Home > Dinner > Beef Lettuce Wraps Beef Lettuce Wraps May 26, 2019 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick “pickled” shallots. Pair these wraps with an easy cucumber salad or Panzanella salad. The Best Beef Lettuce Wraps We’ve been enjoying a variety of lettuce wraps over the past few weeks, including Turkey, Buffalo Chicken, Asian Chicken, and Vegetarian Lettuce Wraps. Surprisingly, I hadn’t yet attempted a PF Chang’s-style Beef Lettuce Wrap. After some experimentation, we perfected it. Let’s just say it tastes as good as, if not better than, PF Chang’s version, and it’s definitely going to become a regular in our meal rotation! Ingredients Rice: We use coconut-lime rice as a base for our lettuce wraps for a flavorful yet balanced meal, cooking the rice in coconut milk for added flavor. Beef: We cook ground beef with garlic, ginger, carrot, and green onion, then mix in a simple, homemade sauce for a delicious filling. Lettuce: Butter lettuce for wrapping the Beef Lettuce Wraps. Toppings: The wraps are completed with quick pickled shallots, crushed nuts, and fresh herbs (cilantro and green onion) atop the rice and saucy beef. How To Make Beef Lettuce Wraps Cook ground beef: with garlic, ginger, carrots, and green onions. Prepare a sauce: with simple ingredients and mix it into the cooked beef. Lay the beef mixture: on lettuce leaves. Add toppings: like pickled shallots, nuts, and herbs. Serve and enjoy! STORAGE Can You Make Lettuce Wraps Ahead of Time? Yes, you can make lettuce wraps ahead of time. Prepare the beef filling and sauce, and store them in the refrigerator. Just before serving, reheat the beef and assemble the wraps with fresh lettuce and toppings. This method keeps everything fresh and tasty. To freeze leftovers: Freeze cooked beef filling and sauce separately. Do not freeze lettuce and toppings; prepare fresh. Thaw in the fridge overnight and reheat before serving. QUICK TIPWhich Lettuce Is Best For Wraps? Iceberg, green leaf, and butter lettuce (Boston or Bibb) are most commonly used for wraps. Iceberg is crisp and favored for Asian-style wraps, but it can break easily. Butter lettuce is my personal favorite due to its flavorful, crisp nature and ease of rolling. More 30-Minute Dinner Recipes Chicken Ramen Blackberry Basil Pizza Beef Chow Mein Pineapple Chicken Salad Coconut Chicken Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Beef Lettuce Wraps 4.72 from 7 votes - Review this recipe Easy 30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick "pickled" shallots. SAVE TO RECIPE BOX Print Recipe Beef Lettuce Wraps 4.72 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy 30-minute Beef Lettuce Wraps with coconut-lime jasmine rice, veggies, and quick "pickled" shallots. Course Dinner, Main Course Cuisine American Keyword beef lettuce wraps Prep Time 20 minutes minutes Cook Time 10 minutes minutes Total Time 30 minutes minutes Servings 2 -4 servings Chelsea Lords Calories 725kcal Author Chelsea Lords Ingredients▢ 3/4 cup jasmine rice▢ 1 can (15 ounces) Lite coconut milk▢ Fine sea salt and freshly cracked pepper▢ 2-3 juicy limes separated ▢ 1 small shallot cut into thin rings▢ 2 tablespoons rice wine vinegar▢ 1 teaspoon each: minced ginger & minced garlic▢ 1 head Boston lettuce▢ 1 large carrot, diced (heaping 1/2 cup diced)▢ 2-3 green onions, separated▢ 1 pound lean (93/7) ground beef▢ 1 tablespoon canola oil▢ 1 and 1/4 teaspoon cornstarch▢ 1/4 cup + 1 tablespoon beef stock, or broth, divided▢ 2 tablespoons each: lite soy sauce, oyster sauce▢ 1 teaspoon sesame oil ▢ 1 teaspoon light brown sugar (lightly packed)▢ Garnish with: roasted and salted peanuts or cashews (coarsely chopped), finely chopped cilantroUS - Metric USMetric InstructionsRICE and SHALLOT: In a small pot, combine rice, coconut milk, and 1/4 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover and simmer until the milk is fully absorbed, 10-15 minutes. Remove from heat and let the rice stand (still covered) for 10 minutes or until everything else is ready to eat. Fluff the rice with a fork; stir in 2 tablespoons fresh lime juice. Thinly slice the shallot into rings, place in a small bowl and add in rice vinegar. Set aside, stirring occasionally.PREPARE VEGGIES: Mince garlic and peel the ginger and mince to get 1 packed teaspoon of each. Use fresh ginger and garlic so it doesn't burn over the high heat like jarred garlic/tube ginger will. Rinse lettuce and thoroughly dry. Peel carrot and dice into small pieces. Thinly slice green onions and separate the white sections from the darker green. Pat ground beef dry with a paper towel.COOK: Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. When oil is shimmering, add ginger and garlic and saute, stirring, until fragrant, about 30 seconds to 1 minute (being careful to not let it burn). Add in the beef and season to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper). Increase heat to high; cook and break up until browned on the outside (about 5 minutes). While the beef is cooking, whisk together the cornstarch and 1 tablespoon beef stock in a small bowl. Once smooth, add in the remaining 1/4 cup beef stock, soy sauce, oyster sauce, sesame oil and brown sugar. Whisk until smooth. COOK CONT.: To the beef, add the carrot and white sections of the green onions. Stir for another 2-3 minutes or until tender. Drain off any fat (or dab it off with a paper towel) if needed. Add in the sauce and stir for about 1 to 1 and 1/2 minutes or until it thickens and coats the beef.ASSEMBLE: Lay out lettuce leaves and fill with even amounts of rice. Add the saucy beef mixture on top. Garnish wraps with crushed peanuts or cashews and the shallots (drain and discard excess liquid). Garnish with the green onion tops and chopped cilantro. Add plenty of lime wedges to the plates and be sure to drizzle that on before eating. Nutrition FactsCalories: 725kcal | Carbohydrates: 71g | Protein: 58g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1758mg | Potassium: 1355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8833IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 8mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This was really yummy! I’ve never done a lettuce wrap sandwich before, but now I’m convinced. The coconut lime rice and the cool lettuce was perfect with the spicy beef. I usually use up red onions by pickling them, cooking up some cider vinegar with water, sugar and a few peppercorns and parking it in the fridge for at least a few hours. We found the shallots a bit harsh so I might use this technique with them next time to mellow them and do them the night before. It won’t be a true 30 minute recipe then, but that’s ok. This is a winner and will be on the rotation at my house this summer for sure! Reply
Thank you so much for your comment and review Cynde! 🙂 I’m so happy you liked these wraps, and I think you’re idea to use pickled red onions for a less harsh bite next time sounds perfect! 🙂 Reply
Absolutely wonderful. I used double the carrots (and used rainbow ones!) to get a little more vegetables in. Boston lettuce was a perfect wrap! Loved the chopped cashews too! Reply
Hi there, I love these, what a nice late summer meal that fills you up without loading you up with carbs. I do add one diced red pepper and I use all the green onions (I add the white parts like you mentioned ) and then top my lettuce wraps with the additional green onion, cilantro, fresh squeezed lime juice & chopped cashews. Reply