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Pork Lettuce Wraps

Lettuce wraps are the ultimate summer fare — they are quick and easy to make, versatile, light and healthy. You can serve them hot or cold. You can add any vegetables you have on hand, and you can use ground turkey or chicken or even tofu in place of the pork in this recipe. The pork lettuce wrap filling keeps well and can be reheated for an even faster meal a few days after the first meal!

lettuce wraps

Use any kind of lettuce for the wraps: iceberg is crisp and cool but lacking in nutritional value; Romaine is crisp and has the highest vitamin content of all lettuces; Bibb and butter lettuce types are soft and tender and really pretty once filled; Napa cabbage leaves are not lettuce, but they are yummy and crispy and full of those good cancer-fighting things that cruciferous vegetables are known for.

Topping ideas are endless and include: bean sprouts; diced cucumber; cilantro, basil and mint; chopped peanuts or almonds; fresh jalapeños; quick pickled cucumbers; hoisin sauce; cock sauce; you catch my drift. Serve them on their own, or with this spicy peanut coleslaw on the side.

Pork Lettuce Wraps Video

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Lettuce Wraps Recipe – Printable

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Pork Lettuce Wraps

lettuce wraps

5 from 2 reviews

  • Author:
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4

Ingredients

  • 1 teaspoon oil
  • 1 pound lean ground pork or turkey
  • 1/2 cup diced red onion
  • 2 tablespoons minced garlic
  • 1 jalapeño, seeded and diced
  • 1 teaspoon turmeric
  • 1 teaspoon fish sauce (or 1 tablespoon oyster sauce)
  • 1 tablespoon coconut amino acids (or 2 teaspoons soy sauce)
  • 1 stalk celery, julienned
  • 1/2 cup frozen peas
  • 1 small carrot, diced
  • For serving:
  • lettuce leaves
  • lime wedges
  • assorted other garnishes

Instructions

  1. Heat the oil in a large skillet and add the pork, onion, garlic and jalapeño. Saute over medium-high heat, stirring constantly to break up the pork, until pork is mostly cooked and in small pieces.
  2. Add turmeric, oyster sauce and aminos and stir to combine.
  3. Add celery, peas and carrots and cook until pork is no longer pink and celery is wilted, about 2-3 more minutes.
  4. Serve in lettuce leaves with whatever fresh toppings you like

Nutrition

  • Calories: 240
  • Fat: 7
  • Carbohydrates: 7
  • Protein: 35

lettuce wraps

11 Comments

  1. Rustic Rain on July 26, 2014 at 9:21 am

    Awesome post, but do you think this could be done with tofu or tempeh too?

    • Hilah on July 26, 2014 at 9:36 am

      Yes, either would work. If using tofu, I’d suggest extra firm tofu, press some of the liquid out and then crumble it and fry for a few minutes before adding anything else to dry it out some.

      • Rustic Rain on July 26, 2014 at 10:31 am

        Sounds great, I’ll have to try it! 🙂

  2. Jane on July 26, 2014 at 11:04 am

    Hey Hilah – you mention a sauce- possibly some kind of cherry garlic sauce, which sounds fab but I can’t quite make out what you are saying.

    • Hilah on July 26, 2014 at 11:21 am

      Hi Jane! I think that was chili garlic sauce, aka sambal.

  3. Allison T on July 26, 2014 at 1:45 pm

    Looks wonderful! I just recently made Chicken Lettuce Wraps and blogged it. I have never had pork but they sounds amazing! http://www.lashesanddashes.com/2014/07/01/asian-chicken-lettuce-wraps/

  4. Diane on July 27, 2014 at 12:59 pm

    Hooray for lettuce wraps (and thanks for the reminder about them)!

  5. Arv on July 31, 2014 at 1:00 pm

    Do you add the peas frozen?

    • Hilah on August 1, 2014 at 7:14 am

      Either way, Arv. I get them out of the freezer when I start cooking and by the time I’m ready for them, they are partially defrosted. Frozen or thawed, it won’t make a big difference to the final product.

  6. Michelle on October 4, 2016 at 10:56 am

    Made these for the first time last night – SO GOOD! My husband actually ate four (and he is often one to scoff at anything involving a lettuce leaf as a wrap instead of a tortilla). A true triumph! Thanks for posting, Hilah :).

    • Hilah on October 4, 2016 at 11:53 am

      Oh that is EXCELLENT news, Michelle! 🙂

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