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.
About the Recipe
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!
I’m in the thick of the KATT phase of Whole30, ugh. KATT means Kill All The Things, so basically I’m just a big crank. It’s because my blood sugar is dysregulated, my cravings aren’t being met, and my digestive system is going a little berserk. So yea, I’m cranky.
When you get to this point (it predictably happens right around Day 4-5), it’s a good idea to remind yourself of exactly why you started your Whole30.
This recipe for Whole30 Thai Lettuce Wraps and Coconut Cauliflower Rice – made with grass-fed beef (I got this beef from PorterRoad) is budget-friendly, kid-friendly, paleo & gluten free, plus super fast, so it’s basically just the best weeknight dinner ever.
I’ve been making them about once a month for years, and I get so excited every time I do. With just the right amount of heat and a burst of flavor from the Yai’s Thai Chili Garlic Sauce (it’s Whole30 Approved), it totally shakes things up and fends off food boredom – my biggest struggle during rounds of Whole30.
- If you’ve got little kids or don’t like things spicy, just portion out a bit of beef before you mix in the chili garlic sauce, or leave it off completely and drizzle as much or as little as desired right on top of the wraps.
- Then just top the lettuce wraps with your favorites – avocado, tomato slices, cilantro, whatever you like! I promise, this will be in your regular rotation, too.
I honestly can’t wait for you to try the Coconut Cauliflower Rice I make for these lettuce wraps! It’s really tasty – I make it for my Chicken Fajita Stuffed Peppers and serve it with my General Tso’s Shrimp, too!
If you make these ground beef Whole30 Thai Lettuce Wraps, I would absolutely LOVE to know! Let me know what you think of them in the comments below, or tag me on Instagram @cookathomemom!
Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice
Thai Ground Beef Lettuce Wraps
- 1 lb ground beef or sub ground turkey or chicken
- 1 head butter or bibb lettuce
- 2 cups cauliflower rice I use store-bought frozen
- 1 avocado
- 1/4 cup raw, unsalted cashews
- 1 lime sliced
- 1 tbsp sesame oil
- 2 cloves garlic
- 1/3 cup coconut aminos
- 1 tbsp freshly grated ginger
- 1.5 tsp chili garlic sauce (I used Yai’s Thai) or sub hot sauce with a dash of fish sauce
- 1/2 cup sliced green onion
- salt and pepper to taste
Coconut Cauliflower Rice
- 1 head cauliflower or 1 bag frozen riced cauliflower
- 3/4 cup dried coconut flakes unsweetened
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 tsp lime zest
Prepare the Sauce
- 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
- 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).
- Pour the prepared sauce over the beef and cook it together, stirring, for about 2-3 minutes.
- 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
- 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.
- 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.
- Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.
- Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast, 3-4 minutes.
- Stir in the salt, zest, and lime juice.
Assemble the Wraps & Serve
- Wash and dry the lettuce. Slice the lime and avocado. Roughly chop the cashews.
- Spoon the beef and cauliflower rice inside lettuce wraps and serve with avocado, a slice of lime, and cilantro, then sprinkle with chopped cashews.