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Indian-Spiced Beefy Lettuce Wraps

Since I love Indian flavors, I almost always have coconut milk, a jar of mango chutney and garam masala seasoning in my pantry. This recipe is one of my go-tos when I am short on time but want something that tastes spectacular. If you’d like to give this a different style of Asian flair, use hoisin sauce in place of chutney and Chinese five-spice powder in place of garam masala. —Noelle Myers, Grand Forks, North Dakota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/3 cup mango chutney
  • 2 tablespoons soy sauce
  • 1 teaspoon garam masala
  • 1 package (12.70 ounces) Asian crunch salad mix
  • 1/4 cup canned coconut milk
  • 12 Bibb or Boston lettuce leaves
  • 1 medium mango, peeled and sliced


  • In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes; crumble beef; drain. Stir in chutney, soy sauce and garam masala; heat through. Add salad mix (reserve packets); cook and stir until slightly wilted, about 5 minutes.
  • Combine coconut milk and reserved dressing packet until smooth. Spoon beef mixture into lettuce leaves; sprinkle with contents from reserved toppings packet. Drizzle with coconut milk mixture and top with mango.
Nutrition Facts
3 filled lettuce wraps: 493 calories, 22g fat (8g saturated fat), 74mg cholesterol, 957mg sodium, 48g carbohydrate (33g sugars, 5g fiber), 24g protein.

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