Healthy Asian Lettuce Wraps Recipe

5 / 5 (1 review)

Keto Asian lettuce wraps recipe

We love these low carb Asian lettuce wraps!

Lettuce wraps are a delicious, light, and healthy meal! Family-friendly too! They can also be served as an appetizer. I wanted a slightly healthier version with less sugar, so I started messing around with low carb and paleo Asian lettuce wrap recipes. Now I get to share my favorite healthy Asian lettuce wrap recipe with you!

Easy keto, low carb, sugar-free Asian lettuce wraps recipe

The ingredients are pretty simple, but there’s still a lot of good flavor going on. And it all cooks quickly in one large skillet – ready in less than 30 minutes! Woohoo!

healthy Asian lettuce wraps recipe with cauliflower rice

My local grocery store sells frozen riced cauliflower and it is crazy easy to use. Just open the bag and dump it into the skillet. The moisture from it being frozen cooks right off!

I like the riced cauliflower in lettuce wraps because no one can really tell that it is even in there. Might as well get some more veggies in there, right?! And it is a great filler to help the mixture serve more people. However, the cauliflower is optional and the lettuce wraps taste great without it too.

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Low carb keto Asian lettuce wraps sauce

In case you’re wondering about the ginger paste mentioned in the recipe…I often use it in place of fresh ginger. It is 1:1 substitution and it is easy. No need to peel and grate! Find it in the fresh herbs area at most grocery stores.

The type of lettuce doesn’t really matter as long as you can put the filling on it and wrap it up or use the lettuce leaf like a taco shell of sorts. If you can’t find Bib, Boston, or Butter lettuce, feel free to use Romaine leaves or iceberg lettuce. Some of my kids actually like the Romaine lettuce leaves the best!

P.S. If you don’t have toasted sesame oil, regular sesame oil works well too.

See more low carb and keto recipes!

Easy keto, low carb, healthy Asian lettuce wraps recipe

Healthy Asian Lettuce Wraps Recipe

5 / 5 (1 review)
Prep Time: 12 mins | Cook Time: 12 mins
Yield: 4 cups filling | Serves: 8

Ingredients

  • 1 tablespoon olive oil, coconut oil, or avocado oil
  • 1/2 cup diced onion (about 1/2 an onion)
  • 10 to 12 ounces frozen riced cauliflower (optional)
  • 2 cloves garlic, minced
  • 1 pound ground pork
  • 1/8 teaspoon salt
  • 2 teaspoons peeled and grated fresh ginger or ginger paste
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 3/4 teaspoon reduced sodium soy sauce
  • 2 heads Bib, Boston, or Butter lettuce
  • sliced green onions for garnish
  • lime wedges
  • Sauce

  • 5 tablespoons reduced sodium soy sauce
  • 2 tablespoons unsweetened natural almond butter
  • 2 teaspoons rice vinegar
  • 1 tablespoon lime juice
  • 2 teaspoons toasted sesame oil

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add the onion and frozen riced cauliflower; saute for about 2 minutes. Add the garlic and saute for another minute, stirring often.
  2. Add the ground pork and season with salt. While breaking the meat apart, cook until the pork is no longer pink and is cooked through. Stir in the ginger, rice vinegar, sesame oil, and soy sauce. Remove from heat.
  3. Add sauce ingredients to a small bowl or large measuring cup and whisk to combine.
  4. Remove lettuce leaves that you will be using; rinse and pat dry. Spoon about 2 tablespoons of pork filling mixture onto each leaf (may vary depending on the size of the leaves). Drizzle a bit of sauce over top or serve with sauce for dipping. Top with sliced green onions and serve with lime wedges.

Notes

Filling mixture can be stored in the refrigerator for a few days and reheated in a skillet as needed.

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