Savory ground beef lettuce wraps with 35g of protein, crunchy cool and ready in 20 minutes. ♡
This recipe packs 35g of protein per serving and skips the carbs by using butter lettuce cups as wrappers. Lean ground beef, water chestnuts, and a sticky sesame soy glaze make the filling, while crisp lettuce cools each bite. For more ideas, see our Honey Garlic Chicken Thighs.
High protein, low carb, and the clean takeout copycat the whole family actually eats. Let’s make it together.
Ingredients
Ground Beef Lettuce Wraps
- 1 lb 90/10 ground beef
- 1 tbsp avocado oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can water chestnuts, drained and chopped, 8 oz
- 3 tbsp low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 head butter lettuce, leaves separated
- 1/4 cup crushed cashews
- 2 tbsp sliced scallions
How to Make Ground Beef Lettuce Wraps
- **Brown.** Heat oil in a large skillet over medium high. Add onion. Cook 3 minutes. Add beef. Break apart and cook 7 minutes until browned. Drain fat.
- **Aromatics.** Add garlic and ginger to the skillet. Stir 30 seconds until fragrant.
- **Sauce.** Stir in soy sauce, hoisin, rice vinegar, and sesame oil. Simmer 2 minutes.
- **Crunch.** Add water chestnuts. Cook 1 minute just to heat through.
- **Assemble.** Spoon beef mixture into lettuce cups.
- **Garnish.** Top with cashews and scallions. Serve immediately.
Why This Recipe Works
6 oz of 90/10 ground beef delivers 34g of protein, a splash of soy sauce adds less than 1g, and crushed cashews on top add another 2g. Each serving lands at 35g protein with under 15g carbs.
Using 90/10 ground beef instead of 85/15 cuts the fat in half without losing flavor. The soy ginger glaze keeps the filling juicy even at low fat.
Choosing butter lettuce over iceberg gives you pliable cups that hold filling without cracking. Iceberg shatters the moment you fill it. For more ideas, see our Ground Turkey Sweet Potato Skillet.
Tips
- Use 90/10 ground beef for best protein to fat ratio.
- Choose butter lettuce or Bibb. Iceberg shatters.
- Drain fat before adding sauce. Pool of fat breaks the glaze.
- Add water chestnuts at the end to keep their crunch.
- Store filling separately from lettuce for meal prep.
- Double the sauce for serving at the table.
Variations
- Use ground turkey, chicken, or pork instead of beef.
- Add 1 tsp sriracha for spicy wraps.
- Swap cashews for peanuts or almonds.
- Use romaine hearts for a larger wrap.
- Make it vegetarian with crumbled extra firm tofu.
- Serve the filling over rice instead of in lettuce cups.
Looking for more high protein dinner ideas? Try our Cottage Cheese Breakfast Bowl or Buffalo Chicken Pasta Bake next.
Common Mistakes to Avoid
- 85/15 beef: 90/10 is the protein choice. Less fat, more beef.
- Iceberg lettuce: Butter lettuce bends. Iceberg shatters mid bite.
- Not draining fat: Drain pan before sauce. Fat breaks glaze.
- Overcooked beef: 7 minutes max. Longer makes it tough.
Ground Beef Lettuce Wraps
Ingredients
Method
- **Brown.** Heat oil in a large skillet over medium high. Add onion. Cook 3 minutes. Add beef. Break apart and cook 7 minutes until browned. Drain fat.
- **Aromatics.** Add garlic and ginger to the skillet. Stir 30 seconds until fragrant.
- **Sauce.** Stir in soy sauce, hoisin, rice vinegar, and sesame oil. Simmer 2 minutes.
- **Crunch.** Add water chestnuts. Cook 1 minute just to heat through.
- **Assemble.** Spoon beef mixture into lettuce cups.
- **Garnish.** Top with cashews and scallions. Serve immediately.
Notes
Sources: USDA FoodData Central for protein and nutrition data and Harvard T.H. Chan School of Public Health on protein requirements.
