Thai Lettuce Wraps with Cilantro

lettuce wraps
  • Yield: 6 servings


1pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/2cup finely chopped fresh mint leaves
1/3cup finely chopped fresh cilantro
1/2 red onion, finely chopped
1teaspoon crushed red pepper
3tablespoons fresh lime juice
2tablespoons Asian fish sauce
1head cabbage or romaine lettuce, leaves separated
Lime wedges (optional)


  1. Sauté beef in a large skillet over medium-high heat 5 to 10 minutes or until meat crumbles and is no longer pink; drain.
  2. Add mint, cilantro and next 4 ingredients to beef and stir until heated.
  3. Spoon mixture in center of cabbage or lettuce leaves, and roll up.
  4. Serve with additional lime wedges, if desired.

Cooking Tip: If you decide to use cabbage leaves, blanching will make the leaves retain texture and color. To blanch, simply add cleaned leaves to boiling water. Let soak for less than 1 minute. Remove leaves and place directly in an ice water bath for 1 minute. Place on paper towels to allow for drainage and use when ready.

Recipe courtesy of Laura’s Lean Beef.

Nutritional Info *per serving

  • Calories 141
  • Fat 3g
  • Cholesterol 40mg
  • Sodium 549mg
  • Carbohydrate 10g
  • Fiber 4g
  • Protein 18g