Ground Pork Asian Lettuce Wraps
Seasoned ground pork with water chestnuts and hoisin sauce served in crisp lettuce cups. A quick, high-protein, low-carb dinner or lunch ready in 20 minutes.
Seasoned ground pork with water chestnuts and hoisin sauce served in crisp lettuce cups. A quick, high-protein, low-carb dinner or lunch ready in 20 minutes.
Per serving · Adjust servings below to scale ingredients
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Mix all sauce ingredients together in a small bowl and set aside.
Heat sesame oil in a wok or large skillet over high heat. Add ground pork and cook, breaking it up, for 6–7 minutes until browned.
Add garlic and ginger, stir-fry for 1 minute until fragrant.
Add water chestnuts and spring onions, stir to combine.
Pour over the sauce, toss everything together and cook for 2 minutes until glazed.
Spoon into lettuce cups and garnish with chilli and lime. Serve immediately.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Ground pork delivers 32g protein per serving here. Using lean ground pork (less than 10% fat) keeps calories under 320 per serving. The lettuce cups replace carb-heavy wraps, making this a great low-carb, high-protein meal.
The pork filling keeps in the fridge for up to 4 days. Store separately from the lettuce. Reheat the filling in a pan over medium heat and assemble wraps fresh to keep the lettuce crisp.
Prep all fillings up to 2 days ahead and refrigerate separately. Assemble just before eating — assembled sandwiches go soggy in the fridge overnight.
A simple green salad, roasted vegetables, or steamed rice make great accompaniments depending on how hearty you want the meal.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
