Spicy Thai Lettuce Wraps

I was thinking today as I was taking pictures with my phone of these wraps that I really should upgrade to a camera rather than rely solely on a camera phone. As I’ve mentioned before, cameras overwhelm me. I know they take better pictures, especially for a food blog, but I’ll be honest, me and my iPhone work pretty well together considering. Though, while we do have our moments and I come very close to throwing it across the room, I don’t have another camera so you’d all be stuck with just a bunch of words, I’d be phoneless and well that wouldn’t lead to good things.

With that being said, my phone and I were on a roll taking pictures of this little dish. I mean, just look at those colors! (gasp) When I got home after picking up some veggies at a local farm stand I knew these were definitely going into some sort of recipe just so I’d be able to photograph it…well and eat it too of course. So, with some bright green lettuce I knew right away I wanted to make lettuce wraps. What better dish to enjoy during warm summer days than lots of yummy ingredients wrapped up in a piece of crisp lettuce? These wraps have a little a kick so if you like a little spicy then you’ll love this. If you (or the little mouths in your family) prefer less heat just add less green chilies. This dish makes a great meal any night of the week since it’s on the table in just 30 minutes!

So viola, a colorful and healthy meal with lots of pretty (updated) pictures thanks to my trusty ol’ phone. I’ll upgrade one day…maybe…

Spicy Thai Lettuce Wraps

Author: The Hungry Happy Mama


Yields: about 4 servings (2 wraps per person)

Prep time: 5 minutes

Cook time: 30 minutes



  • 2 small sweet potatoes or 1 large skin on, washed and diced into bite-sized pieces
  • 2 tbsp avocado oil, divided
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • 1 lb grass-fed ground beef (or plant-based ground for vegan option*)
  • 1 c baby Bella mushrooms, chopped small


  • 1/4 c apple cider vinegar
  • 1/4 c honey
  • 1 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 c green chilies, roughly chopped 
  • 2 tsp low-sugar ketchup
  • 1 tsp tapioca starch 


  • 1 head of Boston or Butter lettuce
  • green onion to top


  1. Preheat oven to 375F. Line a baking sheet with parchment or an oven-safe liner.
  2. Toss the sweet potato with cinnamon and one tablespoon of the oil and arrange in a single layer on the baking sheet. Bake for about 25 minutes or until potatoes are fork tender.
  3. In the meantime, heat the remaining oil in a skillet over medium heat. Add the ground beef and cook to brown. Once no longer pink add the mushrooms and cook until tender, about 5 minutes. Note: If using plant-based ground add your mushrooms first then once tender add the ground and cook as directed on package.
  4. To make the sauce, combine the water, vinegar, honey, ginger, garlic powder, chilies, ketchup and tapioca startch in a small bowl and whisk. Pour over beef mixture and cover. Let simmer for 5-8 minutes on low then remove from heat.
  5. Prepare wraps by gently removing the larger outer leaves from the head. Rinse and lay out to dry on a towel.
  6. When ready to serve, using the lettuce as the base, spoon beef mixture into a leaf then top with sweet potatoes, and green onion.

Storing: leftovers will keep best with components stored separately up to 3 days. I also find it helpful to store washed and ready to eat lettuce in a storage bag loosely wrapped with a paper towel in the fridge. This keeps the moisture away and the lettuce stays crisper longer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s