef and onions over medium heat until meat is almost cooked through and onions are soft.

Add garlic and ginger and cook until meat is no longer pink and garlic and ginger are fragrant.

In a small bowl, mix together sesame oil, soy sauce, water, honey and hot chili sauce. Pour over beef and stir to coat. Cook until slightly thickened.

Remove from heat and stir in lime juice. Cool slightly and spoon into freezer bag.

Do not freeze green onion, peanuts, cilantro or lettuce.

When ready to serve, reheat until meat reaches 165 degrees F. Serve in romaine lettuce leaves and top with onions, peanuts and cilantro.

Nutrition Information Per Serving
Calories 279
Fat 14 g
Saturated fat 4 g
Cholesterol 70 mg
Protein 27 g
Carbohydrates 11 g
Fiber 2 g
Sodium 70 mg

Updated November 28, 2012