Thai Lettuce Wraps with Cilantro

  • Yield 6 servings

Ground beef, flavored with mint, cilantro and red pepper, is wrapped in leaves of cabbage or romaine.

lettuce wraps


1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1/2 cup finely chopped fresh mint leaves
1/3 cup finely chopped fresh cilantro
1/2 red onion, finely chopped
1 teaspoon crushed red pepper
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 head 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.



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