There’s something undeniably satisfying about food you can eat with your hands—especially when each bite delivers a perfect balance of spicy, savory, and tangy flavors wrapped in a crisp lettuce leaf. These Keto Spicy Ground Beef Lettuce Wraps with Kimchi are the answer to your low-carb prayers when you’re craving those complex Asian-inspired flavors without the carb crash that typically follows.
The first time I made these wraps, I was hosting a dinner for friends with varying dietary needs. The keto crowd demolished them, the paleo people praised them, and my carb-loving cousin asked for seconds (and thirds). By the end of the night, all that remained was a lingering aroma of garlic and ginger, plus several requests for the recipe. That, my friends, is what I call a universal crowd-pleaser.
The East-Meets-West Fusion
Lettuce wraps have a fascinating culinary history that spans across cultures. While often associated with Chinese cuisine (think: San Choy Bow), the concept of using lettuce as an edible vessel appears in Korean ssam, Vietnamese dishes, and Western low-carb adaptations. My version marries Korean kimchi with a westernized spicy beef filling, creating a fusion that honors traditional flavors while keeping carbs at bay. The addition of kimchi—that glorious fermented cabbage—isn’t just a flavor booster; it’s a probiotic powerhouse that your gut microbiome will thank you for.
Why This Recipe Works
Let’s talk keto perfection: these wraps deliver protein and healthy fats while keeping carbs negligible. The ground beef provides satiating protein, while sesame oil and optional avocado bring in those essential fats. Kimchi adds complexity without significant carbs, and the lettuce delivers the perfect crunch factor with almost zero carb impact.
What makes this recipe truly brilliant is its adaptability. You can dial the spice level up or down, prep components ahead of time, and even set it up as a build-your-own bar for entertaining. The contrast between the warm, spicy beef and the cool, crisp lettuce creates a temperature and texture play that makes each bite more exciting than the last. Plus, it comes together in about 20 minutes, making it perfect for those “I need dinner now before I eat the refrigerator” evenings.
Ingredients
For the Beef Filling:
- 1 lb (454g) ground beef (80/20 preferred for flavor)
- 2 tbsp avocado oil or coconut oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely sliced (white and green parts separated)
- 1 small red bell pepper, diced
- 2 tbsp coconut aminos (or tamari for gluten-free option)
- 1 tbsp sesame oil, toasted
- 1-2 tsp gochujang paste or sriracha sauce (check for no added sugar)
- 1 tsp fish sauce (optional but recommended for umami)
- ½ tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
For the Wraps and Garnish:
- 1 large head of butter lettuce, leaves separated and washed
- ½ cup kimchi, chopped (ensure it’s sugar-free for strict keto)
- 1 avocado, sliced
- 2 tbsp sesame seeds, toasted
- Extra green onion tops for garnish
- Lime wedges for serving
Optional Sauce:
- ¼ cup mayonnaise
- 1 tbsp kimchi juice (from the jar)
- ½ tsp sesame oil
- A few drops of hot sauce to taste
Instructions
Begin by preparing all your ingredients. Separate the white and green parts of the green onions, mince the garlic, grate the ginger, and dice the red bell pepper. Having everything ready will make the cooking process smooth and efficient.
Heat avocado oil in a large skillet over medium-high heat. Once hot, add the ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper.
When the beef is about halfway cooked (some pink still visible), add the white parts of the green onions, garlic, and ginger. Continue cooking, stirring frequently, until fragrant (about 1 minute).
Add the diced red bell pepper and cook for another 2 minutes until the beef is no longer pink and the pepper has started to soften.
Reduce heat to medium-low and add the coconut aminos, sesame oil, gochujang or sriracha, fish sauce (if using), and red pepper flakes. Stir well to combine and let simmer for 2-3 minutes until the flavors meld and most of the liquid has been absorbed.
While the beef mixture simmers, prepare the optional sauce by combining mayonnaise, kimchi juice, sesame oil, and hot sauce in a small bowl. Whisk until smooth.
Remove the beef mixture from heat and stir in half of the green onion tops, reserving the rest for garnish.
To serve, arrange the lettuce leaves on a platter. Spoon the beef mixture into each leaf, top with chopped kimchi, avocado slices, and a sprinkle of toasted sesame seeds.
Drizzle with the optional sauce if desired, and garnish with the remaining green onion tops.
Serve with lime wedges on the side for an extra burst of acidity that brilliantly cuts through the richness of the beef.
Tips and Variations
Lettuce Choice: Butter lettuce works beautifully for its cup-like shape and tender texture, but romaine hearts provide more crunch if that’s your preference. Iceberg can work in a pinch, though it tends to crack more easily.
Meal Prep Magic: The beef filling can be made up to three days ahead and refrigerated. Simply reheat when ready to serve. The lettuce and garnishes should be prepped just before serving for maximum freshness.
Heat Level Adjustments: For mild palates, reduce or omit the gochujang/sriracha and red pepper flakes. Heat seekers can add fresh sliced jalapeños or a dash of Korean chili powder.
Protein Swaps: Ground chicken, turkey, or pork work beautifully in this recipe. For a vegetarian version, crumbled extra-firm tofu or tempeh can substitute for the beef (though macros will differ).
Additional Topping Ideas:
- Shredded daikon radish for extra crunch
- A sprinkle of crushed pork rinds for texture contrast
- Thinly sliced cucumber for refreshing coolness
- Crumbled seaweed snacks for an oceanic umami boost
Serving Suggestion: For a complete meal, serve alongside cauliflower rice tossed with a bit of sesame oil and green onions.
Nutritional Information
Per Serving (serves 4):
- Calories: 420
- Net Carbs: 5g
- Total Carbs: 8g
- Fiber: 3g
- Protein: 25g
- Fat: 32g
Note: Nutritional values may vary based on specific ingredients and brands used.
Let’s Connect!
Have you tried your hand at these spicy beef lettuce wraps? Did you customize them with your own special twist? I’d absolutely love to see your creations and hear how they turned out! Drop a comment below with your experience or any questions you might have about ingredient substitutions or techniques.
If you’re on the hunt for more keto-friendly Asian-inspired dishes that don’t sacrifice an ounce of flavor, be sure to check out my Keto Egg Roll in a Bowl or my 15-Minute Keto Salmon with Ginger-Scallion Sauce.
Until next time, keep wrapping and snapping (photos of your food, that is)!
