Photo of Gingery beef and mushroom lettuce wraps by WW

Gingery beef and mushroom lettuce wraps

Total Time
16 min
4 min
12 min
Hearty and filled with great flavor, these gingery beef and mushroom lettuce wraps are perfect for weeknight dinners or even for entertaining. Each person can build their own wrap as they do in many Asian restaurants or you can serve them already put together. Ginger and garlic make a great flavor combination in these wraps that are also stuffed with onion, bell pepper and bok choy. Instead of mint, you can top the wraps with fresh basil or cilantro.


Uncooked 93% lean ground beef

1 pound(s), (7% fat or less)

Uncooked onion(s)

1 cup(s), chopped, thinly sliced

Minced ginger

2 Tbsp, peeled, fresh


2 medium clove(s), minced

Uncooked bok choy

2 cup(s), thinly sliced

Fresh mushroom(s)

2 cup(s), white variety, thinly sliced

Uncooked bell pepper(s)

1 item(s), medium, red variety, thinly sliced

Low sodium soy sauce

3 Tbsp

Bibb lettuce

8 leaf/leaves, large

Fresh mint leaves

¼ cup(s), thinly sliced

Fresh lime(s)

½ item(s)


  1. Spray large skillet with nonstick spray and set over medium high heat. Add beef, onion, ginger, and garlic and cook, breaking beef apart with wooden spoon until browned, 5–7 minutes.
  2. Add bok choy, mushrooms, bell pepper, and soy sauce and cook, stirring occasionally, until bok choy is wilted and bell pepper is crisp-tender, about 3 minutes.
  3. Spoon about ½ cup beef mixture into each lettuce leaf. Sprinkle with mint and serve with lime wedges.
  4. Serving size: 2 filled lettuce leaves