If you’re craving something bright, fresh, and comforting, Ground Beef Lettuce Wraps are the perfect seasonal recipe to try this week. They take humble, everyday ingredients—like 1 lb of ground beef and crunchy mixed bell peppers—and turn them into a light but satisfying meal that feels both nutritious and indulgent. These wraps are especially lovely in spring and summer when crisp lettuce is at its peak, but they’re equally welcome on chilly evenings with warm, savory filling. If you enjoy simple ground beef dinners, you might also like this 4-Ingredient Ground Beef Casserole for another weeknight-friendly option that relies on the same pantry staples.

Ingredients & Equipment

Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 2 cups mixed colorful bell peppers, diced (use red, yellow, and orange for color)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Lettuce leaves (for wrapping) — butter lettuce, Boston, or large romaine leaves work well
• Chopped green onions and sesame seeds (for garnish)

Equipment & helpful tools

• Large skillet or sauté pan (nonstick or well-seasoned cast iron recommended)
• Wooden spoon or spatula for breaking up the beef
• Cutting board and sharp chef’s knife
• Small bowl or liquid measuring cup for mixing the sauce
• Microplane or fine grater (great for fresh ginger)
• Optional: garlic press, bench scraper, and tongs

Notes

• If you have a meat thermometer, cook ground beef to 160°F (71°C) to ensure it’s fully cooked.
• For faster prep, dice the vegetables ahead of time or use a mandoline for uniform pieces.
• If you want to make this dish vegetarian, substitute plant-based ground “beef,” crumbled tempeh, or cooked lentils.

Step-by-Step Instructions (with tips)

1. Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Give the pan a minute so the oil shimmer heats evenly—this helps prevent sticking and ensures a nice sear on the beef.

2. Brown the beef: Add 1 lb ground beef and cook until browned, breaking it apart with a spoon. Use a wooden spoon to crumble the meat into bite-sized pieces. Tip: avoid stirring constantly—let the beef sit for 1–2 minutes between stirs to develop golden-brown bits (those add savory flavor).

3. Add aromatics and veggies: Stir in the diced onion, diced bell peppers, minced garlic, and grated ginger. Cook until the vegetables are tender-crisp—about 4–6 minutes. If you prefer softer peppers, cook a little longer. Tip: for a deeper roasted flavor, you can roast the diced peppers in a 425°F oven on a baking tray for 12–15 minutes until charred, then fold them into the finished beef mixture.

4. Make the sauce: In a small bowl, mix 1/4 cup soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Pour the sauce over the beef and vegetable mixture, stirring to combine. Let it simmer for 1–2 minutes so the flavors meld. Tip: adjust the balance—add a pinch of sugar or a drizzle of honey if you want it slightly sweeter, or a splash of sriracha for heat.

5. Season: Taste and season with salt and pepper to taste. Remember that soy sauce is salty, so start with a small pinch of salt and adjust. Tip: a little fresh lime juice squeezed in at the end brightens the whole dish.

6. Cool slightly: Remove from heat and let the mixture cool for a minute or two so it’s easier to handle when spooning into lettuce leaves.

7. Assemble the wraps: Spoon the mixture into individual lettuce leaves and garnish with chopped green onions and sesame seeds. For a tidy presentation, overlap two smaller leaves to form a fuller cup. Tip: warm the filling slightly before serving if it’s been sitting.

8. Serve immediately: Arrange the wraps on a platter and provide extra garnishes—lime wedges, extra hoisin, or chili flakes—so guests can customize.

Variations & flavor suggestions

• Make it smoky: Add a splash of hoisin and finish with a small drizzle of toasted sesame oil for a richer finish.
• Add crunch: Stir in toasted chopped peanuts or water chestnuts for texture.
• Veg-forward: Swap some beef for finely diced mushrooms or grated zucchini to stretch the filling and keep it moist.
• Roasting vs sautéing veggies: Roasting bell peppers (as mentioned above) gives intense flavor and caramelization. Sautéing keeps them brighter and crisper—choose based on whether you want a smoky or fresh profile.
• Slow-cooker approach: Brown the beef and sauté onions, then transfer to a slow cooker with the sauce and peppers and cook on low for 2–3 hours. Add peppers in the last hour to avoid over-softening.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerator: Store the cooked beef mixture in an airtight container for up to 3–4 days. Keep the lettuce leaves separate, wrapped in a slightly damp paper towel inside a container or zipper bag to preserve crispness for 2–3 days.
• Reheating: Gently reheat the beef mixture in a skillet over low-medium heat with a splash of water or broth to loosen it; avoid the microwave for best texture.

Freezing

• Freeze the filling only (not the lettuce) in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Portion into meal-sized amounts for easy thawing.
• Thaw overnight in the refrigerator and reheat in a skillet. Add a little soy sauce or a squeeze of fresh lime to brighten flavors after reheating.

Make-ahead strategies

• Prep the filling a day ahead and store refrigerated; assemble right before serving to keep lettuce crisp.
• Chop the garnishes ahead and store separately in small containers.
• If you’re hosting, keep the filling warm in a slow cooker on the lowest setting and place chilled lettuce leaves on ice so guests assemble their own wraps.

Portioning advice

• One pound of ground beef with the vegetables typically makes 4–6 servings as a main dish (about 3–4 wraps per person depending on leaf size). For a larger crowd, double the recipe and have extra garnishes available.

How to Use / Serve This Dish

Serving ideas

• Family-style: Lay out a big platter of lettuce leaves, a bowl of the warm beef mixture, and small bowls of garnishes—chopped cilantro, lime wedges, sliced chili, extra hoisin, and crushed peanuts—for a fun build-your-own dinner.
• As an appetizer: Spoon smaller portions into butter lettuce leaves for a party platter; they make great finger food.
• Low-carb bowl: Skip the lettuce and serve the warm beef over cauliflower rice or steamed vegetables for a hearty, low-carb meal.
• Pairings: These wraps pair beautifully with steamed jasmine rice, a quick cucumber salad, or a simple miso soup for a cozy, complete meal.

Creative variations

• Mediterranean twist: Swap the soy/heng hoisin sauce for a blend of tomato paste, lemon, and oregano and serve with romaine leaves, feta crumbles, and chopped olives.
• Taco-style: Season with cumin and chili powder and top with pico de gallo and avocado for a Latin-inspired wrap.
• Crowd-pleaser combo: Serve alongside a simple slaw tossed with rice vinegar and sesame oil to add crunchy contrast.

If you ever want to turn ground beef into other crowd-pleasing family meals, try out these hearty ground beef enchiladas for another comforting option that repurposes similar pantry staples.

FAQ

Q: Can I use a different ground meat or a plant-based substitute?
A: Yes. Ground turkey, chicken, or pork all work well—just adjust cooking times and seasonings (turkey and chicken may need a bit more fat or oil to keep the filling juicy). For a vegetarian option, use crumbled firm tofu, tempeh, or a plant-based ground “beef” alternative and cook similarly.

Q: How long do the assembled lettuce wraps last?
A: Assembled wraps are best eaten immediately. If stored assembled in the refrigerator, the lettuce will wilt within a few hours. To preserve texture, store the filling and leaves separately and assemble when ready to eat.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce in place of regular soy sauce, and check that your hoisin sauce is gluten-free (some brands contain wheat). Rice vinegar, sesame oil, and fresh aromatics are naturally gluten-free.

Q: What if my filling is too salty or too sweet?
A: If it’s too salty, add a splash of rice vinegar or a squeeze of lime to balance and add a bit of water or unsalted broth to dilute. If it’s too sweet, add an extra splash of soy sauce or a touch of lime vinegar to balance the sweetness.

Conclusion

There’s something deeply satisfying about Ground Beef Lettuce Wraps: they’re quick to make, full of layered flavors—savory beef, bright ginger and garlic, tangy rice vinegar—and they celebrate crisp seasonal lettuce in a way that feels both light and homey. Whether you’re cooking for weeknight family dinners or casual weekend gatherings, this recipe adapts easily to what’s in your fridge and to your flavor preferences. If you’d like more inspiration or different takes on the same idea, check this Asian-Style Ground Beef Lettuce Wraps – Our Salty Kitchen for additional techniques, this Asian Ground Beef Lettuce Wraps – Feasting not Fasting for another flavorful variation, or this Ground Beef Lettuce Wraps | 12 Tomatoes to see a popular home-cook version and presentation tips. Give this recipe a try, make it your own, and if you love it, share a photo or pass it along to someone who appreciates simple, from-scratch comfort food.

Ground Beef Lettuce Wraps

Bright, fresh, and comforting, these Ground Beef Lettuce Wraps are perfect for spring and summer, turning humble ingredients into a light yet satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, Asian

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 2 cups mixed colorful bell peppers, diced use red, yellow, and orange for color
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• to taste Salt and pepper
• Lettuce leaves (for wrapping) — butter lettuce, Boston, or large romaine leaves work well
• Chopped green onions and sesame seeds (for garnish)

Instructions

 

Preparation

• In a large skillet, heat 1 tablespoon of olive oil over medium heat.
• Add 1 lb ground beef and cook until browned, breaking it apart with a spoon.
• Stir in the diced onion, diced bell peppers, minced garlic, and grated ginger. Cook until the vegetables are tender-crisp, about 4–6 minutes.
• In a small bowl, mix 1/4 cup soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
• Pour the sauce over the beef and vegetable mixture, stirring to combine. Let it simmer for 1–2 minutes.
• Taste and season with salt and pepper to taste.
• Remove from heat and let the mixture cool slightly.
• Spoon the mixture into individual lettuce leaves and garnish with chopped green onions and sesame seeds.
• Serve immediately with additional garnishes.

Notes

For a vegetarian option, substitute plant-based ground 'beef,' crumbled tempeh, or cooked lentils. Store the cooked beef mixture in an airtight container for up to 3–4 days in the refrigerator. The filling can be frozen in freezer-safe containers for up to 3 months.

Keyword Easy Dinner, Ground Beef, Healthy Meal, Lettuce Wraps, Spring Recipe