It is 6pm and your family is hungry. You need a meal that is fast and fresh. These high protein lettuce wraps are the perfect solution for your busy evening. Summer evenings call for meals that are light and refreshing. You do not want to stand over a hot stove for hours. This recipe delivers big flavor with very little effort.
Why You Will Love These High Protein Lettuce Wraps
You will love how fast this dinner comes together. It takes only 30 minutes from start to finish. This is perfect for your busy summer schedule. You can spend more time outside and less time cooking. The ingredients are simple and easy to find. Most of them are likely in your pantry already. Ground beef is an affordable way to feed your family. It provides a filling protein boost to keep you satisfied. Your kids will enjoy the fun way of eating with their hands. It feels like a special treat rather than a chore. This recipe is a great choice for a healthy reset too. It is low in carbs but very high in flavor. You get all the savory taste without feeling heavy afterward.
Simple Method
Making this dish is very simple and straightforward. You just brown the beef and stir in the aromatics. The smell of sesame oil and ginger is wonderful. Even beginners can master this flavorful meal with ease. You do not need any special equipment or skills. A large skillet and a spatula are all you need. The sauce thickens quickly and coats the meat perfectly. You will feel like a pro in your own kitchen. It is much faster than ordering takeout from a restaurant. You also have total control over the fresh ingredients used.
Simple Ingredients
This recipe uses mostly pantry staples that you already have. The fresh produce adds a lovely crunch and brightness to every bite.
- 1 lb 93% lean ground beef
- 1 tablespoon sesame oil
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1/2 cup canned water chestnuts, drained and chopped
- 2 green onions, thinly sliced
- 1 head butter lettuce, leaves separated and rinsed
- 1/4 cup shredded carrots
Step-by-Step Directions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it into small crumbles with a spatula.
- Drain any excess fat from the skillet.
- Stir in the diced onion, garlic, and ginger; sauté for 3 to 4 minutes until the onion is translucent.
- Add the soy sauce, rice vinegar, sriracha, and water chestnuts to the skillet.
- Simmer the mixture for 2 to 3 minutes until the liquid has slightly reduced.
- Remove from heat and stir in the sliced green onions and shredded carrots.
- Spoon the beef mixture into the center of each lettuce leaf and serve immediately.
Best Ways to Enjoy It
Serve these wraps while the beef is still warm and savory. The contrast with the cold, crisp lettuce is amazing. You can pair them with a side of steamed edamame. A simple cucumber salad also works very well here. For a heartier meal, serve the beef over brown rice. Set the table and let everyone build their own wraps. This makes dinner feel interactive and fun for the kids. Pack any extra beef into containers for easy weekday lunches. It is a meal that tastes great even the next day. Enjoy the fresh flavors with your favorite people tonight.
Keep It Fresh
You can store the beef mixture in an airtight container. It will stay fresh in the fridge for three days. Keep the lettuce leaves in a separate bag with a paper towel. This prevents the leaves from getting soggy or wilted. When you are ready to eat, reheat the beef in a skillet. A microwave also works if you are in a rush. Do not assemble the wraps until you are ready to eat. This ensures the perfect crunch every single time. You can even make the beef the night before for meal prep. It is a great way to stay organized during the week.
Tips for Best Results
- Use butter lettuce for the most flexible and soft wraps.
- Do not skip the water chestnuts because they add essential crunch.
- Grate your fresh ginger using a microplane for the best texture.
- Drain the beef well to keep the lettuce from getting greasy.
- Prep all your vegetables before you start cooking the meat.
- Use a slotted spoon to serve the beef into the lettuce.
- Add extra sriracha if you want a bigger spicy kick.
- Double the recipe if you are feeding a larger crowd.
Ways to Switch It Up
- Swap the ground beef for ground turkey or ground chicken.
- Use coconut aminos if you need a soy-free option.
- Add diced red bell peppers for more color and vitamins.
- Try using cabbage leaves for an even crunchier wrap experience.
- Top with crushed peanuts for a salty and nutty finish.
Common Questions
What is the best lettuce to use?
Butter lettuce or Bibb lettuce is the best choice. The leaves are very flexible and hold the filling well. Iceberg lettuce works if you want a very watery crunch.
Is this recipe very spicy?
It has a very mild heat from the sriracha sauce. You can easily reduce the amount if you are sensitive. Adding more sriracha on top is great for spice lovers.
Can I make the beef mixture ahead of time?
Yes, you can make the beef up to two days early. It reheats beautifully in a pan over medium heat. This makes it a perfect meal prep option for busy families.
I hope your family enjoys this fresh and filling meal. It is one of my favorite ways to stay on track during the summer. Happy cooking!
— Katie Wood
Ingredients
- 1 lb 93% lean ground beef
- 1 tablespoon sesame oil
- 1/2 cup yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low -sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1/2 cup canned water chestnuts, drained and chopped
- 2 green onions , thinly sliced
- 1 head butter lettuce, leaves separated and rinsed
- 1/4 cup shredded carrots
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it into small crumbles with a spatula.
- Drain any excess fat from the skillet.
- Stir in the diced onion, garlic, and ginger; sauté for 3 to 4 minutes until the onion is translucent.
- Add the soy sauce, rice vinegar, sriracha, and water chestnuts to the skillet.
- Simmer the mixture for 2 to 3 minutes until the liquid has slightly reduced.
- Remove from heat and stir in the sliced green onions and shredded carrots.
- Spoon the beef mixture into the center of each lettuce leaf and serve immediately.
