Asian Lettuce Wraps are a quick, easy, and delicious recipe using chicken, turkey or pork! These healthy and easy lettuce wraps are better than the restaurant version!
Say hello to your new lunch obsession! Or, at least my new lunch/dinner obsession anyway! These wraps are so flavorful, and a nice lighter meal which is always a plus. The flavor of the meat reminds me a lot of our Sesame Garlic Ramen Noodles, so good! They’re great for a quick and filling lunch because the meat can be made ahead, then you can just stuff it in lettuce at any time! I love ground pork for this recipe because I think it has great flavor but you can definitely use ground turkey or chicken too! If you’re looking for some other fun and tasty lunches be sure to try these Barbecue Chicken Lettuce Wraps and these delicious Greek Lettuce Wraps!
What Kind of Lettuce is used For Lettuce Wraps?
I always prefer to use Boston or butter lettuce when I make wraps. This lettuce has very large, thick leaves that are simply easy for rolling, and will hold up well to your meat filling. If you prefer more of a crunch to your lettuce wraps, I would consider using iceberg lettuce or romaine.
How to Make Lettuce Wraps:
I always start by prepping my lettuce first. Slice the base of the lettuce off with a large knife and discard. Then, discard any brown outer leaves. Wash your lettuce by rinsing under cold water, and then dry thoroughly.
Next, you will heat a large pan over medium-high heat and add your sesame oil. Once the oil is hot, add the garlic and stir for one minute. Then, add in your ground pork and cook, breaking up the meat as you go until no longer pink.
While the meat is cooking, take a small bowl and whisk up your sauce. The sauce is super simple and consists of low-sodium soy sauce, sriracha, ground ginger, and a bit of honey. Don’t worry, the honey won’t make the meat taste sweet, it just adds to the flavor.
Add your sauce to the skillet and simmer with the pork for just 2-3 minutes while stirring constantly until the meat is completely covered. Once your meat is cooked, serve in the prepared lettuce. Spoon your desired amount of filling into each piece of lettuce and fold up like a taco.
Enjoy!
~Nichole
AsianLettuce Wraps
Ingredients
- 2 Teaspoons Sesame Oil
- 2 Cloves Garlic, Minced
- 1 Pound Lean Ground Chicken, Turkey or Pork
- 3 Tablespoons Soy Sauce
- 2 Teaspoons Sriracha
- 1 Teaspoon Honey
- 1/4 Teaspoon Ground Ginger
- 1 Head Butter Lettuce
Instructions
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the garlic and the ground pork and cook, stirring and breaking up the meat for 5 minutes or until the meat is cooked through.
- Drain any excess fat from the pan if necessary.
- In a small bowl whisk together the soy sauce, sriracha, honey, and ground ginger.
- Pour the soy sauce mixture over the meat in the pan and cook, stirring constantly for 2 more minutes.
- Serve immediately in lettuce wraps.
Video
I have been having bad luck with online recipes lately but THIS one is DELICIOUS!!!!
Easy to make, lots of flavor, just enough heat. I did add some water chestnuts to give it some crunch.
Love the addition of water chestnuts! Glad you enjoyed them 🙂
How much is 1 serving??
Loved it!I did increase the garlic and added hoisin and water chestnuts.
Absolutely you are one of my favorite recipe resources.
These lettuce wraps are a winner. All of your shared recipes are way above average with some being memorable classic keekers.
Thank you for sharing.
Agree. This is the only recipe blog I follow. Ingredients I likely have on hand and flavors my family enjoys.
My son loves these! They’re so delicious and super easy to make! We add a little more garlic and hot sauce to taste, depending on the night, but we substitute nothing. This recipe is perfection & we’ve been making them at least once a week for almost 2 months now.
Thank you for sharing!
So good and so simple! It doesn’t look like much but the flavor is PERFECT.
Loved the cinnamon buns! We chowed down on the chicken pot pie casserole . Trying the potato soup next! Cari
Rather than using soy sauce I used liquid aminos to keep it gluten free. It made the meat mixture very salty. Therefore I added an additional Tbs of honey and a Tbs of gluten free hoisin sauce. I also threw in some water chestnuts for extra texture. It has a great taste but if I make again I will remember not to put as much liquid aminos.
Whole family gobbled these up. I did also add a teaspoon of hoisin to it. Definitely on the repeat list!
Good 🙂