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Asian Lettuce Wraps

  • Prep Time: 20 Min
  • Cook Time: 20 Min
  • Servings: 8
  • Recipe Views: 148 Views

Recipe Description: If you’re trying to cut back on your carbs, this is a great lunch or dinner option. It’s light enough that you can use it as an appetizer or snack as well. They’re easy to make, so feel free to whip up a big batch for your family or friends. You don’t even have to assemble; just have the lettuce and the mixture ready to go. Everyone can scoop out their own portion.



Keep lettuce refrigerated until you're ready to serve, and be sure to let the ingredients fully cool (after cooking) before adding them into the lettuce wraps.

Step 1

Lettuce: Wash the lettuce leaves and arrange them on large pieces of paper towel to dry.

Step 2

Olive oil: Heat the olive oil on medium to high heat inside of a large pan or skillet.

Step 3

Onion: Chop the onion and cook it with the ground beef.

Step 4

Ground beef: Cook the ground beef with the onion in the olive oil over medium to high heat.

Step 5

A few minutes before the beef is fully cooked, add in the water chestnuts, hoisin sauce, garlic, soy, vinegar, ginger, and water chestnuts.

Step 6

Make sure the beef is cooked until browned.

Step 7

Hoisin sauce: Add the hoisin sauce to the ground beef mixture while it’s cooking.

Step 8

Garlic powder: Add the garlic powder to the ground beef mixture.

Step 9

Soy Sauce: Add in the soy sauce while the beef is still cooking.

Step 10

Vinegar: The vinegar should be measured out and added to the ground beef mixture.

Step 11

Ginger: Add the ginger to the ground beef mixture.

Step 12

Water chestnuts: Add the water chestnuts during the last few minutes of cooking. You want them to retain their crunch.

Step 13

Green onions: After you have removed the ground beef from the stove and placed it into a bowl, top the mixture with the green onions for a cool crunch.

Serving Suggestions

Place the mixture while it’s still warm, in a bowl for people to serve themselves. You should also arrange the lettuce on a platter, and place that with the ground beef mixture.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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