This content originally appeared here. Republished with permission.
These Low Carb and Whole30 Thai Lettuce Wraps are made with ground beef and served with Coconut Cauliflower Rice and topped with cashews and avocados for a full meal that completely fits the Whole30 template.
Ground beef is incredibly budget friendly, and a great protein to use for budget friendly Whole30 dinner
recipes. It’s also super versatile, so whether you’re craving Italian or Thai, it just works!
This recipe for Whole30 Thai Lettuce Wraps and Coconut Cauliflower Rice – made with grass-fed beef is budget-friendly, kid-friendly, paleo & gluten free, plus super fast, so it’s basically just the best weeknight dinner ever.
Thai Ground Beef Lettuce Wraps with Coconut Cauliflower Rice
A simple & delicious dinner bursting with flavor! Paleo, Whole30, Low Carb!
Servings 4 people
1 lb ground beef or sub ground turkey or chicken1 head butter or bibb lettuce2 cups cauliflower rice I use store-bought frozen1 avocado1/4 cup raw unsalted cashews1 lime sliced
1 Tablespoon sesame oil2 cloves garlic1/3 cup coconut aminos1 Tablespoon freshly grated ginger1.5 teaspoons chili garlic sauce I used Yai’s Thai or sub hot sauce with a dash of fish sauce1/2 cup sliced green onionsalt and pepper to taste
Coconut Cauliflower Rice
1 head cauliflower or 1 bag frozen riced cauliflower3/4 cup dried coconut flakes unsweetened1/2 teaspoons salt1 Tablespoon lime juice1 teaspoons lime zest
Prepare the Sauce
Mince the garlic and grate the ginger. Whisk them together with the sesame oil, coconut aminos, ginger, garlic, chili sauce, and seasonings. Set the sauce aside.
Cook the Thai Beef
In a large pan over medium heat, brown the meat until it’s no longer pink, breaking it apart as it cooks for about 5 minutes. Drain any excess grease (optional).
Pour the prepared sauce over the beef and cook it together, stirring, for about 2-3 minutes.
While the beef is cooking, slice the green onions. Just before it’s done cooking, stir them into the beef.
Cook the Coconut Cauliflower Rice
For FRESH CAULIFLOWER: Wash the cauliflower and cut into bite-sized pieces. In batches, add them to your food processor or blender and pulse until they break down to the consistency of rice. Lay the cauliflower on a large tea towel and squeeze out any extra moisture over the sink or a bowl.
For FROZEN RICED CAULIFLOWER: Sauté it for 7-8 minutes in a medium pan with 2 tsp olive oil, until cooked through and heated but not yet browning.
Add the coconut flakes alone to the blender and pulse until broken down a bit smaller than grain-sized.
Add the coconut and cauliflower to a pan and sautee over medium heat until the coconut begins to toast, 3-4 minutes.
Stir in the salt, zest, and lime juice.
Assemble the Wraps & Serve
Wash and dry the lettuce. Slice the lime and avocado. Roughly chop the cashews.
Spoon the beef and cauliflower rice inside lettuce wraps and serve with avocado, a slice of lime, and cilantro, then sprinkle with chopped cashews.
I like green onions just gently softened, but if you prefer them cooked more, add when you add the sauce and cook them together.
Serving: 1serving | Calories: 660kcal | Carbohydrates: 34g | Protein: 29g | Fat: 48g | Saturated Fat: 20g | Cholesterol: 81mg | Sodium: 1005mg | Potassium: 1600mg | Fiber: 13g | Sugar: 10g | Vitamin A: 874IU | Vitamin C: 126mg | Calcium: 124mg | Iron: 5mg
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.