Asian Ground Beef and Veggie Lettuce Wraps

Asian food is considered to be healthy by a lot of people, but when you break it down, it contains a lot of ingredients that aren’t quite Paleo friendly. Namely rice and soy, in addition to some allergenic flavor enhancers (like MSG) and preservatives (like BHT). Fortunately, you don’t need these bad ingredients in your homemade dishes; instead you can use real foods like nutrient-rich vegetables, garlic, ginger and high quality meat for a delicious meal or appetizer. Add in some nutrient dense coconut aminos instead of soy sauce and you’ve got an amazing dish that may make you rethink takeout. This delicious Asian Ground Beef and Veggie Lettuce Wraps recipe is filling, healthy, and delicious, and they’re quick to make! It takes 25 minutes total in the kitchen to make these lettuce wraps, which is about the same or less time it’d take you to go out and get takeout or have it delivered. Hmmm…

If you enjoyed this Asian Ground Beef and Veggie Lettuce Wraps recipe, try our Paleo Asian Cabbage Salad recipe next time. Looking for more delicious Paleo recipes? Look no further! Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes.

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Asian Ground Beef and Veggie Lettuce Wraps

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 371

carbohydrate 14.5g

protein 51.6g

fat 12.5g

saturated fat 6.1g

cholesterol 140g

sodium 1037g

fiber 4.2g

sugar 6.6g


  • 1 pound(s) beef, ground
  • 1 small onion(s) chopped
  • 2 medium garlic clove(s) minced
  • 1 tablespoon(s) ginger, fresh chopped
  • 4 medium mushroom(s), white button sliced
  • 1/4 head(s) cabbage(s), green shredded
  • 1 tablespoon(s) apple cider vinegar
  • 1 tablespoon(s) coconut aminos
  • 1 tablespoon(s) fish sauce (use Red Boat Fish Sauce if you can find some)
  • 1 head(s) lettuce, Iceburg or Bibb large leaves in tact
  • 1/4 head(s) cabbage(s), green shredded for garnish
  • 1 medium carrot(s) shredded for garnish
  • 2 medium onion(s), green chopped for garnish


  1. Heat a skillet over medium heat and add the ground beef and onions. Cook until the beef is no longer pink in the center (about 7 minutes) and add the garlic and ginger. Stir well for about a minute.
  2. Add the mushrooms and cabbage and cook until vegetables are soft. Stir in the vinegar, coconut aminos, and fish sauce and continue stirring until heated through.
  3. To serve, spoon the ground beef mixture into the lettuce leaves, being careful not to overfill. Top with additional cabbage, carrots, and green onions if desired.


  1. This recipe is really, really good. I can’t wait to make it again. I’ve been dreaming about it ever since I made it.

  2. This recipe is seriously delicious! Mine became a lettuce bowl rather than wraps, but still wonderful, and so pretty to look at. Posted a photo to your FB page.

  3. We loved this, especially since it was so fast. Next time we’ll do ground pork and the gourmet mushroom blend (this recipe is just begging for shitakes!) and some Chinese hot mustard (if it’s paleo, of course). Otherwise a really solid weeknight meal! Fantastic!

  4. Just made these last night…yum! I used broccoli slaw in place of the cabbage, and added in a package of shiitake mushrooms. With additional veggies, this would be a great standalone stir fry.

  5. I’m on the Whole30 and a newbie to Paleo. Already missing sugar and it’s only been one day! Looking for ways to make interesting meals.

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