Ground Beef Thai Lettuce Wraps – Diabetes Daily

This content originally appeared here. Republished with permission.

These Low Carb and Whole30 Thai Lettuce Wraps are made with ground beef and served with Coconut Cauliflower Rice and topped with cashews and avocados for a full meal that completely fits the Whole30 template.

Ground beef is incredibly budget friendly, and a great protein to use for budget friendly Whole30 dinner recipes. It’s also super versatile, so whether you’re craving Italian or Thai, it just works!

This recipe for Whole30 Thai Lettuce Wraps and Coconut Cauliflower Rice – made with grass-fed beef is budget-friendly, kid-friendly, paleo & gluten free, plus super fast, so it’s basically just the best weeknight dinner ever.

Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice

A simple & delicious dinner bursting with flavor! Paleo, Whole30, Low Carb!

Calories 660 kcal per serving


  • 1
    ground beef or sub ground turkey or chicken
  • 1
    butter or bibb lettuce
  • 2
    cauliflower rice I use store-bought frozen
  • 1
  • 1/4
    raw unsalted cashews
  • 1

Skillet Sauce

  • 1
    sesame oil
  • 2
  • 1/3
    coconut aminos
  • 1
    freshly grated ginger
  • 1.5
    chili garlic sauce
    I used Yai’s Thai or sub hot sauce with a dash of fish sauce
  • 1/2
    sliced green onion
  • salt and pepper
    to taste

Coconut Cauliflower Rice

  • 1
    head cauliflower or 1 bag frozen riced cauliflower
  • 3/4
    dried coconut flakes
  • 1/2
  • 1
    lime juice
  • 1
    lime zest


Prepare the Sauce

  1. Mince the garlic and grate the ginger. Whisk them together with the sesame oil, coconut aminos, ginger, garlic, chili sauce, and seasonings. Set the sauce aside.

Cook the Thai Beef

  1. In a large pan over medium heat, brown the meat until it’s no longer pink, breaking it apart as it cooks for about 5 minutes. Drain any excess grease (optional).

  2. Pour the prepared sauce over the beef and cook it together, stirring, for about 2-3 minutes.

  3. While the beef is cooking, slice the green onions. Just before it’s done cooking, stir them into the beef.

Cook the Coconut Cauliflower Rice

  1. For FRESH CAULIFLOWER: Wash the cauliflower and cut into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice. Lay the cauliflower on a large tea towel and squeeze out any extra moisture over the sink or a bowl.

  2. For FROZEN RICED CAULIFLOWER: Sauté it for 7-8 minutes in a medium pan with 2 tsp olive oil, until cooked through and heated but not yet browning.

  3. Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.

  4. Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast, 3-4 minutes.

  5. Stir in the salt, zest, and lime juice.

Assemble the Wraps & Serve

  1. Wash and dry the lettuce. Slice the lime and avocado. Roughly chop the cashews.

  2. Spoon the beef and cauliflower rice inside lettuce wraps and serve with avocado, a slice of lime, and cilantro, then sprinkle with chopped cashews.

Recipe Notes

I like green onions just gently softened, but if you prefer them cooked more, add when you add the sauce and cook them together.

Nutrition Facts

Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice

Amount Per Serving (1 serving)

Calories 660
Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 20g125%

Cholesterol 81mg27%

Sodium 1005mg44%

Potassium 1600mg46%

Carbohydrates 34g11%

Fiber 13g54%

Sugar 10g11%

Protein 29g58%

Vitamin A 874IU17%

Vitamin C 126mg153%

Calcium 124mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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Author: Mabel Freeman