Indian Spiced Beefy Lettuce Wraps Recipes

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INDIAN-SPICED BEEFY LETTUCE WRAPS



Indian-Spiced Beefy Lettuce Wraps image

Since I love Indian flavors, I almost always have coconut milk, a jar of mango chutney and garam masala seasoning in my pantry. This recipe is one of my go-tos when I am short on time but want something that tastes spectacular. If you'd like to give this a different style of Asian flair, use hoisin sauce in place of chutney and Chinese five-spice powder in place of garam masala. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, finely chopped
2 garlic cloves, minced
1/3 cup mango chutney
2 tablespoons soy sauce
1 teaspoon garam masala
1 package (12.70 ounces) Asian crunch salad mix
1/4 cup canned coconut milk
12 Bibb or Boston lettuce leaves
1 medium mango, peeled and sliced

Steps:

  • In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in chutney, soy sauce and garam masala; heat through. Add salad mix (reserve packets); cook and stir until slightly wilted, about 5 minutes., Combine coconut milk and reserved dressing packet until smooth. Spoon beef mixture into lettuce leaves; sprinkle with contents from reserved toppings packet. Drizzle with coconut milk mixture and top with mango.

Nutrition Facts : Calories 493 calories, Fat 22g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 957mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 5g fiber), Protein 24g protein.

INDIAN SPICED LAMB WRAPS



Indian Spiced Lamb Wraps image

Spice up your dinner with this delicious lamb wrap recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 17

1 pound ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro, plus leaves for garnish
2 tablespoons chopped fresh mint
1 clove garlic, grated
2 tablespoons plain Greek yogurt
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon warm water
1 tablespoon olive oil
4 pieces naan
Julienned cucumber, for serving
Lettuce, for serving
Quick Pickled Carrots
Yogurt Sauce

Steps:

  • Place lamb, cumin, tumeric, cayenne pepper, chopped cilantro, mint, garlic, yogurt, salt, pepper, and water in a large bowl; using your hands, gently mix together. Shape lamb mixture into 12 small, flat, 1/2-inch-thick patties.
  • In a large skillet, heat olive oil over medium heat. Cook patties, turning once, until almost cooked through, about 6 minutes. Transfer patties to a wire rack set over a parchment paper-lined baking sheet; keep warm.
  • Using tongs, hold naan over a gas flame until lightly toasted, about 30 seconds per side, or wrap stacked naan in damp paper towels, and microwave on high until warm and soft, about 1 minute. To assemble, fill each piece of naan with 3 lamb patties, cucumber, lettuce, cilantro leaves, pickled carrots, and yogurt sauce and fold; serve immediately.

ASIAN LETTUCE WRAPS



Asian Lettuce Wraps image

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!

Provided by Rachel Castro

Categories     Appetizers and Snacks     Wraps and Rolls

Time 35m

Yield 4

Number Of Ingredients 13

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Steps:

  • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  • Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  • Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g

SPICY PORK LETTUCE WRAPS



Spicy Pork Lettuce Wraps image

These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 teaspoon grated fresh ginger (from about 1/2-inch piece)
1 teaspoon sesame oil
1 medium carrot, grated or julienned
1 bunch scallions, thinly sliced
Juice of 1 lime
1 tablespoon vegetable oil
1 pound ground pork
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cloves garlic, minced
One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
1 shallot, minced
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 head Bibb, butter or iceberg lettuce, separated into leaves
Fresh cilantro leaves, for serving
Fresh mint leaves, for serving
1/2 cup roasted salted peanuts, chopped
Sriracha, for serving

Steps:

  • For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
  • For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
  • Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

CHINESE SPICY BEEF LETTUCE WRAPS



Chinese Spicy Beef Lettuce Wraps image

From OregonLive.com. I loved the beef lettuce wraps from a restaurant in Montauk, NY called East by Northeast. This was the closest I have found to recreating it with a few minor adjustments from me.

Provided by Valerie in Florida

Categories     Meat

Time 30m

Yield 10 wraps, 5 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2 minced garlic cloves
1 tablespoon sherry wine
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 teaspoon thai chili paste (sambal oelek)
1/2 teaspoon Chinese five spice powder
1 bunch green onion, white parts chopped green parts cut on bias in 1/4-inch lengths (divided)
1 (8 ounce) can water chestnuts, drained and coarsely chopped
1 jalapeno chile, seeded, deveined and minced
1 teaspoon cornstarch, mixed with
1 tablespoon cold water
2 heads bibb lettuce or 2 heads butter lettuce

Steps:

  • Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
  • Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
  • Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
  • Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
  • Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !

ASIAN BEEF LETTUCE WRAPS



Asian Beef Lettuce Wraps image

These Asian-inspired lettuce wraps are filled with ground beef cooked in a hoisin-peanut sauce, and topped with crunchy cucumbers, carrots, and fresh mint.

Provided by Christine Simon Michener

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
½ cup hoisin sauce
½ cup peanut sauce
12 lettuce leaves
1 cucumber, seeded and finely chopped
½ cup shredded carrot
¼ cup chopped fresh mint
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
  • Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 15.4 g, Cholesterol 70.2 mg, Fat 23.7 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 8.1 g, Sodium 492.5 mg, Sugar 7.6 g

SPICY ASIAN LETTUCE WRAPS



Spicy Asian Lettuce Wraps image

Originally a Cooking Light recipe, these wraps are great as a festive appetizer or a simple supper. I've added a few ingredients according to my own taste, and these are a hit every time I make them. Great for a dinner if you're short on time (or trying to beat the heat in the kitchen in the summer). Serve with a simple salad and a spicy dipping sauce! You can also replace the chicken with cubed tofu or cooked pork--I've had good luck with both!

Provided by velorutionista

Categories     One Dish Meal

Time 20m

Yield 24 wraps, 8 serving(s)

Number Of Ingredients 10

5 ounces bean threads, uncooked (aka rice or cellophane or glass noodles)
1/2 cup minced fresh cilantro
1/2 cup low sodium soy sauce
2 tablespoons chili paste with garlic
4 teaspoons dark sesame oil
4 cups chopped chopped roasted boneless skinless chicken
1/2 cup roughly chopped roasted unsalted peanuts (or cashews)
1/4 cup finely shredded raw carrot (optional)
1/4 cup shredded raw cucumber (optional)
24 large boston lettuce leaves (or Romaine)

Steps:

  • Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
  • While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles, chicken, and nuts to soy sauce mixture; toss well to coat. Stir in carrots and cucumber, if using.
  • Spoon 1/3 to 1/2 cup chicken mixture down center of each lettuce leaf; roll up. Serve immediately.

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