These pork lettuce wraps are a vibrant and flavorful recipe that is ready in less than 30 minutes! Protein rich and made with lots of veggies for an asian inspired meal you’ll feel good about serving to the whole family. Gluten free, dairy free, soy free, Whole30 compatible, and Paleo.
The best pork lettuce wraps
There are so many different ways you can fill a lettuce cup, but this recipe is at the top of my list – whether you’re eating GF or not!
The little bits of sticky / sweet caramelized ground pork mixed with a variety of vibrant vegetables all piled into a fresh and crunchy lettuce cup and topped with an outrageously bright + delicious (seriously!) cucumber salad is some next level dinner goals.
I love how all the flavors play together perfectly, like a little symphony of YUM in your mouth with each bite.
It’s ready in just about 30 minutes (less if you’re efficient with chopping!) and made with lots of pantry staples. Which makes it the perfect thing to throw together at the end of a long day and still feel like a weeknight dinner superhero.
Why you’ll love these lettuce wraps
They are:
- Absolutely packed with umami rich flavor
- Made with lots of veggies for good-for-you nutrients and filling fiber
- Protein rich
- Easy to make – ready in just 30 minutes!
- Versatile and crowd pleasing
- GF, dairy free, soy free, Whole30, & Paleo
- Satisfying yet healthy
- SO freaking delicious!
Ingredients and substitutions
You can find the full list of ingredients along with measurements in the recipe card below. These are just my ingredient notes and recommendations for easy swaps and substitutions!
Crispy Ground Pork Filling
- Sesame oil – For sautéing the shallots, pork, and vegetables.
- Shallots – Finely diced shallot brings a nice aromatic flavor base to the crispy pork filling! You could easily swap them out with yellow onion or red onion.
- Ground pork – I love the rich flavor of ground pork for this asian inspired recipe, but ground chicken, turkey, or beef would also be delicious.
- Veggies – The saucy filling is the perfect place to sneak lots of vegetables into your dinner. I chose to use shredded carrots and diced red bell pepper, but you can add whatever you and your family like.
- Spices, sauces, and seasonings – Garlic powder, fish sauce, coconut aminos, lime juice all layer on the umami rich flavor. Fish sauce can be omitted if you don’t have it on hand or prefer not to use it.
Pickled Cucumber Salad
- Cucumber – I like to dice it into easy to eat bite sized pieces, but you could also thinly slice it into coins or half moons.
- Red onion – Green onion is a great substitute for red onion, or it can be left out entirely.
- Cilantro – For a bit of fresh green flavor.
- Coconut aminos – Used instead of soy sauce, coconut aminos make a great Paleo / Whole30 substitute. Feel free to use soy sauce instead if you’re not following a specific diet.
- Rice vinegar – For a bit of acidity and brightness.
- Kosher salt – To taste
- Sesame oil – For a warm, toasty sesame flavor.
For serving
- Lettuce leaves – Butter lettuce (also called Bib lettuce), and romaine both work well.
- Cilantro – Roughly chopped.
- Chopped nuts – For extra texture and crunch! Roasted cashews are good for a Paleo / Whole30 friendly option. Roasted peanuts are also delicious.
- Lime wedges – To squeeze over the top just before digging in!
Can I use a different type of meat or make this recipe vegetarian?
Just about any other type of ground meat will work well in this recipe.
If you’re opting for a leaner meat like ground chicken breast or ground turkey breast you may want to increase the sesame oil slightly to make sure there is enough fat in the pan to cook everything properly, but otherwise no change is needed!
I have not tested these lettuce cups with a plant based meat crumble but I imagine that they would work! Just keep in mind that the recipe will no longer be Whole30 compatible or Paleo if you choose to go that route.
Coconut aminos vs soy sauce
Coconut aminos are an excellent Paleo / Whole30 / GF / soy free substitute for soy sauce that closely mimics the same umami rich flavors.
What do they taste like?
Made from fermented coconut nectar, though they don’t actually impart any coconut flavor. They are also slightly sweeter than soy sauce, which makes them a welcome addition to recipes where you are omitting added sweeteners or sugarl
Our favorite coconut amino brands are Thrive Market Coconut Aminos and Big Tree Farms Coconut Aminos.
What type of lettuce is best for lettuce wraps?
We typically use either butter lettuce (also called bib lettuce) leaves, or romaine lettuce leaves. I haven’t tried it myself but iceberg lettuce could be another good option!
Butter lettuce has a wonderful mild, almost buttery (go figure!) flavor, and is the perfect shape for filling. They can be quite thin, so you may want to double up to avoid breakage.
Romaine lettuce is obviously larger in size, and boasts more crunch and a sturdier texture.
You should be able to find at least one of these types of lettuces at your every day grocery store.
How to prepare lettuce for lettuce wraps
Whichever type of lettuce you use, you’ll want to start by removing any outer leaves from the head of lettuce that look wilted or have brown spots.
Next peel away the fresh looking inner lettuce leaves for your lettuce wraps, wash them with cold water, and pat dry with paper towels or spin in a salad spinner.
Adding extra veggies
Between the shredded carrots, bell pepper, and cucumber salad, these lettuce wraps already include a generous serving of vegetables.
But if you want to add more you can certainly include extra veggies in the ground pork mixture!
Some options could be:
- Zucchini
- Summer squash
- Celery
- Green beans
- Water chestnuts
- Baby spinach
How to make pork lettuce wraps
These healthy lettuce cups are really easy to put together.
The recipe is divided into 3 main parts – the pickled cucumber salad, the crispy pork and veggie filling, and everything you need for serving.
If you’re ready to start cooking you can find the whole recipe in the recipe card below.
- Make pickled cucumber salad. In a medium bowl combine cucumber salad ingredients and stir to combine. Cover the bowl and transfer to the refrigerator to marinate while you make the rest of the recipe.
- Prepare ingredients for serving. Remove lettuce leaves from the head of lettuce. Roughly tear or chop cilantro, roughly chop cashews or peanuts, and cut some lime wedges.
- Make crispy pork. In a large skillet heat sesame oil and add shallots. Cook, stirring frequently, until translucent and caramelized. Push shallots aside and add ground pork. Continue to cook, breaking up pork with a spatula into small pieces, until fully cooked. Add shredded carrots and diced bell pepper and sauté until veggies have softened. Reduce heat to medium and add remaining ingredients. Season with juice of one lime and salt if needed.
- Season pickled cucumber salad. Remove cucumber salad from the refrigerator and toss to coat with the dressing. Season to taste with salt and more rice vinegar if desired.
- Assemble the lettuce cups. Fill each lettuce cup with a generous scoop of crispy pork, pickled cucumber salad, and top with chopped cilantro and chopped nuts. Serve with lime wedges on the side and enjoy!
Are these lettuce wraps spicy?
As the recipe is written, these lettuce wraps are not spicy.
If you would like to add a bit of heat you could include some sriracha in the crispy pork mixture or a generous pinch of chili flakes.
Chili flakes could also be added to the pickled cucumber salad!
What to serve with pork lettuce wraps
If you’re following a Whole30 or Paleo diet these lettuce wraps can most definitely be enjoyed as a meal all on their own. Protein, veggies, healthy fats – boom! Really all you need.
If you want to add a little something extra they could be served with roasted sweet potatoes, a side of cauliflower rice, or a simple asian soup like egg drop soup.
If you’re not following a Whole30 or Paleo diet, this recipe is also delicious served with some white rice or rice noodles.
Either in the lettuce wraps themselves, or with the ground pork mixture, cucumber salad, and some shredded lettuce served over rice in a bowl.
Do you need a dipping sauce?
Because the pork and pickled cucumber salad are already so saucy and full flavored I don’t include a dipping sauce in the recipe for these lettuce wraps.
It keeps the prep time at a minimum so this recipe can be whipped up even in the shortest amount of time!
If you like you could always serve it with your favorite asian style dipping sauce for a little extra oomph.
Storage and reheating
Storing: The ground pork and vegetable mixture should keep in a sealed container for 3-4 days in the refrigerator. For the best texture the pickled cucumber salad should be enjoyed within 24 hours of making, and the lettuce cups should be prepared fresh just before eating.
Reheating: To maintain the crispy + caramelized texture of the pork it reheats best on the stove top. I would recommend 3-5 minutes in a skillet over medium heat, until warmed through. It can also be re-heated in the microwave.
Did you love these healthy lettuce wraps? Try these other asian inspired recipes!
- Super Easy 30 Minute Crispy Pork Stir Fry
- Healthy Cashew Chicken Stir Fry
- Garlic Ginger Chicken Kabobs
- Thai Style Coconut Curry Chicken Soup
- Paleo Coconut Curry Meatballs
- Crispy Pork and Zucchini Noodle Coconut Soup
- Easy Stir Fry Veggies
If you enjoyed this recipe we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe. Thank you for sharing your kitchen with NK! We’re so grateful you’re here.
PrintCrispy Pork Lettuce Wraps (Made without soy!)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These pork lettuce wraps are a vibrant and flavorful recipe that is ready in less than 30 minutes! Protein rich and made with lots of veggies for an asian inspired meal you’ll feel good about serving to the whole family. Gluten free, dairy free, soy free, Whole30 compatible, and Paleo.
Ingredients
For Pickled Cucumber Salad
- 1 1/2 cups cucumber, diced
- 1/3 cup red onion, finely diced
- 2 tablespoons chopped cilantro
- 1 tablespoon coconut aminos
- 2 tablespoons rice vinegar
- 1/2 teaspoon kosher salt, or to taste
- 1 tablespoon sesame oil
For Crispy Pork and Veggie Filling
- 2 teaspoons sesame oil
- 1/2 cup finely diced shallots
- 1 pound ground pork
- 1 cup shredded carrots
- 3/4 cup finely diced red bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon fish sauce (optional)
- 1/4 – 1/2 cup coconut aminos, to taste (you can start with a smaller amount, and add more as desired)
- Juice of 1 lime
- Salt to taste
For serving
- Butter lettuce leaves or romaine lettuce leaves
- Cilantro
- Chopped roasted cashews or peanuts
- Lime wedges
Instructions
- Make pickled cucumber salad. In a medium bowl combine cucumber, red onion, cilantro, coconut aminos, rice vinegar, salt, and sesame oil and stir to combine. Cover the bowl and transfer to the refrigerator to marinate while you make the rest of the recipe.
- Prepare ingredients for serving. Remove lettuce leaves from the head of lettuce. Wash, dry, and stash in the refrigerator to keep fresh and crisp. Roughly tear or chop cilantro, roughly chop cashews or peanuts, and cut some lime wedges. Set everything aside.
- Make crispy pork filling. In a large skillet heat sesame oil over medium high heat. Add shallots and cook, stirring frequently, until translucent and caramelized – about 3-4 minutes. Push shallots aside and add ground pork. Continue to cook, breaking up with a spatula, until browned and no pink remains. If there’s a lot of extra fat in the skillet you can spoon some of it out before moving on to the next step (but don’t take it all! You’ll want some in the pan for sautéing the vegetables). Add shredded carrots and diced bell pepper and sauté for another 4-5 minutes, until veggies have softened. Reduce heat to medium and add garlic powder, fish sauce, and coconut aminos. Cook, stirring frequently, scraping up any browned bits, until sauce is reduced and clings to the pork and veggies. Add more coconut aminos to taste if desired. Season with juice of one lime and salt if needed. Cover to keep warm and set aside.
- Season pickled cucumber salad. Remove cucumber salad from the refrigerator and toss to coat with the dressing. Season to taste with salt and more rice vinegar if desired.
- Assemble the lettuce cups. Fill each lettuce cup with a generous scoop of crispy pork, pickled cucumber salad, and top with chopped cilantro and chopped nuts. Butter lettuce leaves can be on the thin side so you might want to double them up to avoid breakage. Serve with lime wedges on the side for squeezing and enjoy!
- Alternatively, serve over rice with all the same suggested garnishes!
Notes
Storing: The ground pork and vegetable mixture should keep in a sealed container for 3-4 days in the refrigerator. For the best texture the pickled cucumber salad should be enjoyed within 24 hours of making, and the lettuce cups should be prepared fresh just before eating.
Reheating: To maintain the crispy + caramelized texture of the pork it reheats best on the stove top. I would recommend 3-5 minutes in a skillet over medium heat, until warmed through. It can also be re-heated in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: Asian
Jordan Leahy says
So yummy! This was delicious, and I love how quick and easy it is to prepare. 30
Minutes is actually a good estimate of time for prep/cook, which I feel like rarely happens. I used beef since that’s what we had on hand, and also added kimchi as an additional topping. Definitely recommend!
Nyssa Tanner says
Yess! So happy to hear that you enjoyed this one. I love that you used ground beef since you had it on hand, and kimchi sounds like the perfect addition – YUM! Thanks for your thoughtful comment Jordan, and happy cooking! 🙂 – Nyssa
Jenny says
This was delicious!
Nyssa Tanner says
I’m so glad that you enjoyed it! The fresh flavors are giving us life this time of year 🙂 Happy cooking! – Nyssa