Thai-Inspired Cilantro Beef and Basil Wraps



Rice noodles, vermicelli 12 oz
Coconut milk 3/4 cup
Fish sauce 2 Tbsp.
Brown sugar 1 Tbsp.
Lime juice 2 Tbsp.
Shallot, minced 1 Tbsp.
Vegetable oil 2 Tbsp.
Onion, yellow, chopped 1 cup
Garlic, minced 2 Tbsp.
Ginger, peeled, minced 1 Tbsp.
Beef, ground 1 1/2 lb
Minor’s Stir Fry Sauce 3/4 cup
Minor’s GreenLeaf Basil Pesto Gluten Free 3/4 cup
Lettuce, Bibb, leaves 20 each


  1. Cook the rice noodles according to package directions.
  2. Whisk together the coconut milk, fish sauce, brown sugar, lime juice, and shallot. Toss cooked noodles in coconut milk mixture and chill.
  3. In a medium sauté pan, heat up oil. Add onion, garlic, and ginger; sauté until fragrant.
  4. Add ground beef and cook until browned. Stir in the stir fry sauce and basil pesto.
  5. To assemble lettuce wraps, top each piece of Bibb lettuce with ¼ cup of the rice noodle mixture and 2 tablespoons of the beef mixture.

Serving Suggestions/Variations

Garnish with toasted cashews, thinly sliced cucumbers, mint or basil leaves, pickled Fresno chiles, and a drizzle of honey.

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