Asian Lettuce Wraps


Asian Lettuce Wraps

(a favorite in our Jr. Chef Academy classes)

Servings: 4 Ingredients:

  • 1 head of sturdy lettuce such as Bibb, Romaine or Iceberg
  • ½ c. reduced sodium chicken broth
  • ¼ c. soy sauce
  • 2 tbsp. brown sugar
  • 1 tbsp. cornstarch
  • 1 pound lean ground beef (90% lean or more)
  • 1 small bell pepper, finely diced
  • 2 large carrots, shredded
  • 1 tsp. garlic powder
  • ¼ tsp. powdered ginger
  • ¼ c. finely sliced green onions, light green and dark green parts only


  • Preheat skillet over medium heat.
  • Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and pat dry using clean kitchen towels/paper towels.
  • Cook ground beef in skillet, breaking up the meat. Drain any excess fat.
  • Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
  • When meat is done cooking add the bell pepper, carrots, garlic and ginger powder.
  • Cook for 5 minutes until the vegetables start to soften.
  • Stir in the reserved broth mixture and cook for a few more minutes to thicken the broth into a sauce. 
  • Remove from the heat and stir in the scallions. Spoon ¼ to 1/3 cup of the filling into prepared lettuce leaves, roll up and enjoy!


Complete the meal with a glass of low-fat milk and frozen blueberries.

Nutrition classes, recipes, & tips at ymcawichita.org/nutrition. Questions? tammi.krier@ymcawichita.org

Categories: Body, Recipes
May. 15, 2018