Ground Beef Lettuce Wraps Recipe

Okay, so you want something fast, fresh, and full of flavor? These Ground Beef Lettuce Wraps are your new go-to. Think savory beef, crunchy veggies, a punch of ginger-soy sauce, all wrapped up in a cool lettuce leaf.

They’re easy, healthy-ish, and totally customizable. Want them spicy? Sweet? Low-carb? Got you covered. Let’s get into it.

Can I Make These Without Gochujang?

Yes, you can skip the gochujang or swap it out if you don’t have any on hand. It adds a nice depth of flavor and a touch of heat, but if you’re not into spice or can’t find it at the store, just leave it out — or use a little chili garlic sauce or sriracha instead. You’ll still get that bold Asian-style flavor from the soy sauce, ginger, and garlic.

Ingredients

Let’s talk what you’ll need — most of this stuff is probably already in your pantry or fridge.

For the Beef Filling:

• 1 tbsp avocado oil (or any neutral oil)
• 1 diced onion
• 1 diced red bell pepper
• 2 lbs lean ground beef (85% lean works best)
• 2 grated carrots
• 8 oz can water chestnuts, chopped
• ⅓ cup chopped cilantro
• ⅓ cup sliced green onions
• Sesame seeds (for garnish)

For the Sauce:

• 2 tsp sesame oil
• 1 tbsp minced ginger
• ⅓ cup brown sugar (or coconut sugar for a GF option)
• ½ cup reduced sodium soy sauce (use tamari to keep it gluten-free)
• 1 tsp garlic powder
• 2 tbsp gochujang (or chili garlic sauce if you want heat)
• 2 tbsp rice wine vinegar (or sherry)
• 2 tbsp lime juice

For Serving:

• 2 heads of butter lettuce, red leaf, or green leaf
• Optional: rice, quinoa, or cauliflower rice
• Kimchi, extra cilantro, or lime wedges

Ground Beef Lettuce Wrap Filling

This isn’t just a basic beef stir-fry — it’s got texture, depth, and that classic Asian umami punch. The beef is cooked with sweet, savory, and spicy layers, then tossed with fresh crunch from carrots, water chestnuts, and herbs.

It’s the kind of filling you can eat on its own, but wrapping it in lettuce? That’s where the magic happens.

How to Make Ground Beef Lettuce Wraps?

Alright, let’s break it down step by step. This whole thing takes about 25 minutes — start to finish.

Step 1: Mix the Sauce

Grab a bowl, toss in all the sauce ingredients, and whisk it up. Set it aside while you cook the beef.

Step 2: Sauté the Veggies

Heat oil in a big skillet over medium-high. Toss in onion and red pepper. Cook for 3–4 minutes until they start to soften and brown a bit.

Step 3: Brown the Beef

Add the ground beef and cook it up, breaking it into small bits with a spatula. Once it’s browned and cooked through, pour in about half the sauce and let it simmer for 2 minutes.

Step 4: Add Crunch

Toss in carrots, water chestnuts, and the rest of the sauce. Stir it all together and let it cook another 2–3 minutes so the flavors marry.

Step 5: Finish with Fresh

Take it off the heat. Stir in cilantro and green onions. Sprinkle with sesame seeds.

Chef’s Tips!

• Use a meat masher or potato masher to break up the beef faster — it’s way easier than a spatula.
• Make it ahead : The filling keeps great in the fridge for 3–4 days. Reheat and wrap when ready to eat.
• Don’t skip the lime juice — it brightens everything up at the end.
• Adjust the spice : Like it fiery? Add more gochujang or a splash of hot sauce.

Can I Use Ground Chicken?

Yes, you can! Ground chicken works just fine — just cook it a little longer to make sure it’s fully cooked through. It’ll be a bit lighter, but still tasty.

You can also use turkey, pork, or even plant-based crumbles if you’re going meatless.

Make It Your Way

This recipe is totally flexible. Here are some fun ways to switch it up:

• Low-carb? Skip the sugar and rice, and serve with cauliflower rice.
• Spicy lovers? Add more chili paste or top with sliced jalapeños.
• Sweet tooth? Add a splash of pineapple juice or mango for a tropical twist.
• Veggie version? Swap the beef for crumbled tofu or mushrooms.

What If I Don’t Have Rice Wine Vinegar?

No worries — rice wine vinegar gives a mild sweetness, but if you don’t have it, you can substitute it with apple cider vinegar, white wine vinegar, or even a splash of lemon juice. Just start with a little and taste as you go — some vinegars are stronger than others.