Asian-Style Ground Beef Lettuce Wraps are a quick, flavorful meal loaded with savory beef and crisp veggies—perfect for busy weeknights!
Why You’ll Love This Recipe
• Light and low-carb – swap tortillas for lettuce and cut carbs without sacrificing flavor.
• Ready in 20 minutes – perfect for busy weeknights or last-minute entertaining.
• Crowd-pleasing – everyone can build their own wrap and choose their favorite toppings.
• Versatile – easily swap proteins, tweak spices or add veggies to suit your taste.
Ingredients
• 1 tablespoon olive oil
• 1 pound 93/7 lean ground beef
• ½ cup yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• ¼ cup water
• 1 head butter lettuce, leaves separated, washed and patted dry
• ½ cup shredded cheddar cheese
• ½ cup diced tomatoes
• ½ cup sour cream
• ½ cup guacamole
• 2 tablespoons fresh cilantro, chopped
Directions
- 1. Prep everything first. Dice the onion, mince the garlic, separate and wash lettuce leaves, and measure out all spices and toppings so you can cook without scrambling.
- 2. Heat the oil in a large skillet over medium-high heat until shimmering.
- 3. Add the diced onion and cook, stirring occasionally, for 2–3 minutes or until softened and starting to turn translucent.
- 4. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant—don’t let it burn.
- 5. Increase the heat to high, add the ground beef, and use a spatula to break it into small pieces. Cook, stirring and breaking up any large clumps, for 5–7 minutes or until no pink remains.
- 6. If there’s a lot of fat in the pan, carefully tilt the skillet and spoon out any excess, leaving just enough to coat and flavor the beef.
- 7. Sprinkle in the chili powder, ground cumin, garlic powder, onion powder, crushed red pepper flakes (if using), and season generously with salt and black pepper. Stir to evenly coat the beef and onions in the spices.
- 8. Pour in the ¼ cup water, stir to deglaze the pan, then reduce the heat to medium-low and let the mixture simmer for 2–3 minutes, stirring once or twice, until most of the liquid has evaporated but the beef remains moist.
- 9. Taste and adjust seasoning, adding more salt, pepper or chili powder if desired. Remove from heat.
- 10. Arrange the lettuce leaves on a platter or individual plates. Spoon about 2–3 tablespoons of the beef mixture into the center of each leaf.
- 11. Top each wrap with shredded cheddar, diced tomato, a dollop of sour cream, a scoop of guacamole, and finish with a sprinkle of chopped cilantro. Serve immediately.
Pro Tips and Variations
• For extra crunch, add shredded carrots or thinly sliced bell peppers to the beef mixture.
• Swap beef for ground turkey, chicken or pork for a lighter protein.
• Make it spicy by stirring in chopped jalapeño or a few dashes of hot sauce.
• Use romaine or iceberg if you prefer a sturdier cup.
• Turn it vegetarian: replace meat with crumbled tofu, tempeh or seasoned lentils.
Serving Suggestions
• Fresh lime wedges for squeezing over the assembled wraps.
• A side of salsa verde, pico de gallo or roasted corn salad.
• Tortilla chips or low-carb crackers for scooping any extra beef or toppings.
• Mexican rice or cilantro-lime cauliflower rice on the side.
Storage/Reheating
Store the cooked beef mixture in an airtight container in the refrigerator for up to 3 days. Keep lettuce leaves and toppings in separate containers to prevent wilting. To reheat, warm the beef in a skillet over medium heat or microwave in 30-second bursts until heated through. Assemble fresh before serving.
notes
• If you prefer a saucier filling, add an extra 2 tablespoons of water or a splash of tomato juice when simmering.
• To make ahead, cook the beef mixture and prep all toppings, then store covered. Assemble wraps just before eating to maintain lettuce crispness.
• For a freezer-friendly meal, portion cooked beef into freezer bags and freeze up to 3 months; thaw overnight in the fridge.
FAQs
Which lettuce works best for wraps?
Butter lettuce has soft, pliable leaves that are ideal for wrapping. Romaine and iceberg also work if you prefer more crunch.
Can I make these gluten-free?
Yes—just use gluten-free chili powder (many are already) and skip any toppings with hidden gluten.
How spicy are these wraps?
They’re mildly spiced from chili powder and cumin. Increase the crushed red pepper flakes or add hot sauce for more heat.
Can I prepare this ahead of time?
You can cook the beef and prep toppings a day in advance. Store everything separately and assemble just before serving.
Are these kid-friendly?
Absolutely. Keep the spice level low, and let kids choose their own toppings—cheese and sour cream are always a hit.
Conclusion
Asian-Style Ground Beef Lettuce Wraps are proof that you don’t need tortillas to enjoy big taco-inspired flavors. With a simple spiced beef filling and an array of fresh toppings, this recipe delivers crunch, creaminess and savory satisfaction in every bite. Whether you’re feeding a crowd or just craving a light dinner, these wraps come together in minutes and can be tailored to any palate. Enjoy them as is or get creative with your own toppings—either way, you’ll have a winner on the table.
