Go Back
No better way to make pork lettuce wraps, than this!
Print Recipe
0 from 0 votes

The Best Ever Pork Lettuce Wraps!

Flavorful pork lettuce wraps with an asian drizzling sauce - great for an appetizer or a low-carb meal.
Course: Appetizer
Author: Jenn



  • 2 lb. lean ground pork
  • 1 1/2 cups diced onion
  • 1/2 tsp. kosher salt
  • 1/2 tsp. coarse ground pepper
  • 2 large garlic cloves minced
  • 2 tsp. grated fresh ginger root
  • 1/4 cup low-sodium soy sauce I use light
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 2 Tbsp. peanut butter
  • 2 Tbsp. water
  • 1 tsp. Sriracha
  • 1/2 cup chopped green onion tops
  • 1 8-oz can sliced water chestnuts, drained and chopped

Asian Drizzling Sauce:

  • 1/3 cup low sodium soy sauce
  • 1/4 cup seasoned rice vinegar I used garlic flavor
  • 1/4 cup honey or other liquid sweetener
  • 2 Tbsp. Dijon mustard
  • 1 tsp. Sriracha
  • 1 tsp. sesame oil

To Assemble:

  • 24 - 32 large Bibb lettuce leaves rinsed and dried
  • 2 cups shredded carrots
  • 2 cups bean sprouts
  • 1 cup chopped cilantro


  • In a large non-stick skillet, cook pork, onion, salt and pepper on medium high heat until the pork is no longer pink, stirring often to break up the pork.
  • Add garlic and ginger - cook for 1 minute. Add soy sauce, vinegar, oil, peanut butter, water and Sriracha. Stir to combine.
  • Add green onion and water chestnuts into the skillet then cook for 1 to 2 minutes until the onions are soft and the water chestnuts are heated through.
  • In a small bowl, combine drizzling sauce ingredients together. Whisk until smooth.
  • To serve: Spoon warm pork mixture into lettuce leaf. Top with carrots, bean sprouts and cilantro. Drizzle with sauce, wrap/roll, eat and enjoy!