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Low-Carb Sriracha Beef Lettuce Wraps

Low-Carb Sriracha Beef Lettuce Wraps are one of my favorite quick dinners, and this tasty recipe is also Keto, gluten-free, dairy-free, and South Beach Diet friendly. And with a few different ingredient choices it could easily be Paleo or Whole 30! Use the Diet-Type Index to find more recipes like this one.

Click here to PIN Sriracha Beef Lettuce Wraps!

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

You may have noticed I have quite a few recipes for lettuce wraps on this blog, and they’re on the menu often at my house.  But despite the abundance of lettuce wrap recipes to choose from, these Low-Carb Sriracha Beef Lettuce Wraps are a quick dinner that I find myself making over and over.

There are so many favorite flavors here that go perfectly with the beef and Sriracha Sauce, like fish sauce, lime, green onion, and cilantro, and if you like Thai flavors at all, you’re going to love this recipe as much as I do.  And for cilantro-haters, I recommend just doubling the amount of green onions and this will still be amazing without the cilantro.

I recently got a wonderful new camera, so one day when I was making these lettuce wraps again I decided to snap a few photos. If you’ve been reading my blog for a while but have never tried this recipe, I hope the new photos will get you to try it. It can be on the table in well under 30 minutes, and Sriracha Beef Lettuce Wraps just might become your new favorite dinner!

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

Cook one pound of lean ground beef until it’s completely done and starting to lightly brown. While the beef cooks, mix together the fish sauce, Sriracha Sauce, and water. Also zest one large lime and squeeze the juice, slice the green onions and chop the cilantro (or double the amount of green onions if you don’t want cilantro.) Prepare the lettuce cups in the size you prefer.

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

When the beef is nicely browned, stir in the Sriracha sauce mixture and cook until the water evaporates. Turn off heat and stir in the lime zest, lime juice, green onions, and cilantro (if using). That’s it! Put it inside a lettuce wrap and devour!

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

Please come back and let me know if you end up making this over and over. And this is so flavorful, I’d say this is one time when the cilantro is 100% optional!

More Lettuce Wraps to Enjoy:

The BEST Slow Cooker Lettuce Wraps with Beef, Chicken, Pork, or Turkey ~ Slow Cooker or Pressure Cooker
Delicious Low-Carb and Keto Wraps with Lettuce, Collards, and Cabbage ~ Kalyn’s Kitchen
The BEST Instant Pot Lettuce Wraps ~ Slow Cooker or Pressure Cooker

Low-Carb Sriracha Beef Lettuce Wraps

Low-Carb Sriracha Beef Lettuce Wraps are a quick and easy for a tasty weeknight dinner.

Ingredients:

  • 2 tsp. neutral-flavored oil like grapeseed or peanut oil
  • 1 lb. lean ground beef
  • 1 T fish sauce (I like Three Crabs Fish sauce or Red Boat Fish Sauce.)
  • 1-2 T Sriracha Sauce (depending on how much heat you want)
  • 2 T water
  • zest from one large lime
  • juice from one large lime (about 1 1/2 T juice)
  • 1/4 cup thinly sliced green onion (or double that amount if you’re not using the cilantro)
  • 1/2 cup chopped cilantro
  • 1-2 heads iceberg lettuce, washed and cut into cups

Directions:

  1. 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.
  2. While beef cooks, mix together the fish sauce, Sriracha Sauce, and water in a small bowl.
  3. 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.)
  4. Thinly slice the green onions and chop the cilantro.
  5. 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.
  6. When the beef is done, add the Sriracha Sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat.
  7. Turn off the heat and stir in the lime zest, lime juice, sliced green onions, and chopped cilantro.
  8. Serve meat mixture with iceberg lettuce leaves to fill with meat and wrap around it, to be eaten with your hands.

Notes:

This was definitely still good when the meat mixture was kept in the fridge and reheated for a very short time in the microwave, but I liked it best freshly made.

This recipe adapted from Nigella Fresh.

All images and text ©

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use ground beef with less than 10% fat, Low-Carb Sriracha Beef Lettuce Wraps are a great recipe for any phase of the  South Beach Diet. This would be great for other types of low-glycemic or low-carb diet plans as well; other diet plans may prefer higher-fat ground beef. The recipe could also be easily adapted to be Paleo or Whole 30 by using Red Boat Fish Sauce, an approved hot sauce, and an approved oil.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Sriracha Beef Lettuce Wraps found on KalynsKitchen.com

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49 comments on “Low-Carb Sriracha Beef Lettuce Wraps”

  1. I love iceberg lettuce. A lovely simple recipe Kalyn. I make a similar dish but have never added siracha sauce to it.

  2. Love these, Kalyn. They might give the Chinese Chicken Lettuce Wraps a good run for their money! 😉 Shared on my gfe Facebook page. 🙂

    Happy Friday!
    Shirley

  3. I am SUCH a thai food fanatic and you're right…these wraps sound great! Full of so much flavor!

  4. Lettuce wraps are so much fun to eat and I love all the flavors in this recipe – a quick and easy dinner!

  5. Thanks everyone. So glad people are liking the sound of this. I loved all the flavors in them.

  6. This is completely my style, my flavors, and I always have fish sauce and Sriracha in the pantry. Going to make this one immediately!

  7. Sounds delicious! I bet mint would taste great in there as well.

  8. This is so yummy looking! You are so talented! I just started my own recipe blog and I look to yours for inspiration! Keep up the good work! Stop by mine and give me feedback if you can!

  9. ABSOLUTELY delicious. my boyfriend have been making your lettuce wraps a lot lately and thought we would try this one for a little change. Has a delicious *zing*!!! We added some canned tomatoes that had soaked in oregano, garlic and basil, and also kept in the avocado from the other recipe. 5 stars!!! Wish I was brilliant enough to come up with these on my own too! 🙂

  10. What a creative use of Sriracha! I bet they'll get gobbled up in any group setting.

  11. Jess, so glad you guys enjoyed them!

    Diana, the inspiring recipe had Thai chiles, sauteed before the beef. I never have those on hand and they're a little hard to work with so I subbed Sriracha and loved the results!

  12. Is this a phase 1 recipe?

  13. Yes. If you look in South Beach Suggestions (after the recipe) it tells what phase each recipe is suitable for.

  14. I wanted to love this. I made it tonight but unfortunately the lime flavor was really overpowering, and I couldn't taste any of the other ingredients (I was really looking forward to tasting the sriracha :). Do you think it's ok to omit the lime zest and juice completely? Is there anything I can use to substitute for the moisture of the lime juice, like 1/4 cup beef stock or something? I definitely want to try this again, with maybe only a sprinkle of lime juice. Thanks! 🙂

  15. I'm surprised, as it thought this tasted much more like Sriracha than it did lime. I even squeezed more lime on it when I ate it! Did you use the 2 T of Sriracha?

    Definitely you could omit the lime though if you prefer it that way. I would add only about 2 T of stock.

  16. Thank you for the feedback! Maybe my lime was just really tart. And in retrospect, I realized it did render a lot more juice than 1.5 T as indicated in the recipe, so I probably shouldn't have used as much as I did. I did use 2 T of sriracha. Anyways, thanks again! I am going to try this again later this week and I'll report back! 🙂

  17. Try Boston lettuce with this, they are much more lettuce wrap friendly than the iceberg stuff.

  18. I made this using chick peas instead of ground beef, and it was delicious! I mashed them up slightly when I added the sauce mix.

  19. Laura, what a good idea!

  20. I have been making this recipe since last year and I have come back to say THANK YOU for this amazing dish! My husband and I go crazy for it! I have made it many times now and experimented with different ingredients. We've found that adding ginger and sometimes substituting oyster sauce for the fish sauce give it a new twist. Sometimes we'll saute some mushrooms and zucchini with the beef before we add in all the condiments. No matter what, it is always so delicious! Thanks again and know you have two adoring fans!

    • Hi Tracy, so happy to hear this has been a favorite for you. I'm a big fan of this recipe as well; I will have to try some of your experiments! Thanks for the nice thoughts!

  21. You never mention draining the beef. I've never added oil to cook beef either though so I did not drain it. Is that correct?

    • This recipe uses really lean beef and only 2 tsp. of oil, so there won't be much to drain if you use that. If you have fattier beer you might want to drain off some of the fat.

  22. I am allergic to fish. Do you think this would be good without the fish sauce?

    • The fish sauce does add a lot of flavor. There are recipes on the web for "vegan fish sauce" that doesn't have fish, or if you don't want to bother with that I'd replace it with soy sauce.

  23. Yes, please.

    I've had a really hard time getting dinner on the table in the last 10 days or so (well, besides Thanksgiving.) I'm adding this to the menu for tomorrow. Quick, easy and GOOD. Thank you.

  24. Kalyn, your pictures are beautiful! What is the name and model of your wonderful new camera? I am looking to up-date mine. Thank you!
    Also, the recipe looks yummy!

    • Thanks Lisa. I completely splurged and got the new Canon 5D Mark IV, it's expensive but I am in love with it. ( It's this one. Before that I had the Canon 6D, which is also a wonderful camera for quite a bit less money!

  25. I tried this recipe tonight and it was very good. I especially like how quick it was to make. I thought I had a bottle of fish sauce but I didn't, so I had to think up a quick substitution and ended up using a teaspoon of sesame oil and a few dashes of soy sauce. Next time I will make sure I have everything. It was still very delicious. I've been following you for 7 or 8 years and I'm amazed at how much your sight has grown and how I keep using your recipes over and over. Thanks for all the kitchen inspiration.

  26. been making for a couple years now and it's always a hit. we use boston lettuce and i make two batches…..with 2 different spice levels for me and the kids. yum yum

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  29. I just made it for lunch and it’s super tasty!! What are the keto macros? Protein? Carbs? Fats? Calories?

    • I’m not able to provide nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time. Thanks for understanding.

  30. We absolutely loved this! Thank you so much!!!

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  32. Big hit!  Just made this tonight using ground turkey. Thank you! 

  33. Made these tonight for dinner!! They were amazing!! Thank you for the wonderful recipe!!

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