A healthy Asian style ground pork lettuce wraps recipe, easy to make in 20 minutes! The sauce is sugar free, and sweet, tangy and spicy! Wrap up the meat in butter lettuce, and top with crisp vegetables, sesame seeds, and toasted almonds.
7 grams net carbs per serving
A Quick Keto Dinner Recipe
Lettuce wraps are a great go-to dinner idea for low carb or keto diets. These Asian Ground Pork Lettuce Wraps are full of addictive flavor. Make a double batch, because you’re going to want leftovers for lunches!
Following any diet plan based around whole foods is going to require planning and prep. The more quick and easy recipes you can find to put in your “back pocket”, the more successful you’ll be!
I make the ground pork recipe in large batches and freeze it in individual servings.
When I need a protein-packed meal, I pull it out, defrost it, and throw it into lettuce leaves with plenty of fun toppings.
Add healthy fats by using a peanut sauce or other Asian style sauce, or even with slices of avocado.
The whole family will love these! If family members have higher carb needs, serve these with a side of rice, soba noodles, or fruit.
What You’ll Need
Ground Asian Pork
- Toasted Sesame Oil (or sub avocado oil)
- Fresh Ginger (sub ginger powder)
- Fresh Garlic
- Water Chestnuts (optional – gives these a great crunch!)
- Ground Pork (or even use ground chicken to mix it up!)
- Sea Salt
- Coconut Aminos (a soy free, gluten free sub for soy sauce)
- Rice Wine Vinegar
- Lime Juice or Fish Sauce (Red Boat fish sauce is sugar free)
- Sriracha (paleo options are sugar free)
- Butter Lettuce (or any large lettuce leaves)
- Red Bell Pepper (red peppers are lower in sugar and carbs than yellow and orange peppers!)
- Green Onions
- Sesame Seeds
- Sliced Almonds
- Lime Wedges (or a bit of fresh lime juice)
- Drizzle with more Sriracha or garnish with red pepper flakes!
Which lettuce is best for lettuce wraps?
The best lettuce for lettuce wraps is butter lettuce (also called Boston bibb lettuce). It has small leaves that are in a natural “cup” shape. It is soft enough to easily wrap around fillings.
If you don’t have or can’t find butter lettuce, feel free to substitute romaine or even iceberg lettuce.
How to Make Pork Lettuce Wraps
Step 1: Heat a large skillet over medium-high heat. Add the sesame oil, minced garlic, and grated ginger. Sauté the aromatics for 5-7 minutes, until softened.
Step 2: Add the ground pork to the skillet, and break up large pieces with a wooden spoon as it cooks.
Step 3: Once the pork is fully cooked, add the coconut aminos, sriracha, salt, and rice wine vinegar.
Step 4: Add the meat filling to the center of lettuce leaves to serve.
Step 5: Top each lettuce wrap with some shredded carrots and peppers, green onions or other herbs, and toasted sliced almonds.
Step 6: Drizzle the lettuce wraps with sriracha hot sauce, if desired. These are also amazing with this Thai Almond Salad Dressing.
How to Store Leftovers
Store leftover pork in an air tight container in the refrigerator for up to 4 days. Store the chopped vegetables and washed crisp lettuce cups separately and assemble when ready to serve!
Reheat the pork by sautéing it in a frying pan on medium heat for about 10 minutes.
What to Serve with Pork Lettuce Wraps
Pork lettuce wraps make a delicious light meal all on their own. If serving these as part of a larger meal, consider making a cauliflower fried rice or shrimp skewers to pair with the dish.
Lettuce wraps are often served with peanut sauce. Make your own, or even try this allergy-friendly Thai Almond Dressing.
Another popular way to serve pork lettuce wraps is with hoisin sauce. This sauce is full of sugar so not recommended.
If you’d like to add variety to the lettuce wraps, also make Crockpot Asian Chicken and serve both proteins with the lettuce wraps and toppings.
Other Lettuce Wraps Recipes
Asian Ground Pork Lettuce Wraps
Asian Style Pork
- 1 tablespoon sesame oil toasted (or sub avocado oil)
- 2 tablespoons fresh grated ginger sub 1 teaspoon ginger powder
- 4 cloves garlic minced
- 1 pound ground pork
- 1/4-1/2 teaspoon sea salt
- 1/4 cup coconut aminos
- 1 tablespoon rice wine vinegar unseasoned (sugar free)
- 1-3 teaspoons sriracha (paleo sriracha recommended, sugar free)
- 16 leaves butter lettuce
- 1/2 cup carrots julienne cut (or shredded)
- 1 red bell pepper cut into thin strips
- 1/2 cup green onions sliced
- 2 teaspoons sesame seeds toasted
- 1/4 cup sliced almonds toasted
- Heat a skillet over medium high heat, and add in sesame oil, grated ginger, and garlic. Saute for about 5 minutes until fragrant and softened.
- Add the ground pork, and break up with a spatula as it browns. Season lightly with sea salt. Continue cooking pork, stirring occasionally, until cooked through, about 8 minutes.
- Once the pork is cooked through, season with coconut aminos, vinegar, and sriracha. Taste, and adjust salt and spice.
- Serve pork with lettuce leaves, crisp vegetables, herbs, sesame seeds and almonds. Either plate these with each lettuce wrap assembled, or add the meat, lettuce, and toppings to little dishes and serve these for everyone to assemble individually.