Gluten-Free Korean Beef Lettuce Wraps

There’s something so satisfying about wrapping a spoonful of sizzling, savory meat into a cool, crisp lettuce leaf — it’s one of those meals that just makes you feel good eating it. I started making these Korean-inspired lettuce wraps after going gluten-free and realizing how many of my favorite Asian dishes were already naturally GF or just needed a simple swap. Coconut aminos instead of soy sauce, and suddenly this became one of my most-requested dinners. My friends always say they can’t believe it’s gluten-free — and honestly, that’s the best compliment I could ever get.

aka The K-Town Crunch Wrap

Ingredients

• 1 lb ground beef (85/15, pasture-raised preferred)
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon avocado oil
• 2 tablespoons raw honey
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean red pepper flakes) — adjust to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 head butter lettuce, leaves separated and washed
• 1 cup shredded carrots
• 1/2 English cucumber, thinly sliced
• 4 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish
• Lime wedges for serving

Quick Pickled Veggies

• 1/2 cup rice vinegar
• 1 tablespoon coconut sugar
• 1/2 teaspoon sea salt
• 1 cup shredded carrots
• 1/2 English cucumber, thinly sliced

Instructions

1. Quick-pickle the veggies: In a small bowl, whisk together rice vinegar, coconut sugar, and sea salt until dissolved. Add the shredded carrots and sliced cucumber, toss to coat, and set aside for at least 15 minutes while you prep the rest.
2. Mix the sauce: In a small bowl, combine the coconut aminos, sesame oil, raw honey, rice vinegar, gochugaru, minced garlic, and grated ginger. Whisk until smooth and set aside.
3. Brown the beef: Heat avocado oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it into small crumbles with a wooden spoon, until fully browned and no pink remains. Drain any excess fat.
4. Add the sauce: Pour the sauce mixture over the browned beef and stir well to coat every piece. Cook for another 2–3 minutes, stirring frequently, until the sauce thickens slightly and clings to the meat. Remove from heat.
5. Prep the lettuce cups: Arrange the butter lettuce leaves on a large platter. Pat them dry if needed — crisp, dry leaves hold fillings better.
6. Assemble the wraps: Spoon a generous portion of the Korean beef into each lettuce cup. Top with drained quick-pickled carrots and cucumber, sliced green onions, sesame seeds, and fresh cilantro. Serve with lime wedges on the side.

Tips

• For extra crunch and protein, sprinkle Chickpea Crumbs from Just About Foods over the beef — they add an incredible texture.
• If you prefer less heat, start with 1/2 teaspoon gochugaru and work your way up.
• Ground turkey works beautifully here if you want a leaner option — just add an extra teaspoon of sesame oil to keep it moist.
• These store well! Keep the beef and pickled veggies separate in the fridge for up to 3 days. Reheat the beef in a skillet and assemble fresh wraps when ready.
• Butter lettuce gives the best “cup” shape, but romaine hearts or even cabbage leaves work in a pinch.