These super simple low carb Lettuce Wraps are made with beef, are low carb, and are gluten-free. Packed with nutritious and delicious ingredients that are readily available in your kitchen.
Enjoy these protein-rich lettuce wraps as a main meal or an appetizer! You can add lemon tahini dressing, just like in my turkey wraps recipe.
If you love ground beef recipes you should try our dinner salad favorite Taco Salad and my favorite Crunchwrap.
Ingredients
- Lettuce - ditch the traditional tortilla this time and use a low-carb version of simple lettuce. I’ve used mini Romaine lettuce for these lettuce wraps as they seem to be the perfect size for a single-portion serving.
- While I bought 3 packs of 3 mini Romaine lettuce heads (about 5 inches in length), I didn’t actually use them all!
- Seasoning - Ground cumin, paprika (regular or smoked), garlic powder, and cayenne pepper have been added to the meaty filling for an umami flavor.
- Tomato sauce - A good quality plain tomato sauce works best for this recipe although you could use a tomato sauce with additional spices.
- Onion - Yellow and finely diced. White onion could also work for these lettuce wraps.
- Coconut aminos or gluten-free soy sauce - These are not your traditional Asian lettuce wraps however I did use a splash of coconut aminos here. This add-on creates a delicious salty bite.
- Oil - You can use vegetable oil for cooking the ground meat or something like grapeseed oil which tends to be my preference.
- Toppings - Get creative with your choice of toppings! I’ve used grated carrots, shredded red cabbage, and thinly sliced scallions. You could also add some mashed avocado, a drizzle of sour cream, and shredded cheddar cheese.
- Hot sauce - I like to use spicy mayo drizzled on top. Or just a splash of tabasco, Frank’s red hot sauce, or Valentina will work too.
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Instructions
In a medium pan, over medium heat, add vegetable oil, and once warm cook onion until translucent and soft.
Add ground beef, and season with salt and pepper. Cook the beef until browned and no longer pink. Drain if not using lean beef.
Follow with spices, tomato sauce, coconut aminos. Taste and add more seasoning if necessary. Cook for a few minutes stirring and remove from heat.
Prepare your station and start assembling the wraps. Divide the beef filling between 6 lettuce leaves, and top with red cabbage and carrot.
These wraps also taste delicious with a drizzle of hot sauce!
- Related: Cabbage Roll Casserole
Enjoy warm right away! And don't forget to try my another family's favorite Bacon Cheeseburger Casserole next time.
Tips
- Feel free to use any sturdy type of lettuce that will hold up under the weight of the filling. Mini Romaine lettuce is my favorite but you could even use something like Iceberg lettuce although it’s much larger and has a slightly bitter taste.
- Add more tomato sauce to the beef filling for an extra saucy filling.
- This recipe makes 6 mini beef lettuce wraps. You could easily double this recipe if feeding a larger crowd.
- Make sure that you wash the lettuce well to eliminate any possible grit remaining and pat very gently with a paper towel.
📋 JULIA'S TIP: If you are using regular ground beef or fatty meat such as pork, it’s best to drain the browned meat before adding any spices, seasoning, and sauce so that none of the flavors from these ingredients are lost through dilution.
Freezing And Storing Instructions
Best served immediately as they come. The filling can be stored in the fridge for 3-4 days. Keep the lettuce separately.
If you want to freeze these, freeze the cooked filling for 2-3 months.
FAQs
These beef lettuce wraps can be served as a main meal alongside some roasted vegetables or alone as a light lunch. You could even serve them as a starter course or a tasty party appetizer. The option is entirely yours!
Absolutely! Using crispy lettuce leaves instead of carb-rich wraps means that the carb count in this recipe has significantly reduced. In fact, you could easily enjoy these lettuce wraps as a keto-friendly meal!
Absolutely! This recipe will taste amazing with ground turkey, ground chicken, or even ground pork.
Gluten Free Ground Beef Recipes
For more recipes, please take a look at my Sandwiches and Wraps recipe list.
Recipe Card
Low Carb Lettuce Wraps With Beef
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INGREDIENTS
- 6 mini romaine lettuce leaves
- 1 pound lean ground beef or combination of pork and beef mince
- 1 tablespoon tomato sauce plain
- ½ of medium yellow onion finely diced
- ½ teaspoon ground cumin
- ½ teaspoon paprika regular, but smoked could also work here
- ½ teaspoon garlic powder
- ½ teaspoon cayenne
- 1 teaspoon coconut aminos
- salt and pepper to taste
- Vegetable oil for cooking I use grapeseed oil
- Toppings:
- 1 medium carrot grated
- ½ cup Red cabbage shredded
- Scallions sliced thin
INSTRUCTIONS
- In a medium pan, over medium heat, add vegetable oil, and once warm cook onion until translucent and soft.
- Add ground beef, and season with salt and pepper. Cook the beef until browned and no longer pink. Drain if not using lean beef.
- Followed by spices, tomato sauce, and coconut aminos. Taste and add more seasoning if necessary. Cook for a few minutes stirring and remove from heat.
- Prepare your station and start assembling the wraps. Divide the beef filling between 6 lettuce leaves, and top with red cabbage and carrot. These wraps also taste delicious with a drizzle of hot sauce!
- Enjoy warm right away!
- The filling is enough for 6 mini romaine lettuce wraps, without overloading them.
NOTES
- Nutrition is calculated without toppings.
- Feel free to use any sturdy type of lettuce that will hold up under the weight of the filling. Mini Romaine lettuce is my favorite but you could even use something like Iceberg lettuce although it’s much larger and has a slightly bitter taste.
If you are using regular ground beef or fatty meat such as pork, it’s best to drain the browned meat before adding any spices, seasoning, and sauce so that none of the flavors from these ingredients are lost through dilution. - Add more tomato sauce to the beef filling for an extra saucy filling.
- Best served immediately as they come. The filling can be stored in the fridge for 3-4 days. Keep the lettuce separately.
- If you want to freeze these, freeze the cooked filling for 2-3 months.
Julia | The Yummy Bowl
Enjoy these absolutely delicious incredibly easy beef lettuce wraps.