Low-Carb Pineapple Beef Lettuce Wraps

Take your dinner tropical with these lettuce wraps.

Better than take-out, and better for you, too! This healthy, low carb dinner will be a family favorite.

Whitney Cummock shares her recipe for pineapple beef lettuce wraps. The fresh pineapple in this recipe gives it both a pop of flavor and a hint of island flare.

For more recipes and ideas from Whitney, follow her on Instagram at @whitsfoodfit.

Pineapple Beef Lettuce Wraps

INGREDIENTS

Sauce

• 1/4 cup coconut aminos (or soy sauce)
• 1 lime, juiced
• 1/4 tsp ginger powder
• 1/4 tsp salt
• 1 tsp arrowroot starch
• 1 tsp water

Filling

• 1 Tbsp avocado oil
• 1.25lbs ground beef
• Salt, to taste
• 4 cloves of garlic, smashed/diced
• 1/2 Tbsp fresh ginger, finely grated
• 1 yellow onion, diced
• 2 cups pineapple, diced small

Wraps

• 1 head of butter lettuce
• Shredded carrots, for topping
• Cilantro, for topping
• Extra limes for topping (optional)

METHOD

1. Mix all sauce ingredients, except for arrowroot and water, in a small bowl and set aside.
2. Heat a large pan on the stove, add oil, and then ground beef. Break the beef into small chunks.
3. When the beef mostly cooked, but not all the way, add salt, to taste.
4. Next, dump the onion and pineapple in the pan and cook until soft.
5. While the pineapple and onions are cooking in the meat, heat the sauce in a small saucepan over medium/high heat.
6. Let the sauce come to a light boil, then simmer for about 2 minutes, then turn the heat to low.
7. Mix the arrowroot starch and water in a small bowl and then pour into the sauce.
8. Stir for a minute or two, or until the sauce thickens.
9. Serve the meat in individual lettuce leaves and top with the sauce, shredded carrots, cilantro, and extra lime.