Asian Lettuce Wraps

4 servings


15 minutes

active time

30 minutes

total time


16 Boston Bibb or butter lettuce leaves

1 pound lean ground beef

1 tablespoon cooking oil

1 large onion, chopped

¼ cup hoisin sauce

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 teaspoons minced pickled ginger

1 dash Asian chile pepper sauce, or to taste

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoons Asian (dark) sesame oil


Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.

Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.

Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.


Serving Size



388 kcal

Total Fat

22 g

Saturated Fat

7 g

Unsaturated Fat

0 g

Trans Fat



69 mg


580 mg

Total Carbohydrate

24 g

Dietary Fiber

5 g

Total Sugars

10 g


23 g

4 servings


15 minutes

active time

30 minutes

total time
Start Cooking