Chinese Lettuce Wraps

Looking for a delicious, healthy, and fuss-free meal that’s bursting with flavor? These Chinese Lettuce Wraps are exactly what your weeknight routine needs. Packed with juicy beef, crisp vegetables, and an umami-rich sauce, all tucked into cool, crisp lettuce leaves—this dish is fresh, light, and ridiculously satisfying. Whether you’re trying to eat low-carb, impress guests with minimal effort, or just want something fast and flavorful, this recipe delivers.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: 20-minute recipe start to finish, perfect for busy weeknights
• Simple Ingredients: Uses pantry staples and fresh veggies
• Flavor Bomb: Balanced savory, sweet, and nutty flavor in every bite
• Low-Carb & Gluten-Free Friendly: Easily adaptable for dietary needs
• Crowd-Pleaser: A hit at parties, potlucks, and family dinners
• Customizable: Swap the protein or veggies based on what’s in your fridge

These Chinese Lettuce Wraps stand out with their perfectly thickened glossy sauce, the texture combo of tender meat and crunchy water chestnuts, and their restaurant-style presentation—all while being totally doable at home.

Ingredients Needed

For the Sauce

• 1 ¼ tsp cornflour (cornstarch)
• 3 tbsp water, divided
• 1 ½ tbsp light soy sauce – adds salty depth
• 1 tsp dark soy sauce – deeper color and richer flavor
• 2 tbsp oyster sauce – sweet and savory punch
• 1 tsp sesame oil – nutty undertone
• 2 tbsp Chinese cooking wine (or substitute with mirin or dry sherry)
• 1 tsp white sugar – optional, to round out the flavors

For the Filling

• 1 tbsp peanut oil – or any neutral oil
• 1 large garlic clove, finely minced
• ½ tsp fresh ginger, minced – don’t skip, adds zing
• 300g (10oz) ground beef– or substitute with ground chicken or tofu
• ½ onion, finely chopped – builds the flavor base
• 1 small carrot, finely chopped – for color and crunch
• 100g (3.5oz) canned water chestnuts, chopped – classic texture
• 5 baby corn, finely chopped – canned or fresh
• 5 mushrooms, finely chopped – shiitake preferred for deep umami

For Serving

• 8 large or 16–20 small soft lettuce leaves – butter lettuce works great
• Crushed peanuts – for topping
• Thinly sliced scallions – fresh pop of flavor

How to Make Chinese Lettuce Wraps

1. Mix the Sauce

• In a small bowl, whisk together cornflour and 1 tbsp water until smooth.
• Stir in remaining 2 tbsp water, soy sauces, oyster sauce, sesame oil, cooking wine, and sugar. Set aside.

2. Start the Sauté

• Heat 1 tbsp peanut oil in a large skillet or wok over high heat.
• Toss in minced garlic and ginger, sauté just until fragrant—this builds your flavor foundation.
• Quickly add chopped onion and cook for 1 minute until translucent.

3. Add the beef

• Crumble in the ground beef. Stir-fry until it’s no longer pink, breaking up clumps as you go.

4. Incorporate the Veggies

• Stir in carrot, mushrooms, corn, and water chestnuts. Cook for 2–3 minutes until vegetables are tender and everything’s well combined.

5. Pour in the Sauce

• Give the sauce a quick stir (cornflour settles), then pour it into the skillet.
• Stir constantly as it bubbles and thickens—this should take around 1½ minutes. You’re looking for a glossy sauce that coats the mixture nicely.

6. Serve It Up

• Transfer the filling to a bowl. Arrange lettuce leaves, crushed peanuts, and scallions on the side.
• To eat: scoop filling into a lettuce leaf, sprinkle with toppings, wrap it up, and devour.

Serving and Storage Tips

How to Serve

• Serve wraps family-style so guests can build their own
• Add a side of rice or noodles for a more filling meal
• Pair with a light soup or Asian slaw for a complete spread
• Perfect for appetizers or finger-food parties

Storing Leftovers

• Fridge: Store filling separately in an airtight container for up to 4 days
• Reheat: Microwave gently or reheat on the stove with a splash of water
• Lettuce: Wash, dry, and store in a zip-lock bag with paper towels to keep crisp

Helpful Notes

• Vegetarian Swap: Use crumbled tofu or chopped mushrooms for a meatless option
• Protein Variations: Try ground chicken, turkey, or beef
• Spicy Kick: Add chopped chili or a dash of sriracha to the sauce
• Make Ahead: Filling can be made a day ahead and reheated just before serving
• Lettuce Choices: Butter lettuce, iceberg, or even Napa cabbage leaves work well

Conclusion

These Chinese Lettuce Wraps are a total weeknight game-changer—fast, flavorful, and fun to eat. The saucy, savory filling paired with cool, crisp lettuce makes every bite irresistible. Whether you’re cooking for family or serving at a get-together, these wraps are guaranteed to impress.

Tried this recipe? Leave a comment and a 5-star rating—it really helps us and other readers!

Sharing is caring: Pin it to your favorite board, post your version on Instagram or Facebook, and tag us so we can see your delicious wraps!

What’s your favorite filling twist? Let us know below!

Frequently Asked Questions (FAQ)

Can I use ground chicken instead of beef?

Absolutely! Ground chicken is a lean and tasty alternative. Just make sure not to overcook it—it can dry out quicker than beef.

How do I make this recipe gluten-free?

Swap the soy sauces for gluten-free tamari, use a gluten-free oyster sauce, and ensure your cooking wine is gluten-free too.

Is this recipe freezer-friendly?

Yes, the filling freezes well for up to 2 months. Just thaw overnight in the fridge and reheat gently on the stove.

Why did my sauce turn out runny?

Most likely, the cornflour didn’t dissolve completely, or the sauce wasn’t cooked long enough. Stir constantly until it thickens and coats the spoon.

What lettuce is best for wraps?

Butter lettuce or Boston Bibb are ideal—they’re soft, flexible, and form perfect little cups.