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Ground Beef Lettuce Wraps

Easy-to-make ground beef lettuce wraps boast a combination of ground beef, aromatics, and a sweet but tangy sauce. The wraps are held together with crispy lettuce for a light and refreshing meal you will love. For more ideas, try one of these ground beef recipes!

Ground Beef Lettuce Wraps on a plate.

Why You’ll Love This Recipe

  • Enjoy the easy ground beef lettuce wraps as a tasty appetizer or a quick dinner idea.
  • The lettuce wraps are ready and on the table in 30 minutes!

Ingredients You’ll Need

  • Ground Beef: I use beef, but you can replace it with ground chicken, turkey, or lamb. Use Beyond Meat for a vegetarian option. 
  • Carrots: Julienne a whole carrot for the recipe, or buy a bag of pre-shredded carrots for convenience.
  • Onions: Use yellow or white onions.
  • Garlic: I suggest using two fresh garlic cloves, but measure with your heart.
  • Ginger: Brighten the ground beef mixture with chopped fresh ginger.
  • Scallions: Scallions add a nice peppery finish to the wraps.
  • Hoisin: Sweet hoisin balances the other flavors. I prefer vegan hoisin made with mushrooms for extra umami but use what you have.
  • Soy Sauce: Deepen the flavor of the ground beef with soy sauce.
  • Rice Vinegar: Balance the other flavors with slightly sweet rice vinegar.
  • Sriracha: Add Sriracha to the ground beef lettuce wraps for a pop of heat.
  • Butter Lettuce: Use romaine lettuce, butter lettuce, or collard green leaves as vessels for the wraps. Alternatively, you can use spinach protein wraps.

How to Make Ground Beef Lettuce Wraps

The full recipe with measurements is in the recipe card below.

Step 1: Warm the ground beef in a large skillet over medium heat. Break it up using a meat chopper and cook until brown and heated, for about 10 minutes.

Ground beef cooking in a pan.

Step 2: Add onions and carrots to the ground beef. Cook until the onions become translucent and soften for about 5 minutes.

Onions and carrots cooking in the pan.

Step 3: Stir in the garlic, ginger, scallion whites, hoisin sauce, soy sauce, rice vinegar, and Sriracha. Cover with a lid and simmer for 5 minutes.

A pan covered with a lid.

Step 4: Remove the lid, lower the heat, and allow the beef mixture to reduce for 10 minutes.

Ground Beef with all the vegetables in a pan.

Step 5: Spoon the ground beef mixture into prepared lettuce leaves and garnish with scallion greens, toasted peanuts, and more Sriracha.

Ground Beef Lettuce Wraps on a plate.
Ground Beef Lettuce Wraps on a plate.

Serving Suggestions

What to do with the Leftovers

  • Refrigerate: Store leftovers in an airtight container for 3-4 days.
  • Freeze: Let the beef cool, then add it to a freezer-safe container or bag. Layer plastic wraps over the container before securing the lid to prevent freezer burn. Ground beef for the lettuce wraps freezes for up to 2-3 months.
  • Thaw: Defrost the leftovers in the refrigerator overnight.
  • Reheat: Warm the leftovers on the stovetop and prepare your lettuce wraps.
  • Repurpose: Use ground beef as an addition to casseroles, stir fries, and scrambled eggs.

More Ground Beef Recipes:

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Ground Beef Lettuce Wraps on a plate.

Ground Beef Lettuce Wraps

Tressa Jamil
Fill crispy lettuce with savory ground beef, aromatics, and a homemade sweet and tangy sauce to make healthy ground beef lettuce wraps.
5 from 6 votes
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Thai
Servings 8 Servings
Calories 174 kcal
Ingredients
  
  • 1 pound ground beef
  • 1 carrot, julienne
  • ½ medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 – inch fresh ginger, minced
  • 4 scallions, whites and greens reserved separately, finely chopped
  • ¼ cup vegan hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 3 teaspoons Sriracha
  • 1 head lettuce, leaves washed and patted dry
Optional:
  • ¼ cup peanuts, toasted
Instructions
 
  • Warm the ground beef in a large skillet over medium heat. Break it up using a meat chopper and cook until brown and heated, for about 10 minutes.
  • Add onions and carrots to the ground beef. Cook until the onions become translucent and soften for about 5 minutes.
  • Stir in the garlic, ginger, scallion whites, hoisin sauce, soy sauce, rice vinegar, and Sriracha. Cover with a lid and simmer for 5 minutes.
  • Remove the lid, lower the heat, and allow the beef mixture to reduce for 10 minutes.
  • Spoon the ground beef mixture into prepared lettuce leaves and garnish with scallion greens, toasted peanuts, and more Sriracha.
Notes
Serving Size: 2 Lettuce Wraps
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 174 kcal | Carbohydrates: 6 g | Protein: 11 g | Fat: 12 g | Saturated Fat: 4 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 349 mg | Potassium: 226 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1337 IU | Vitamin C: 3 mg | Calcium: 23 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 6 votes (4 ratings without comment)
Recipe Rating




Bonnie

Wednesday 15th of May 2024

Gave it 5 stars cause I know it's gonna be good, but I haven't made them yet. My question is how many wraps are in a serving?

Tressa Jamil

Thursday 16th of May 2024

Thank you for the rating and taking the time to comment. The serving size is 2 ground beef lettuce wraps; I will make sure to add that to the write-up. Thank you for bringing it to my attention.

Lisa

Tuesday 8th of August 2023

I have to wait on reviewing the recipe until I can try it one more time, because this first time around, the chef (ME!) didn't follow the recipe. My biggest mistake was leaving out the sriracha sauce. I have not been a fan of it as a condiment, so I figured I could leave it out and just use fried chili oil. It was pretty bland, so next batch will definitely have sriracha. Second, I didn't have peanuts, so I left them out. Next time, I will at least find cashews or something, if I don't have peanuts. I think they would have been lovely. The final mistake was using green leaf lettuce. Hey, I'm cheap. Lesson learned.

Once I add a little more flavor to my botched batch, I think I will roll up my left overs in rice paper with some cucumber for spring rolls. I bet it would be good as a topping for a vermachelli salad as well.

I will say that I loved the velvety texture of the meat. I can only assume that came from the almond butter. It felt very comforting and soothing. I will try it out again soon and check back.

Tressa Jamil

Thursday 10th of August 2023

You have me on the edge of my seat. I love hearing your cooking journey! Please let me know how it turns out the second time around.

Annie

Saturday 7th of January 2023

These wraps are a regular go-to for our family when we want a keto or low-calorie option! The sauce goes so well with the wrap and I love the crunch of the peanuts.