These Keto Thai Lettuce Wraps are a dairy-free keto meal that everyone will love! Simple ingredients, tons of flavor and perfect for feeding a crowd or for weekly meal prep!

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Last week my personal trainer and I were discussing nutrition and I asked for a couple ideas of healthy meals to make that were “out of the norm” of my usual chicken and broccoli routine.  

As much as I love chicken and broccoli – varying the flavors with the different seasonings – it has gotten… well…boring. One of the recipes he suggested was Thai Ground Beef from the Gourmet Nutrition Cookbook.  I had actually never tried Thai food but the recipe looked easy enough, so I gave it a shot.  

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I knew I wanted to blog it if it was good… but we ended up eating the entire first batch so I had to make it a second time just to take pictures.  It was ok, though, because we all loved it that much.  

I ended up adding in some red cabbage and putting the Thai Ground Beef Filling into lettuce wraps to make the meal feel “complete.”

I used the Fresh Market Thai Peanut Sauce which is naturally gluten-free and has terrific flavor without being overpowering.

You can also make this recipe with ground turkey or even ground chicken for delicious Thai Chicken Lettuce Wraps. It is so versatile it has been our family favorite for a long time.

My favorite part about this easy Thai Lettuce Wraps Recipe is how well it reheats. This is one of those recipes that gets better and better as the flavors combine.

To reheat just simply put the desired amount of filling into a microwave safe bowl, covered with a dampened paper towel, and heat in :30 intervals stirring in between until you reach your desired temperature.

Then spoon into your favorite lettuce leaves or just eat with a fork! So delicious and so good for you!

Thai Lettuce Wraps

Ingredients

• 1 pound ground beef
• 3 cups cabbage shredded
• 2 cups red cabbage shredded
• 1 cup shredded carrots
• 1 medium bell pepper, chopped
• 1/2 cup peanut sauce
• lettuce of choice

Directions

Begin by browning ground meat completely until all pink is gone in a large, deep skillet.

Add in cabbages, carrots, and bell pepper and cook down, stirring often until onion is translucent and cabbages are softened.

Pour in peanut sauce and toss to coat well.

Spoon into your choice of lettuce.