Sauteed Beef and Lentil Lettuce Wraps

I love lettuce wraps, they are the perfect addition to your weekly dinner rotation. These are full of protein and fiber thanks to the beef and lentils, topped off with a slightly spicy tahini dressing. Thanks to the combination of spices, these lettuce wraps are packed with flavor, you’ll definitely find yourself making them weekly! This recipe is originally from my August 2024 grocery series where I turned a $55 grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

Sauteed Beef and Lentil Lettuce Wraps Ingredient Notes:

Ground Beef
Ground beef brings rich, savory flavor and a satisfying texture to these lettuce wraps. It browns beautifully in the skillet and absorbs the bold seasonings and sauce, creating a deeply flavorful base. Combined with lentils, it offers a hearty, protein-packed filling that’s both nourishing and delicious.

Green Lentils
Green lentils add a plant-based protein and fiber boost, making the wraps more filling and balanced. Their slightly firm texture holds up well with the sautéed beef, creating a hearty mixture without being mushy. They also soak up the flavorful sauce, contributing to the dish’s depth and heartiness.

Tahini
Tahini gives the spicy sauce its creamy, nutty base without using dairy. It pairs beautifully with sriracha, mellowing the heat while adding a rich, toasty flavor. When whisked with water and seasoning, it becomes a smooth drizzle that ties the wraps together.

Coconut Aminos (or Tamari/Soy Sauce)
Coconut aminos (or its savory substitutes) lend a salty umami kick to the beef and lentil mixture, enhancing the overall depth of flavor. It balances out the sweetness of maple syrup and the heat of sriracha in the sauce. This ingredient helps create that irresistible stir-fry-inspired glaze on the filling.

Sauteed Beef and Lentil Lettuce Wraps

Recipe by Jenn Lueke

4.5 from 45 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

30

minutes

I love lettuce wraps, they are the perfect addition to your weekly dinner rotation. These are full of protein and fiber thanks to the beef and lentils, topped off with a slightly spicy tahini dressing. Thanks to the combination of spices, these lettuce wraps are packed with flavor, you’ll definitely find yourself making them weekly! This recipe is originally from my August 2024 grocery series where I turned a grocery haul into five meals. Here’s a link to the long-form video of the recipe with detailed instructions.

Cook Mode

Keep the screen of your device on

Ingredients

• Sriracha tahini sauce

• 1/4 cup tahini

• 1 teaspoon sriracha (can also sub smoked paprika for a smokey vs. spicy flavor)

• kosher salt, to taste

• warm water, as needed to thin (I used 4 tablespoons)

• Sautéed beef and lentils

• 1/2 cup dry green lentils, rinsed

• 1 tablespoon olive oil

• 1 pound ground beef

• 2 teaspoon ground ginger

• 1 teaspoon kosher salt (omit if using soy sauce or tamari)

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon red pepper flakes (optional)

• 1/3 cup coconut aminos, tamari, or low-sodium soy sauce

• 1 tablespoon maple syrup

• 1 tablespoon sesame oil

• 1 tablespoon sriracha

• For serving

• 12 little gem, butter, or romaine lettuce leaves

• 2-3 large small carrots, peeled and sliced into thin sticks or ribbons

• 3 green onions, thinly sliced

• 1/4 cup finely chopped fresh cilantro leaves

• sesame seeds, for garnish (optional)

Directions

• Cook the lentils according to package instructions in 1 + 1/2 cups salted water until tender, 14 to 16 minutes, then drain, rinse with cold water, and set aside. Meanwhile, prepare the sriracha tahini sauce by whisking all ingredients in a small bowl until smooth. Set aside.
• Heat the oil over medium heat in a large, deep skillet. Once the oil is shimmering, add the ground beef. Sauté, stirring occasionally and breaking into small pieces, until browned all over, 5 to 7 minutes.
• Season the beef with the ginger, salt, garlic, and red pepper flakes and mix to combine. Continue cooking and pour in the coconut aminos, maple syrup, sesame oil, and sriracha. Mix to coat and cook down the sauce for 3 to 4 minutes.
• Add the cooked lentils to the skillet and mix well. Simmer for an additional 2 to 3 minutes to let the flavors combine and absorb most of the liquid, then remove from heat.
• Assemble the lettuce wraps by filling the lettuce leaves with a few spoonfuls of the beef and lentil mixture, evenly dispersing, and topping with the sliced carrots, green onion, and chopped cilantro. Drizzle the sriracha tahini sauce and sprinkle sesame seeds on top.

Notes

• Salt: Omit the salt in the lentil and beef mixture if you are using tamari or soy sauce.
• Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months. 
• Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed. 

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