Asian Lettuce Wraps


Ever have a Tuesday so busy that it feels like the end of the workweek not the beginning? Make dinner super easy, super fast and SUPER delicious with Asian Lettuce Wraps. Using mixed lettuces, local ground beef and a few other ingredients, you can create a ten minute dinner that tastes like you’ve cooked for hours! This recipe promises to be your “go to” weeknight special that keeps everyone at your dinner table feeling happy!

Asian Lettuce Wraps


2 teaspoons vegetable oil
1 lb local ground beef
2-inch piece of ginger, peeled and finely chopped or grated
2 green onions, chopped including white and green parts
2-3 cloves of garlic, minced or finely pressed
2 Tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce

*In place of the beef, I substituted 1/2lb Brasstown Grass Fed beef & 1/2lb Worley Farms ground pork because that’s what I had in my freezer

**These wraps are just as delicious served with chicken or fish. Prepare the protein of your choice appropriately.

Toasted peanuts, chopped
Shredded carrots
Salt & pepper, to taste
Tender lettuce leaves (Bibb or any mixed varieties), rinsed and patted dry

***I used a variety of lettuces that I have growing in pots in my outdoor dining room. Any that you prefer will do, as long as they can be rolled up like a taco without breaking.

****I look for seasonal ingredients to substitute as a garnish like cucumber, watermelon radish, green garlic, fresh cilantro, parsley, lemongrass or chives


  • In a skillet over medium heat, cook the meat and saute until almost browned
  • Add green onions, garlic, ginger and red pepper flakes. Stir constantly. Careful not to burn
  • Add soy sauce, heat through
  • Add hoisin and cook for 1 minute
  • Salt & pepper, to taste
  • Cover and remove from heat, let sit while you prepare lettuce and garnish


On individual plates, arrange the desired number of lettuce leaves. Place a heaping spoonful of meat mixture in the center. Garnish with desired ingredients. Roll and serve!

TheFinal. completed dish

(Featured photo & garden fresh chives snapped with my Nikon 5100 this morning / Finished dish taken with my iPhone right before serving)