Gordon Ramsay’s Chili Beef Lettuce Wraps were my “gateway” to spicy food. The first time I made them, I underestimated the chili… and overestimated my tolerance. Let’s just say my nose was sweating before the second bite. But once I learned to balance the heat with crunchy lettuce, lime, and a little sweet-salty magic — game changer. Now it’s my go-to for dinner parties where I want people to think I worked way harder than I did. They’re fresh, bold, and ridiculously fun to eat with your hands.
Why Gordon Ramsay’s Chili Beef Lettuce Wraps Work & Where Most Go Wrong
- Lettuce = texture + freshness: It’s not just a wrapper — it cools down the chili heat.
- High heat is a must: The beef needs to sear, not stew. Use a hot pan and don’t crowd it.
- Too much sauce ruins it: I used to drown the filling. Now I use just enough to glaze, not soak.
- Balance is everything: Chili, lime, soy, ginger — each needs to show up without overpowering.
- Wrong lettuce? Big mistake: Use crisp varieties like iceberg, gem or butter lettuce. No romaine flops allowed.
What Gordon Ramsay Says About Chili Beef Lettuce Wraps
Gordon keeps this one fast and fiery. He loves flash-cooking the beef with garlic, chili, and soy sauce, then piling it into cold, crisp lettuce. His trick? Finish with fresh lime and chopped herbs — it brightens the whole bite. He says they’re “light to eat, heavy on flavor,” and honestly… he nailed it.
How I Make Gordon Ramsay’s Chili Beef Lettuce Wraps My Way
I stick to Gordon’s sizzling-hot stir-fry style, but I tone down the heat a bit — I use 1 red chili + a dash of sweet chili sauce instead of going full fire. I also mix in finely chopped water chestnuts or shredded carrot for crunch, and always finish with a splash of fresh lime juice. Oh, and I serve everything family-style on a board — beef in a bowl, lettuce leaves fanned out, toppings in little dishes. Makes everyone build their own, which is half the fun. If you love light, zingy dishes, my Gordon Ramsay Pickled Celery is a killer topping for these too.
Ingredients For Gordon Ramsay’s Chili Beef Lettuce Wraps (with my notes)
- 1 lb ground beef — I use 85/15 for just enough fat
- 1 tbsp sesame oil — or regular oil if that’s what you have
- 1 garlic clove, minced
- 1 red chili, finely sliced — or ½ tsp chili flakes
- 1-inch piece fresh ginger, grated
- 2 green onions, sliced thin — white and green parts
- 1 tbsp soy sauce
- 1 tbsp sweet chili sauce — optional, for balance
- ½ cup water chestnuts or shredded carrot — for crunch
- Juice of ½ lime
- Butter or gem lettuce leaves — rinsed and patted dry
- Fresh cilantro, chopped — for garnish
- Extra lime wedges and chili slices — optional toppings
How To Make Gordon Ramsay’s Chili Beef Lettuce Wraps Step By Step
1️⃣ Prep all your ingredients first — this goes fast once the heat’s on.
2️⃣ Heat a large skillet or wok over high heat. Add sesame oil.
3️⃣ Add garlic, chili, and ginger, stir for 30 seconds until fragrant.
4️⃣ Add ground beef, breaking it up with a spatula. Cook 5–6 minutes until browned and slightly crispy.
5️⃣ Stir in soy sauce, sweet chili sauce, and chopped veggies. Cook another 1–2 minutes to glaze everything.
6️⃣ Finish with lime juice and toss well.
7️⃣ Spoon hot beef into crisp lettuce cups. Garnish with green onion, cilantro, and more chili if you like.
8️⃣ Serve immediately, DIY-style — let everyone build their own wraps.
Gordon Ramsay’s Chili Beef Lettuce Wraps
Rate this RecipeIngredients
Equipment
Method
- Prep all ingredients before starting. Heat a skillet or wok over high heat and add sesame oil.
- Add garlic, chili, and ginger. Stir-fry for 30 seconds until fragrant.
- Add ground beef and cook until browned and slightly crispy, 5–6 minutes.
- Stir in soy sauce, sweet chili sauce, and vegetables. Cook 1–2 minutes.
- Add lime juice, stir, and remove from heat.
- Spoon mixture into lettuce leaves. Garnish with cilantro and green onion. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
One time I added the soy sauce way too early, while the beef was still releasing liquid. It diluted everything and gave me soggy stir-fry. I also got excited and added too much sauce — it spilled off the spoon and straight onto my kitchen wall (dark soy + white paint = panic). Now I let the beef brown fully, then glaze right at the end. And I learned to drizzle, not dump.
FAQs
Q: What type of lettuce is best for chili beef wraps?
A: Butter lettuce, little gem, or iceberg are perfect — they’re crisp, cup-shaped, and don’t wilt under the warm filling.
Q: Can I make Gordon Ramsay’s lettuce wraps ahead of time?
A: You can prep the beef mixture and lettuce separately, but assemble just before serving to keep everything fresh and crisp.
Q: How spicy are these chili beef lettuce wraps?
A: Mild to medium — you control the heat based on the chili you use. Thai chilies = very hot. Jalapeño or chili flakes = gentler kick.
Q: What goes well with lettuce wraps as a side?
A: Try steamed jasmine rice, pickled veggies, or Gordon Ramsay’s Asian slaw. They cool down the spice and round out the meal.
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely. Just make sure to add a splash more soy sauce or hoisin since leaner meats need more flavor help.
From My Kitchen To Yours
These chili beef wraps have made weeknight dinners way more exciting at my house — and trust me, the “build-your-own” vibe makes them feel like a party even on a Tuesday.
