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Published on September 30, 2016

beef lettuce wraps

Wrap It Up With Lettuce

Lettuce wraps are a great twist on traditional tacos or sandwich wraps. As you get started on this month’s challenge, Hy-Vee Dietitian Anna Schroeder has a great recipe that goes great for lunch or dinner.

Asian Beef Lettuce Wraps

Serves: 4


  • 1 lb. 93 percent lean ground beef
  • 1 tsp. olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • ½ cup water chestnuts chopped
  • ¼ cup hoisin sauce, plus additional serving
  • ¼ cup Asian peanut sauce
  • 12 large Boston lettuce leaves, about 2 heads
  • ½ cup shredded carrot
  • ½ cup chopped unsalted nuts
  • 4 green onions, chopped


  1. In a large, nonstick skillet, cook beef over medium heat until browned, using a wooden spoon to break beef into small pieces. Drain. Transfer beef to a paper-towel lined platter; set aside.
  2. In the same skillet, heat oil over medium heat. Cook onion and garlic for 3 minutes or until softened. Add browned beef, water chestnuts, hoisin sauce and peanut sauce. Cook until heated through.
  3. To serve, divide beef filling among lettuce leaves. Top with shredded carrots, peanuts and green onion. If desired, serve with additional hoisin sauce.

Nutrition Facts per serving:

Calories: 470 Protein: 40g
Carbohydrate: 27g Saturated Fat: 6g
Cholesterol: 100mg Sodium: 660mg
Dietary Fiber: 5g Sugars: 12g
Fat: 24g Trans fats: 0g

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