Asian Lettuce Wraps: The Ultimate Lettuce Wrap Recipe
Introduction to Asian Lettuce Wraps
Asian lettuce wraps are a delightful and healthy dish that brings vibrant flavors and textures right to your table. These wraps are not only easy to make but are also incredibly versatile, making them a favorite for family dinners or casual gatherings. With a satisfying filling of ground beef, fresh vegetables, and a savory sauce, they offer a perfect balance of taste and nutrition. Whether you’re looking for a quick weeknight meal or a dish that impresses guests, this Asian lettuce wrap recipe has you covered!
A Personal Story Behind My Asian Lettuce Wrap Journey
Growing up, my family often visited a local Asian restaurant where we would order lettuce wraps as an appetizer. The combination of crisp lettuce and flavorful fillings always captivated my taste buds. As I got older, I decided to recreate this dish at home, making it a staple for family gatherings and weeknight dinners. Each time I prepare these wraps, I’m reminded of those joyful moments spent around the dinner table, sharing stories and savoring delicious food.
What Makes This Asian Lettuce Wrap Recipe Special?
This recipe stands out because of its unique blend of ingredients. The savory sauce combines maple syrup, coconut aminos, and toasted sesame oil, creating a perfect balance of sweetness and umami. The use of fresh ginger and garlic elevates the flavor profile, while the vibrant bell peppers and carrots add a satisfying crunch. Plus, the option to customize with additional vegetables or a vegetarian substitute makes this dish adaptable to various dietary preferences.
The Full Asian Lettuce Wrap Recipe
Ingredients
- ¼ cup maple syrup, brown sugar, or coconut sugar
- ¼ cup coconut aminos, tamari, or soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- ¼ – ½ teaspoon red pepper flakes, optional
- 2 teaspoons arrowroot powder, or cornstarch
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 medium red bell pepper, finely diced
- ½ cup shredded carrots
- 4 whole green onions, sliced into 1” pieces
- Kosher salt, to taste
- Ground pepper, to taste
- Sesame seeds, to taste, for garnish
- Boston Bibb lettuce
- Steamed white rice or sautéed cauliflower rice, optional, for serving
Instructions
- Make the sauce by combining maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes (if using) in a measuring cup. Whisk until well combined. Add arrowroot powder and whisk until smooth.
- Heat olive oil in a 10” skillet over medium-high heat until it shimmers. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Tip: Ensure the beef is well browned for optimal flavor.
- Add the minced garlic and grated ginger, cooking and stirring continuously until very fragrant, about 1-2 minutes.
- Toss in the diced bell pepper and shredded carrots, cooking until slightly tender, about 3-4 minutes. Tip: You can add water chestnuts or mushrooms for extra crunch.
- Pour the sauce over the skillet contents, then stir. Simmer until the sauce slightly thickens, around 2-3 minutes. Taste for seasoning and adjust with salt and pepper if needed.
- Stir in the sliced green onions.
- Spoon the filling into lettuce wraps, with or without rice, and garnish with sesame seeds. This recipe makes 8 wraps without rice or 12 wraps with rice.
Serving Suggestions and Variations for Asian Lettuce Wraps
These Asian lettuce wraps are delicious on their own, but you can elevate the experience with a few serving suggestions. Pair them with steamed white rice or sautéed cauliflower rice for a more filling meal. For an added crunch, consider serving them with crispy wonton strips or a side of pickled vegetables. You can also customize the wraps by adding additional ingredients like chopped peanuts, cilantro, or avocado for a fresh twist. And if you’re looking for a vegetarian option, feel free to substitute the ground beef with plant-based crumbles that mimic the texture and flavor.
Frequently Asked Questions About Asian Lettuce Wraps
Can I make these wraps ahead of time? Yes, you can prepare the filling in advance and store it in the refrigerator for up to 3 days. Just assemble the wraps when you’re ready to serve.
What type of lettuce is best for wraps? Boston Bibb lettuce is ideal due to its large, pliable leaves, but you can also use iceberg or romaine lettuce if preferred.
How can I adjust the spice level? You can customize the spice level by adjusting the amount of red pepper flakes according to your taste preference. Start with a small amount and add more if desired.
Is this recipe gluten-free? Yes, if you use gluten-free soy sauce or coconut aminos, this recipe can be gluten-free.
Can I freeze the filling? Yes, the filling can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Asian Lettuce Wraps
Equipment
- 10-inch skillet For cooking the filling.
Ingredients
Main Ingredients
- 0.25 cup maple syrup, brown sugar, or coconut sugar
- 0.25 cup coconut aminos, tamari, or soy sauce
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 0.25 teaspoon red pepper flakes optional
- 2 teaspoons arrowroot powder or cornstarch
- 1 tablespoon olive oil
- 1 lb ground beef
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 medium red bell pepper, finely diced
- 0.5 cup shredded carrots
- 4 whole green onions, sliced into 1” pieces
- Kosher salt, to taste
- Ground pepper, to taste
- Sesame seeds, to taste, for garnish
- Boston Bibb lettuce
- Steamed white rice or sautéed cauliflower rice, optional, for serving
Instructions
- Make the sauce by combining maple syrup, coconut aminos, rice vinegar, sesame oil, and red pepper flakes (if using) in a measuring cup. Whisk until well combined. Add arrowroot powder and whisk until smooth.
- Heat olive oil in a 10” skillet over medium-high heat until it shimmers. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Tip: Ensure the beef is well browned for optimal flavor.
- Add the minced garlic and grated ginger, cooking and stirring continuously until very fragrant, about 1-2 minutes.
- Toss in the diced bell pepper and shredded carrots, cooking until slightly tender, about 3-4 minutes. Tip: You can add water chestnuts or mushrooms for extra crunch.
- Pour the sauce over the skillet contents, then stir. Simmer until the sauce slightly thickens, around 2-3 minutes. Taste for seasoning and adjust with salt and pepper if needed.
- Stir in the sliced green onions.
- Spoon the filling into lettuce wraps, with or without rice, and garnish with sesame seeds. This recipe makes 8 wraps without rice or 12 wraps with rice.