Asian Lettuce Wraps Recipe - Allrecipes.com
Asian Lettuce Wraps Recipe
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Asian Lettuce Wraps
Crunchy lettuce wraps are great for a family-style dinner. See more
  • READY IN 35 mins

Asian Lettuce Wraps

Recipe by  

"Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2007

I wish I could give this 4.5 stars, because it's dangerously close to a 5-star recipe, but it's not quite there. I gotta tell you, this recipe is an AWESOME way to sneak in those veggie soy crumbles (looks like ground beef, but doesn't always taste like it...except it TOTALLY works in this recipe). Definitely make the sauce as suggested by another reviewer (1 tsp sesame oil, 2 T soy, 2 T rice vinegar, 1 T chile paste)...in my opinion, the sauce makes this a 5-star recipe! I used regular fresh ginger rather than pickled, and shredded some carrots to serve on top of everything. I would have LOVED to have those nice crunchy noodle-y things, but once I heard they are fried in oil, I had to say "no thanks!" I'm definitely going to make these again (they're really easy to make, by the way) and will also pass on the recipe!

 
Most Helpful Critical Review
Feb 08, 2008

Not my favorite version of this dish but OK. It was easy to make and fairly healthy so it went over well.

 
Aug 01, 2006

Loved it! Added about 2Tbs of chili paste for spice. Next time I am going to make with ground turkey and add thinly sliced carrots and rice noodles for crunch. I made an asian dipping sauce to add on like at PF Changs (1tsp sesame oil, 2T soy, 2T rice vinegar, 1T chile paste, sugar and i green onion slices)

 
Oct 18, 2005

I've been eating lettuce wrap at many Chinese restaurants since I was a little kid, so I have over 3 decades worth of eating this stuff. I've tried many different variations and can attest that this recipe is top-notch. However, instead of ground beef, most Chinese restaurants use ground pork or duck. Except for substituting ground beef for ground pork and omitting the pickled ginger (since I didn't have any in the house), I made no changes to the recipe. As a suggestion, try serving the meat over a bed of crispy rice noodles (vermicelli) as I've seen done in many restaurants. Simply heat some oil and dunk a small handful of noodles at a time...they crisp up in a couple of seconds. Not only does it make the presentation nice, it adds a nice crisp crunch to the meat mixture. Also, for extra burst of flavour, put a bit of hoisin sauce (see recipe here as well) before wrapping it up in a lettuce leaf, as one other person suggested.

 
May 30, 2007

If I could give 7 stars, I would! My variations: I don't like ginger & finding pickled ginger wasn't worth my efforts so I omitted it. I did add a very healthy portion (perhaps up to 2 tbsn) of Thai sweet chili pepper sauce (looks like a clear gelatin with red confetti in it). I thought this tasted EXACTLY like PF Chang's, but without the hefty appetizer price. The key to getting the taste just right, is the sesame oil. (It has a strong flavor & if it's missing, won't quite taste the same as PF Chang's, but don't over do it!) For serving these as an appetizer, I used the leaves from butter (Bibb) lettuce. They are sturdy enough, but much smaller than iceberg and have a vibrant green color so they make the perfect appetizer ingredient or the perfect size for kids.

 
Mar 15, 2007

I was made this last night for my husband who loves PF Changs lettuce wraps. In trying to be more like those at PF Changs I used chicken instead of beef. Since chicken is a bit dryer I doubled all the liquid except the sesame oil (since it's so flavorful). I also added crushed peanuts and bambooshoots. My husband was impressed and told me they were just as good as PF Changs.

 
Mar 24, 2008

My sister and I are vegetarians. Yesterday, we challenged ourselves to go a week without bread, pasta, grains, etc.... Very hard to do as we feel that's what fills us instead of meat. I was looking for a good recipe besides our normal pasta, veggie burgers, fruit, and veggies. I came across this recipe and thought that I could make it using Vegetarian Ground Beef (I prefer Boca). It worked out perfectly. I just made it all in one pot. I substituted ground ginger for fresh and left out the chile and chestnuts. Used a little extra soy sauce, and we toasted some sesame seeds and chopped cashews for some crunch. Next time, I think I'll add some bean sprouts.

 
Apr 04, 2006

I used ground chicken and subbed bamboo shoots for the chestnuts bc i wanted the added crunch...they turned out delicious! I also made extra sauce on the side: 1/4 c plum sauce, a tbsp OJ, 1/2 tsp cornstarch, 1 tbsp teriyaki sauce--boil for 1 minute and let cool. Spread a bit on the meat mixture when eating--tastes amazing.

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 580 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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