Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice

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

Course Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


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

Skillet Sauce

  • 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

  1. Mince the garlic and grate the ginger.

  2. Whisk together the sesame oil, coconut aminos, ginger, garlic, chili sauce, and seasonings.

Prepare the Beef

  1. Brown the beef in a large pan over medium heat until it's no longer pink, then drain the excess grease.

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

  3. Slice the green onions. Just before serving, stir them into the beef (I like them mostly raw, but if you prefer them cooked more, add when you add the sauce and cook together).


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

  2. Spoon the beef inside lettuce wraps and serve with cauliflower rice, sliced avocado, and cashews. 

Prepare the Cauliflower Rice

  1. IF USING 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. IF USING 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.