Beef & Lentil Lettuce Wraps

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Beef & Lentil Lettuce Wraps

Course: Dinner, Lunch
Cuisine: American
Keyword: beef, dairy-free, gluten-free, grain-free
Calorie: 400-500, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2 servings
Calories: 415kcal


  • 2 tbsps Tamari
  • 2 1/4 tsps Sesame Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Ginger (grated)
  • 1 Garlic (clove, minced)
  • 8 ozs Extra Lean Ground Beef
  • 1/4 cup Red Onion (chopped)
  • 1 Yellow Bell Pepper (medium, diced)
  • 1 cup Lentils (cooked)
  • 4 leaves Romaine (large)


  • Whisk together the tamari, sesame oil, rice vinegar, ginger, and garlic.
  • Preheat a non-stick pan over medium-high heat. Cook the beef for three minutes, breaking it up as it cooks. Add the onions and bell pepper and cook for another three to five minutes or until the meat is brown and the vegetables are tender.
  • Stir in the lentils and the prepared sauce and cook for an additional two to three minutes, until heated through.
  • Spoon the beef and lentil mixture into the lettuce leaves. Enjoy!


  • Leftovers

    Refrigerate the beef and lentil mixture separately from the lettuce in an airtight container for up to four days.
  • Serving Size

    One serving is approximately two wraps.
  • Additional Toppings

    Chopped peanuts and sliced green onions.


Calories: 415kcal | Carbohydrates: 31g | Protein: 35g | Fat: 17g | Cholesterol: 73mg | Sodium: 1090mg | Fiber: 10g | Sugar: 4g | Vitamin A: 5088IU | Vitamin C: 176mg | Calcium: 72mg | Iron: 7mg

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