Paleo Lettuce Wraps

Raise your hand if you love the lettuce wraps at P.F. Chang’s. You should have both hands up right now, otherwise we can’t be friends. Ok, good. Moving on…

We don’t have a P.F. Chang’s in town. It’s actually been about 5 years since I lived in the same city as one. Not that the one in the next town is super far from us, but I would still prefer to be able to make my own lettuce wraps at home for a few reasons: 1) I can control what goes in them; 2) I can have them whenever I want without having to wait for a table; 3) I can make a ton so if I must share, I can still have as much as I want.

This is actually a pretty easy recipe, and it’s all in one pan, so minimal cleanup as well. That’s a big deal for me, since I’m the cooker and cleaner in the kitchen. Rob is banned because I’m a control freak. I know, I brought this on myself. Moving on…

Some grocery stores don’t carry the right lettuce, and if yours doesn’t, you could certainly use romaine, or no lettuce at all and just eat this stuff with a fork, it’s totally fine and I won’t judge you, because I’ve done that before. And if you need a paleo hoisin sauce, give this one a try, it’s really good.

Paleo Lettuce Wraps

Course: Main Course
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Kendra Benson
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Ingredients

  • Boston Bibb or Butter Lettuce Leaves
  • 2 Tbsp Olive Oil divided
  • 1 lb Lean Ground Beef grass-fed if possible
  • 1 large Yellow Onion chopped
  • 2 cloves Garlic minced
  • 1 Tbsp Coconut Aminos
  • ¼ cup + 2 Tbsp Paleo Hoisin Sauce
  • 1 Tbsp Rice Wine Vinegar
  • 1 can Water Chestnuts drained and chopped
  • 1 bunch Green Onions chopped
  • 2 tsp Dark Sesame Oil

Instructions

  1. Rinse the lettuce leaves, taking care not to tear them as you separate them. Pat dry and set aside.
  2. In a large skillet over medium-high heat, brown the ground beef in 1 tablespoon of the olive oil, breaking up with the back of a wooden spoon. Drain and set aside.
  3. In the same pan add the remaining 1 tablespoon of olive oil. Add the onions and saute, stirring frequently. Cook until translucent.
  4. Add the garlic, coconut aminos, hoisin sauce, and vinegar to the onions. Stir to combine and cook for 1 minute.
  5. Add the water chestnuts, green onions, sesame oil, and browned beef. Stir to combine and cook just until the green onions begin to wilt, about 2 minutes.
  6. Remove from heat and transfer to a serving bowl.
  7. To serve, spoon beef mixture into the well of the lettuce leaves, fold up like a taco and eat.

 

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21 Comments on “Paleo Lettuce Wraps

  1. Melissa

    It’s only like 10 minutes away and if you ever want to go…I’ll chow down on some lettuce wraps and Mongolian beef. 🙂

    Reply
  2. Kelsey

    Tried this last night and loved it!!! Been trying recently to eat better and your website has given me so many great recipes…thanks!!! 🙂

    Reply
  3. Rick

    This looks really good, but I’m not a big fan of hoisin sauce. What alternatives would you recommend? FWIW, I’m pretty strictly paleo, but I add whole dairy and white rice.

    Reply
      1. Rick

        That sauce looks pretty awesome! Also, I somehow missed this recipe, so I’m glad you pointed it out. Also also, I really appreciate the reply… And the site… And you as a human being. That giveaway looks pretty tempting, too!

        Reply
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  6. Kesa

    Do you have a good recipe for Paleo Hoisin sauce or should I just make the sauce you linked to in another comment…the teriyaki one? I’m excited to make this tonight 🙂

    Reply
      1. Kesa

        Kenda, these were killer!! I was a little skeptical with such few ingredients, but they turned out so, so good and they were so quick to make. Thank you!!

        Reply
  7. Peggy

    LOVED, LOVED, LOVED these lettuce wraps. They will be going on the menu rotation!! The paleo hoisin sauce was delicious and really made the wraps. My husband, not paleo but a good sport, gave them 2 thumbs up.

    Thanks for sharing such a delicious recipe!!

    Reply

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