Insanely delicious and easy pork lettuce wraps will become your favorite easy, healthy dinner. The sweet and spicy (not too spicy!) sauce covers ground pork and veggies inside crisp lettuce cups for a flavorful, low-carb dinner!
Ned more better-than-takeout recipes? Try ground turkey teriyaki bowls, healthy chicken pad thai, or air fryer orange chicken!
Watch the video below to see how to make quick and easy pork lettuce wraps!
Table of Contents
We’re always on the hunt for dinners done in 30 minutes. Some of our favorites are fiesta lime shrimp bowls, blackened salmon, air fryer stuffed peppers and now these ground pork lettuce wraps!
And if you want a quick ground turkey recipe, try this ground turkey teriyaki rice bowl.
Ingredient You Need
- Fresh ginger and garlic: this is an essential part of these lettuce wraps and adds a ton of asian flavor.
- Honey: you can omit this if you’re eating whole30.
- Coconut aminos: this is the gluten free version of soy sauce. If you aren’t gluten free and have soy sauce on hand you can use that.
- Nut butter: we used peanut butter, but cashew butter works great for paleo or whole30 options.
- Rice wine vinegar: this adds acid to balance out the sauce.
- Sriracha: this is where the spicy comes into play and can be customized to your taste! If you like spicy food you can add more or omit it if you don’t like spice.
- Ground pork: it has minimal fat so it doesn’t need drained after cooking. Love that for an easy, one-pot meal! You could also use ground chicken, but it won’t have as much fat/flavor.
- Water chestnuts: these come in a can in the international aisle in the grocery store.
- Veggies: red pepper, carrots, yellow onion
- Butter lettuce: this is the best lettuce for wraps in my opinion!
- To top: scallions, cilantro and crushed peanuts
Do you love ground pork? Try ground pork stir fry or crispy ground pork tacos next.
How to Make Pork Lettuce Wraps
- Add all of the sauce ingredients to a small bowl, whisk well then set aside.
- Heat olive oil in a large skillet or wok then cook the ground pork until no pink remains.
- Add the veggies and cook until soft then stir in the sauce, turn the heat to low and simmer for 5-8 minutes to thicken the sauce and develop the flavor.
- Spoon the pork mixture into lettuce wraps, then garnish with scallions, cilantro and crushed peanuts.
Best Kind of Lettuce for Lettuce Wraps
Our very favorite lettuce to use is butter lettuce. It’s crisp and has the perfect circular shape to hold all the filling. I like to double up the lettuce to make sure it doesn’t break when you’re eating it.
How to get it off the core: remove any out layers of lettuce that are browning or old then cut the piece of lettuce at the stem.
We also like to use romaine lettuce if we have that on hand!
Must-Read Recipe Tips
- Make the pork extra crispy: when you’re browning the ground pork, don’t continually stir it. Let it sit in the sizzling hot oil for a bit to get brown and crispy then stir and do the same thing.
- Serve with sauce: while the pork filling is simmering, whisk together some honey, coconut aminos, nut butter and sriracha for a quick sauce to drizzle on top.
- Only pull off the lettuce you need: to keep the lettuce fresh, only use the lettuce leaves you need while you’re making the cups.
- Perfect for meal prep: If you’re making these as meal prep, you can store the lettuce separately until you’re ready to assemble and eat.
Serving Suggestions
These lettuce wraps are delicious on their own, but you could add a side of coconut rice or put the rice right inside the lettuce cups. You could also serve crispy carrot fries, or any vegetable side dish you’re craving.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Asian Recipes
- 30 minute chicken pad Thai
- Sweet and sticky orange cauliflower
- Sheet pan honey garlic shrimp
- Asian chicken wings
- Korean shredded beef tacos
- Easy healthy chicken pad thai
Sweet and Spicy Pork Lettuce Wraps
Save this Recipe!
Ingredients
For the sauce
- 2 teaspoons fresh ground ginger
- 2 cloves garlic minced
- 1 tablespoon honey omit for whole30 option
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons nut butter peanut butter or cashew butter is best
- 1 tablespoon rice wine vinegar
- 2 teaspoons sriracha more or less to adjust spice level
For the lettuce wraps
- 1 lb ground pork
- 1 (8 ounce) can water chestnuts drained and diced
- 1 red pepper diced
- 1 cup shredded carrots
- 1 small yellow onion diced
- Butter lettuce leaves for serving
- Topping: green onions, cilantro and crushed peanuts
Sauce for serving (optional):
- 3 tablespoons coconut aminos or soy sauce
- 1 tablespoon nut butter
- 2 teaspoons honey
- 1 teaspoon sriracha
Instructions
- Add all of the sauce ingredients to a medium bowl and whisk well. Set aside.
- Add 1 tablespoon olive oil to a large skillet or wok over medium-high heat. Once it's hot, add the ground pork and cook until no pink remains. To make it crispy, stir occasionally to allow the pork to sit in the hot oil before stirring. This crisps the outsides to a golden brown color. Drain the fat from the pork.
- When the pork is done, add the water chestnuts, red pepper, carrots and onion and cook until soft, 5-7 minutes.
- Stir in the sauce until it’s completely combined then turn the heat down to medium-low and simmer for 8-10 minutes to thicken and develop the flavor.
- Remove the pan from the heat then serve inside the lettuce cups. You may need to double up the lettuce cups for a sturdier wrap. Top with chopped scallions, cilantro and peanuts if desired.
- If you’re making the sauce, whisk all of the ingredients together in a small bowl while the pork filling simmers. Top the lettuce wraps with sauce before serving.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was the perfect, no tortilla taco recipe. Ever since I made them a couple weeks ago, my husband requests I make them every week. We add pineapple!
Love it when we make it in the rotation. And yum to the pineapple. Thanks Alix!
Awesome, easy and quick! I substituted some veggies for what I had on hand. A definite keeper.
Thanks for sharing LuAnn! Glad you loved it. 🙂