Wonderful readers like you support Mom’s Whisk! When you click on links on our site and make a purchase, we may earn a little affiliate commission. These are all items that I personally use and love, so I’m excited to share them with you! If you choose to purchase after clicking one of those links, I’ll earn a bit of coffee money ☕, which I promise to enjoy while keeping this site running smoothly 🥰. And don’t worry—you won’t pay a higher price. Thanks for being part of our community!
KETO, Low-Carb Asian Lettuce Wraps
These Asian Lettuce Cups are my go-to meal for nights when I don’t feel like cooking after taking the kids to dance and boxing. They can be prepared in 30 minutes or less, making them a light option that won’t leave you feeling weighed down after a long day. The kids love them because they’re fun to eat, and I appreciate them for their simplicity and the fact that they make great leftovers!
What types of meat can you use for these wraps?
You can use any type of ground meat that you prefer! I’ve made these Asian lettuce wraps with ground beef, ground turkey, ground chicken, and even ground elk – and they all have been delicious. If you’re looking for a lighter flavor, choose one of the poultry options. For a heartier meal, opt for ground beef, elk, or bison. When you’re working with heartier options, don’t forget to drain any excess fat from the pan after cooking—otherwise, you might have some leaky lettuce wraps and nobody wants to clean that mess up.
What type of lettuce should you use for wraps?
When making any kind of lettuce wrap, it’s important to pick the right lettuce! You want leaves that will be big and sturdy enough to hold all of the contents together without falling apart. Two great options are Romaine lettuce and Butter lettuce. Romaine leaves are sturdy, yet flexible to wrap over your filling, while Butter lettuce is naturally shaped like a bowl with soft yet strong leaves.
Ingredients:
12 leaves of Butter lettuce (or any other type of leaf you choose, I prefer to use Butter lettuce)
1 tbsp extra virgin olive oil
1 lb ground turkey
1/2 yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced (you could use any color, I just like the way the red looks!)
1 tsp fresh ginger, grated
1/4 cup hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
3 tbsp sweet chili sauce
1 (8 oz) can water chestnuts, chopped
Green onions, sliced
Top with sesame seeds, green onions and Sriracha. Can be served with a side of kimchi. If you are not concerned about carb intake, white rice is also a great side.
Directions:
- Rinse the butter lettuce and gently pat dry with paper towels. Allow to finish air drying on the counter while cooking.
- Add oil to a pan over medium-high heat. Once the oil is hot, carefully add ground turkey and break it up with a metal spatula. Season the meat with salt and pepper.
- When the meat begins to brown, add the onion, garlic and bell pepper. Cook all together, stirring occasionally, until the meat is cooked through and the onion and bell pepper are softened.
- Add ginger, hoisin, soy, sesame oil, sweet chili sauce and water chestnuts. Stir gently to coat. Be careful not to overdo it with the sesame oil; this will make your dish taste bitter. A little goes a long way.
- Add a few heaping tablespoons of the meat mixture to each lettuce leaf and top with sesame seeds, green onions and Sriracha.
Discover my favorite kitchen essentials by visiting my Amazon store
Looking for easy weeknight dinners? These will be your new favorite recipes:
The Easiest Salsa Peach Crockpot Chicken