Chili Beef Lettuce Wraps

Lucy Skrypnek

Lucy Skrypnek

These lettuce wraps are so easy and full of flavor! They make a great side dish, or are perfect for a healthy spring approved recipe.

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Makes: 3-4 servings.


2 tsp neutral-flavored oil like coconut, avocado or walnut

1 lb lean ground beef

1 tbsp fish sauce

1-2 tbsp chili sauce (depending on how much heat you want)

2 tbsp water

zest from one large lime

juice from one large lime (about 1 ½ tbsp juice) – leave out for WildFit Spring

¼ cup thinly sliced green onion (or double that amount if you’re not using the cilantro)

½ cup chopped cilantro

1-2 heads iceberg lettuce, washed and cut into cups


Heat the oil in a heavy frying pan over medium-high heat, then cook the beef until it’s cooked through and starting to brown, breaking apart with a turner as it cooks.

While beef cooks, mix together the fish sauce, chili sauce, and water in a small bowl. Zest the skin of the lime and squeeze the juice. (You may need two limes to get enough juice, but only use the zest from one lime.) Thinly slice the green onions and chop the cilantro. Most iceberg lettuce doesn’t need washing, but remove the outer leaves. Cut out the core and cut the lettuce into quarters to make “cups” to hold the beef mixture.

When the beef is done, add the chilli sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn off the heat and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.

Serve meat mixture with iceberg lettuce leaves. Fill with beef and wrap around it. Eaten with your hands.


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Lucy Skrypnek

Lucy Skrypnek

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