HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Curried Beef Lettuce Wraps
One-Pan Curried Beef Lettuce Wraps

One-Pan Curried Beef Lettuce Wraps

with Chickpeas, Pickled Cabbage & Creamy Lemon Drizzle

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In the old days, you needed a heavy meat-and-potatoes kind of meal to fill you up. Today, we give you the future of satisfying dinners: lettuce wraps! This colorful dish features crunchy romaine leaves filled with curry-spiced beef and chickpeas for double the protein. Zingy pickled red cabbage is nestled over top, along with a creamy lemon drizzle. Both hearty and light at the same time, these cutting-edge wraps are pioneers for the modern meal!

Tags:Easy CleanupEasy PrepQuickFair Climate Score

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Baby Romaine Lettuce

4 ounce

Shredded Red Cabbage

10 ounce

Ground Beef

1 teaspoon

Garlic Powder

1 tablespoon

Curry Powder

13.4 ounce


1 unit

Beef Stock Concentrate

3 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon


1 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate55 g
Sugar14 g
Dietary Fiber11 g
Protein41 g
Cholesterol110 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

• Wash and dry produce. • Quarter lemon. Trim and discard root end from lettuce; separate leaves.


• In a medium microwave-safe bowl, combine cabbage, juice from three lemon wedges, 1 tsp sugar, and 2 TBSP water (for 4 servings, use the juice from six lemon wedges, 2 tsp sugar, and 4 TBSP water). Season with salt and pepper and toss to combine. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve.


• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, garlic powder, half the curry powder (you’ll use the rest later), salt, and pepper. Cook, breaking meat up into pieces, until lightly browned and partially cooked through, 2-3 minutes. • Stir in chickpeas and their liquid and stock concentrate. Cook until liquid is absorbed and beef is cooked through, 3-4 minutes more. Season with salt and pepper. TIP: Raise heat to high to cook off liquid more quickly.


• Meanwhile, in a small bowl, combine sour cream, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Divide lettuce leaves between plates; fill with filling. Top with pickled cabbage (draining first) and sauce and serve.