Asian Lettuce Wrap

My wonderful husband found some old recipes I wrote down and recreated one of my favorites… Asian Lettuce Wraps! I came home from a long work week and could smell something yummy as soon as I got in the garage. I walked in to dinner and flowers on the table and Emmy already in her highchair waiting patiently to eat. Honestly, does it get any better than this?


  • 2 tablespoon canola oil, divided
  • 1 pound of lean ground beef or turkey
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame seeds
  • 1 medium yellow onion (about 1 cup), diced
  • ½ cup diced green bell peppers
  • ½ cup diced red bell peppers
  • ¼ cup hoisin sauce
  • 1 tablespoon seasoning sauce (I use the Maggie brand)
  • 1 teaspoon powdered ginger
  • 1 teaspoon red pepper flakes (optional)
  • 1 8 oz can water chestnuts, drained, and chopped
  • 1 bunch green onions, chopped
  • Salt, to taste
  • 2 heads of Bibb lettuce
  1. Heat a large skillet over medium-high heat.
  2. Once the pan is hot, add 1 tablespoon oil and ground beef.
  3. Cook beef until browned, about 5 minutes, then drain grease. Pour beef into a bowl and set aside.
  4. In the same skillet, bring heat back to medium high. Once the pan is hot, add the rest of the oil, garlic and sesame seeds. Stir until aromatic, about 1 minute. Then add onions and peppers.
  5. Cook until onions and peppers are slightly tender.
  6. Add hoisin sauce, seasoning sauce, ground ginger, and red pepper flakes to the onion mixture. Stir and let the sauce bubble.
  7. Add beef mixture, chestnuts, and green onions into the pan and stir. Add salt to taste.
  8. Remove from heat and set aside while you prepare your lettuce.
  9. Rinse lettuce leaves and pat dry.
  10. Add spoonfuls of the meat filling to the lettuce cups.

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