Easy to make, low in carbs, paleo, and incredibly delicious, this Thai Lettuce Wraps recipe is sure to become a favorite! The flavor is so fresh and so vibrant, it will absolutely WOW your taste buds!
If you’re like most people, myself included, you usually begin each new year with a commitment to eat healthier. Sometimes you’re successful, sometimes less so, but what definitely makes a huge difference in the success rate is having access to healthy food that actually tastes good. And as the saying goes, we eat with our eyes first – which means healthy food also needs to look good to be appetizing. These Thai Lettuce Wraps have you covered on both fronts!
Visually beautiful with its vibrant colors and positively bursting with FLAVOR, you’re going to love the filling that goes into these lettuce wraps! Plus these Thai-inspired lettuce wraps are quick & easy to make, are low carb, low calorie, low fat, gluten-free and paleo! Win-win!
Thai Lettuce Wraps Recipe
Let’s get started!
First let’s make the sauce. This can be made well in advance and refrigerated until ready to use.
In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine.
For these Thai Lettuce Wraps you can use your choice of ground beef, veal, pork, chicken, turkey, or wild game.
Heat some oil in a skillet and cook the ground meat until no pink remains (I’m using my made in the USA 5-ply Heritage Steel 12″ Fry Pan. I love it!) Drain the liquid.
Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch.
Add the sauce and lemongrass and cook for another minute.
Add the chopped nuts, green onions and cilantro and cook for another minute.
You’re done! Now it’s time to stuff.
Note:Â This filling can be made in advance as well and reheated.
Lay the Bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf.
The Thai Lettuce Wraps are eaten by gathering them up with your hand.
Perfect as a healthy entree, lunch, appetizer, hors d’oeuvres or for entertaining!
Enjoy!
For more delicious Thai-inspired recipes be sure to try our:
Thai Lettuce Wraps
Ingredients
- 1 tablespoon oil
- 1 pound ground chicken, turkey, pork, beef, or veal
- 1/2 cup shredded red cabbage
- 1/2 cup thinly sliced/julienned carrots
- 1 small red bell pepper, thinly sliced
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons finely minced lemongrass or lemongrass paste
- 1/4 cup chopped cashews or peanuts
- 1/4 cup chopped fresh cilantro
- 3 green onions, thinly sliced
- For the Sauce:
- Juice of 1 lime
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- if gluten-free, use GF soy sauce
- 1 teaspoon toasted sesame oil
- 1-2 teaspoons sriracha (optional, for heat)
- 16 bibb lettuce leaves, washed and drained
Instructions
- Make the Sauce: In a bowl, add the lime juice, soy sauce, Thai red curry paste, sesame oil and sriracha (if using). Whisk to combine. Set aside.
- Heat the oil in a skillet and cook the ground meat until no pink remains. Drain the liquid.  Add the shredded red cabbage, chopped red peppers and carrots, minced garlic and ginger and cook for 3-4 minutes until softened but still retaining some crunch.  Add the Sauce and lemongrass and cook for another minute.  Add the chopped nuts, green onions and cilantro and cook for another minute.
- To serve, lay the bibb lettuce out on a serving platter on individual plates and spoon some of the filling into each leaf. Serve immediately.
Video
Nutrition
First published on The Daring Gourmet January 15, 2018
Malissa says
So delicious, affordable and straightforward! They’ve got a nice kick to them. Thank you for this recipe.
Kimberly @ The Daring Gourmet says
Thank you, Malissa, I’m so glad you enjoyed it!
Alicia says
My hubby and I loooved this recipe tonight so much that it’s now in our regular meal rotation. Thank you so much!! <3
Kimberly @ The Daring Gourmet says
Wonderful, Alicia, thanks so much!
Michelle says
What if i do not have the thai paste? What can i replace it with?
Linda says
Outstanding flavour. Made dish with ground pork. Increased carrots, peppers and changed green onions to red onion as that was what I had. Added about a cup of cooked rice toward the end to increase quantity. But the flavour of the sauce was what made this dish. I thought the dish would be dry with the increase in vegetables and the rice but it wasn’t at all.
I also made mu shu pork pancakes for those that didn’t want to wrap in lettuce. Highly recommend this recipe and will definitely make it again. Thank you.
Kimberly @ The Daring Gourmet says
Wonderful, Linda, I’m so glad you enjoyed it, thank you!
Cami Weyland says
These were DELICIOUS!! I followed the recipe exactly as written. Will be making these again, thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Cami, thanks so much!
Karlynn says
Lettuce wraps are a favorite of mine. I can’t wait to make these.
Cathy Thorne says
Excellent recipe, I made these for a light dinner this evening and my husband and I both loved them. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Cathy, thanks so much!
Mary Fisher says
Do you mean ‘pasture-raised? Pasteurized-raised doesn’t make sense.
Kimberly @ The Daring Gourmet says
Yes, pasture-raised! :)
Natalie Loftus says
These were EXQUISITE! We had a few friends over last night and I made these. Everyone loved them, so flavorful, SO good!