low carb lettuce cups with asian beef and spicy mayo

Asian Lettuce Wraps Recipe

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 440kcal
These keto lettuce wraps contain saucy ground beef topped with pickled cucumbers and spicy mayo. This easy Asian dinner can be made in under 30 minutes with just a skillet on the stovetop. Great for low carb diets with only 2.5g net carbs per serving.


Pickled Cucumbers:

  • 1/3 cup white vinegar (can be substituted with rice vinegar)
  • 1/2 english cucumber (5 ounces weight), diced

Spicy Mayo:


  • 3 tbsp soy sauce (I use regular, not low sodium)
  • 3 tbsp sugar-equivalent sweetener (I use confectioners swerve which is a 1:1 sugar replacement)
  • 1 tbsp toasted sesame oil (toasted oil is dark-colored and very flavorful; avoid untoasted which is light-colored and neutral-tasting)
  • 4 cloves garlic, minced (I use a garlic press)


  • 1 lb ground beef (I use 85% lean)
  • 1 head butter lettuce (8 ounces weight), leaves separated (sometimes under more specific names like Bibb or Boston lettuce -- see section below called "Best Lettuce For Wraps")


  • Add vinegar to a microwave-safe bowl; I use a 4-cup glass bowl or measuring glass. Microwave until hot, about 1 minute. Add diced cucumbers to the hot vinegar, and stir until well-coated. Set aside at room temperature.
  • Add mayonnaise and sriracha to a second bowl, stirring until very smooth. Add soy sauce, sweetener, sesame oil, and garlic to a third bowl, stirring until well-mixed and aromatic. Set them aside.
  • Add beef to a cold skillet; I use a 10-inch nonstick pan. Over high heat, cook until its juicies have evaporated and it begins to fry in its own fat, 8 to 10 minutes, crumbling and stirring frequently. You can tell it’s frying in its own fat when there’s darker browning on parts of the beef touching the pan.
  • Add the soy sauce mixture to the skillet and cook until it’s nearly evaporated, about 2 minutes, stirring frequently so that the beef is well-coated with sauce. Turn off the heat.
  • Divide the beef mixture among the lettuce leaves, prioritizing rounder cup-shaped ones. Strain out the pickled cucumbers and distribute them over the beef. Spoon the sriracha mayo on top. Serve immediately. If you have leftovers, store the lettuce separate from the other ingredients.


Makes 4 Servings
Amount Per Serving:
Calories 440  
Total Fat 32g 49%
   Saturated Fat 8g 39%
Cholesterol 110mg 37%
Sodium 910mg 38%
Net Carb 2.5g  
Total Carb 3.5g 1%
   Dietary Fiber 1g 4%
   Sugars 1.5g  
Protein 32g  
Vitamin A 39% · Vitamin C 8% · Calcium 7% · Iron 21%