Thai Beef Lettuce Wraps Recipe

Thai Beef Lettuce Wraps Recipe
Staff Writer
Thai Beef Lettuce Wraps

Courtesy of The Cooking Channel

This unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's chef Ben Sargent of Hook, Line, and Dinner. Sargent and GE engineer Justin Berger took a road trip together, crossing 2,000 miles to Texas to bring some fresh food to a wildlife biologist. Sargent selected the finest of local ingredients from alligator farms, ranches, farm stands, and dairy along the way.

You don't have to travel cross-country for some of his dishes, though, you're now able to create one in your own kitchen.


For the beef

Place all ingredients in a cast-iron pan (save for the lettuce).

Ladle some of the juice left in the skillet onto the meat and stir to coat.

Sauté for a few minutes until beef is cooked through.

For the slaw

Whisk all the ingredients together in a large mixing bowl except the cabbage and carrots.

Pour the mixture over the slaw and toss to coat.

Place the meat on the lettuce, top with slaw, and wrap burrito-style.

Serve with hoisin or sweet chile sauce.


Feel free to substitute almond butter for peanut butter.


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Calories per serving:

666 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 34g 52%
  • Carbs 52g 17%
  • Saturated 8g 40%
  • Fiber 7g 29%
  • Trans 0g
  • Sugars 37g
  • Monounsaturated 17g
  • Polyunsaturated 8g
  • Protein 49g 98%
  • Cholesterol 100mg 33%
  • Sodium 1,448mg 60%
  • Calcium 174mg 17%
  • Magnesium 150mg 37%
  • Potassium 1,379mg 39%
  • Iron 7mg 39%
  • Zinc 10mg 70%
  • Phosphorus 619mg 88%
  • Vitamin A 114µg 13%
  • Vitamin C 90mg 150%
  • Thiamin (B1) 0mg 32%
  • Riboflavin (B2) 1mg 32%
  • Niacin (B3) 15mg 77%
  • Vitamin B6 1mg 68%
  • Folic Acid (B9) 172µg 43%
  • Vitamin B12 4µg 61%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 176µg 220%
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