Recipe courtesy of Josh Butler, US Foods

These winning Asian lettuce wraps are fresh and full of flavor. Easy to make…think tacos with the lettuce on the outside!

Asian Lettuce Wraps

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Cook time: 

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Serves: 4-2 per person

  • 1 lemongrass stalk, finely minced or 2 tablespoons grated lemon or lime zest
  • 4 cloves garlic
  • ½ bunch fresh cilantro
  • 1 large shallot, chopped
  • 1 red Fresno or Serrano chili pepper, seeded
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce or soy sauce
  • 1 ½ teaspoons demerara or granulated sugar
  • 2 tablespoons pecan oil
  • 1 pound ground lamb, turkey, pork or beef
  • ½ cup pecan meal, toasted
  • 8 Bibb lettuce leaves
Garnish for Serving:
  • Pecan pieces, toasted
  • Sliced cucumbers
  • Julienned carrots
  • Lime wedges
  • Mint sprigs
  • Cilantro sprigs
  • Thin sliced chili peppers
  1. In a food processor, pulse the lemongrass and garlic until finely chopped. Add the cilantro, shallot and chili pepper and pulse until finely chopped. Transfer to a bowl and set aside.
  2. In a small bowl, whisk together the lime juice, fish sauce, and sugar until dissolved. Set aside.
  3. In a large skillet, heat the pecan oil over high heat. Add lamb to the skillet and cook until meat is cooked through and crispy, about 15 minutes. Transfer lamb to a medium bowl and let come to room temperature.
  4. In the same skillet, cook the lemongrass mixture, stirring often, until fragrant, about 10 minutes.
  5. Toss together the cooked lamb, the lemongrass mixture and the toasted pecan meal and lime dressing until well incorporated.
  6. To serve, place 2 tablespoons of lamb mixture onto a Bibb lettuce leave. Top with your favorite garnish. Fold like a taco, eat and enjoy!