Asian-Style Lettuce Wraps

Try a new twist on taco night with fragrant and customizable Asian-style lettuce wraps. They’re fun to assemble, and with no added sugar and lettuce leaves as a shell, they’re naturally low in carbs, too.

These Asian-style lettuce wraps are so fragrant that my family can identify that we’re having them for dinner by the smell from outside of our house. Plus, it’s lots of fun for each person to assemble their own wraps with all their favorite herbs and accompaniments. The only problem is that the wraps are so addictive that you kind of have to double this recipe in order to feed a family of four.

Recipe Details: Asian-Style Lettuce Wraps

Active time: 30 minutes

Total time: 30 minutes

Makes 2 servings

Total carbohydrates: 2-6 grams per serving, depending on accompaniments

Ingredients

For the filling:

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Asian hot sauce such as sriracha or sambal oelek
• 1 tablespoon vegetable oil
• 2 scallions, slivered
• 1 tablespoon finely minced ginger
• 2 garlic cloves, minced
• 1 pound ground beef (yes, you can also use turkey instead)

For serving:

• Lettuce leaves (preferably 1 head butter or bibb lettuce), for serving
• 2 cups fresh herb leaves, such as a mix of mint, basil, and cilantro
• Grated carrots, sliced radishes, and/or julienned cucumber, sprinkled with salt and white or rice vinegar
• Pickled jalapeno slices
• Slivered scallions
• Hot sauce

Instructions

1. Whisk together the soy sauce, sesame oil, and hot sauce in a small bowl.
2. In a large skillet over medium heat, heat the vegetable oil, then add the scallions and ginger and cook, stirring constantly, until fragrant, about 1 minute.
3. Add the garlic and cook for another 30 seconds, then add the ground beef, raise the heat to high, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
4. Stir in soy sauce mixture and simmer until heated through, about 2 minutes.
5. Serve alongside herbs, veggies, and other accompaniments.

Photo credits: Catherine Newman