Beef Lettuce Wraps
Updated Jun 27, 2025
Beef lettuce wrap recipe uses ground beef that is browned on the stovetop and mixed with an Asian-inspired peanut sauce, and is ready in 15! Serve in bibb lettuce.
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Beef Lettuce Wraps are so simple and so good!
I’m always into a good beef lettuce wrap, especially when I’m tired of regular ground beef tacos or ground beef bowls. This lettuce wrap has ground beef, a super simple sauce, and enough crunch to make it feel like a full meal without being heavy.
I usually make this beef lettuce wrap with water chestnuts, diced onion, and an Asian-inspired peanut sauce. I fold everything in bibb lettuce and top with chopped peanuts and green onions, so good!
Happy Cooking!
– Yumna
Beef Lettuce Wrap Ingredients
- Ground beef: I like to use lean ground beef that’s grass-fed.
- Onion: I prefer white onion for this recipe, but red, yellow, or green onions will also work well.
- Water chestnuts: If you can’t find water chestnuts, try adding diced red bell pepper for crunch instead.
- Sauce ingredients: All you’ll need is hoisin sauce, soy sauce, sesame oil, rice vinegar, peanut butter, garlic and ginger for this sauce! Feel free to swap in tamari to make it gluten free, or an alternate nut butter if you have a peanut allergy.
- Lettuce: I like bib or butter lettuce leaves, but iceberg lettuce will work, too!
- To serve: For toppings, I use green onions and crushed peanuts but feel free to get creative!
How to Make Beef Lettuce Wraps
Beef Lettuce Wrap Recipe
This beef lettuce wrap recipe uses ground beef that is browned on the stovetop and mixed with an Asian-inspired peanut sauce, and is ready in 15! Serve in bibb lettuce.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 small onion minced
- 8- ounce can water chestnuts drained and minced
For the Sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon creamy peanut butter
- 2 garlic cloves grated
- ½ teaspoon ground ginger
To Serve
- Green onions thinly sliced
- Crushed peanuts
- Butter lettuce or bib lettuce or iceberg lettuce
Instructions
- In a small bowl, add the sauce ingredients, and whisk until well combined.
- Heat the oil on medium heat in a medium size frying pan. Add the ground beef and the onions and cook until the beef is browned and the onions are translucent, about 5-7 minutes.
- Stir in the water chestnuts and the sauce, and simmer on low heat until the sauce thickens, and everything is heated through, about 3-4 minutes.
- Serve on butter lettuce or iceberg lettuce topped with green onions and crushed peanuts, if desired.
Notes
Storage: Store any leftovers in an airtight container, with the beef mixture and lettuce separate. The recipe will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Ground beef: You can substitute ground turkey or ground chicken
- Soy Sauce: If you have a soy allergy, try tamari sauce, or liquid aminos, and you can’t tell the difference in taste.
- Hoisin Sauce: If you’re looking for a gluten free alternative, try teriyaki sauce or just more peanut butter.
- Peanut Butter: If you have a peanut allergy, you can substitute any nut butter or seed butter.
Nutrition
Calories: 234kcal, Carbohydrates: 12g, Protein: 20g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 47mg, Sodium: 533mg, Potassium: 462mg, Fiber: 2g, Sugar: 5g, Vitamin A: 920IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Chop everything extra finely! From the onions and water chestnuts to the peanuts and green onions, smaller pieces will help all the flavors incorporate together and give the dish a uniform texture. Be sure to break up any large ground beef chunks, too!
- Cook the beef until it’s well browned before adding the sauce. This will make the beef more flavorful when served! Plus, you can drain any excess fat from the beef before adding the sauce.
- Serve the wraps straight away. I love a crunchy lettuce wrap, so I try to serve these right away before the lettuce has a chance to wilt. You can also serve these DIY-style so that everyone can assemble their own beef lettuce wraps at the table.
Serving Ideas
- Pair with Vietnamese Spring Rolls. For a light but filling Vietnamese meal, I like to serve these beef lettuce wraps with a plate of tasty homemade spring rolls. You’ve got flavor, veggies, carbohydrates, and some good crunch to complement the wraps!
- Make some homemade Asian noodles. The peanutty Asian flavor profile in these lettuce wraps always makes me crave some of my favorite Thai dishes. They make a perfect accompaniment to a big warm plate of vegetarian Pad Thai!
- Add a side salad. It’s hard to think about Pad Thai and beef lettuce wraps without also considering a classic Thai house salad. Grab together whatever greens and salad produce you have in the house, chop it all up, and dress it with my easy go-to peanut dressing for a perfect at-home version.
Comments
Very good
I added chopped ginger.
Yum, that sounds so good! So happy you liked the recipe!! Thank you!
What a healthy feeding , more enjoying with the kind of recipes shared . Loving different type of cuisines .Am from Eastern Africa . Kenya , all your recipes are marvelous would try them one by one following your steps in preparing them. Keep up the good work .
Thank you so much, Mohamed! Thank you for making my recipes!
This recipe is AMAZING! I used sunbutter instead of peanut butter due to my nut allergy. I also used ground turkey. It’s super easy and delicious. The sweet, savory, and slightly tangy sauce made it even better! Can’t wait to make it again! Thanks Yumna!
Thank you! I’m glad you were able to make it work. I love that!