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Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice

A simple & delicious dinner bursting with flavor! Paleo, Whole30, Low Carb!
Course Dinner, Main Course
Cuisine American, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 660kcal
Author Laura

Ingredients

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 Tablespoon sesame oil
  • 2 cloves garlic
  • 1/3 cup coconut aminos
  • 1 Tablespoon freshly grated ginger
  • 1.5 teaspoons 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 teaspoons salt
  • 1 Tablespoon lime juice
  • 1 teaspoons lime zest

Instructions

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. 

Notes

**Note: I like green onions just gently softened, but if you prefer them cooked more, add when you add the sauce and cook them together.

Nutrition

Calories: 660kcal | Carbohydrates: 34g | Protein: 29g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 1005mg | Potassium: 1600mg | Fiber: 13g | Sugar: 10g | Vitamin A: 874IU | Vitamin C: 126mg | Calcium: 124mg | Iron: 5mg