My easy 20 Minute Beef Lettuce Wraps are made with an incredibly tasty, sticky honey sauce, sauteed with ground beef and wrapped in green lettuce. These light and delicious wraps are great for appetizers or a healthy dinner during the week.

A couple of my favorite restaurants that I used to enjoy going to with friends have these lettuce wraps on their menu and hands down, we always get them as one of our appetizers. So much flavor in every bite, the crunchy lettuce and the sauce. You guys, the sauce!!! I could legit drink it! One of those restaurants is in Minneapolis and the other one in Manitoba so I knew I had to start making these at home! One uses ground chicken and one uses beef and both are delicious! I use beef because I always have some in our freezer. 

In our house, my husband is the only one that LOVES a seriously spicy meal. He’s the reason I planted Carolina Reapers and Ghost Peppers this spring (I’m sweating just typing this out – lol!). I enjoy a more mild dinner when I cook for us, but if it’s not a hassle and I have the time, I’ll sometimes make his portion in a separate pot and crank up the spice level. I found that these packed a lil punch to them but he didn’t think so at all so I’ll let you be the judge. Ha!! The Sambal Oelek chili sauce kicks up the spice so if you like it more mild, only use 1 tablespoon. 🙂

What type of lettuce for lettuce wraps?

• Iceberg Lettuce gives them a nice crispiness but they are harder to roll compared to other lettuce types. (It’s what I had on hand this time around but 90% of the time I’ll use butter lettuce.)
• Bib Lettuce, Boston or Green Leaf all have a large, loose head and a dark green leaf.
• Butter Lettuce is my favorite! It’s a softer lettuce, thick, large leaves to hold all your ingredients and easy to roll.

The spine on lettuce like romaine makes it more difficult to roll up your lettuce wrap.

If you’re looking to try a new Asian recipe, these Lettuce Wraps are so easy to make and a great way to switch up your weeknight dinner rotation. Dinner doesn’t have to be complicated. Some of my favorite meals are made in under 30-minutes and this one only took me 20 minutes from start to finish! That is most definitely another win in my busy mom-life. 😉

Yield: 4 servings

INGREDIENTS

• 12 lettuce leaves – iceberg, butter lettuce, bib, Boston or green leaf
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 lb. ground beef
• 1/4 teaspoon salt
• 1 teaspoon fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 1-2 tablespoons chili sauce such as Sambal Oelek
• 2 teaspoon fresh ginger, very finely chopped
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 2 green onions, chopped
• Toasted sesame seeds

INSTRUCTIONS

1. Carefully rinse lettuce leaves and pat dry, careful not to tear them. Set aside on a clean towel.
2. In a small bowl add minced garlic, soy sauce, hoisin, chili sauce, chopped ginger, rice wine vinegar and honey and whisk to combine. Set aside.
3. In a large skillet, heat oil over medium-high heat. Add bell pepper and onion, cook for 5 minutes. Add ground beef and cook until no longer pink, breaking up with a spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt.
4. Stir in the sauce and cook until the sauce has thickened, 4-5 minutes. 
5. Scoop beef mixture into lettuce leaves then top with green onions and toasted sesame seeds if desired.
6. Enjoy!