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Pork and Apple Chutney Lettuce Wraps
Original recipe: 4 servings · Prep: 15 min · Cook: 25 min · Total: 50 min
By PowerProteinPlates Editorial TeamPublished May 5, 2026 | Updated Oct 17, 2026
American
50 mins
easy-recipeswhole-foods
Ground pork lettuce wraps with separately simmered apple and red pepper chutney. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 10 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
25 min
Total
50 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 1 lb (450g) lean ground pork
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 cup low-sodium soy sauce or coconut aminos
- 1 tbsp apple cider vinegar
- 1 large apple (such as Granny Smith), peeled and diced
- 1/4 cup finely chopped red bell pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp honey or pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 head of butter lettuce or iceberg lettuce, leaves separated and washed
- sliced green onions, toasted sesame seeds, lime wedges
Instructions
-
In a small saucepan over medium heat, combine diced apple, red bell pepper, apple cider vinegar, honey or maple syrup, cinnamon, and cloves. Bring to a gentle simmer and cook until the apples are soft and the chutney thickens slightly, about 10 minutes. Remove from heat and set aside to cool.
-
Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and cook until translucent, about 3-4 minutes.
-
Add minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
-
Add ground pork to the skillet, breaking it up with a spatula. Cook until fully browned and cooked through, about 6-8 minutes. Check ground pork reaches 160 F (71 C).
-
Season the pork with salt, black pepper, smoked paprika, and ground cumin. Stir well to combine.
-
Pour low-sodium soy sauce or coconut aminos over the pork, stirring to evenly coat. Cook for an additional 2 minutes to allow flavors to meld.
-
Remove the skillet from heat and stir in chopped fresh cilantro.
-
To assemble the lettuce wraps, spoon a generous amount of the pork mixture onto the center of each lettuce leaf.
-
Top each with 1-2 tablespoons of the prepared apple chutney.
-
Add optional garnishes such as sliced green onions, toasted sesame seeds, or a squeeze of lime juice as desired.
-
Fold or roll the lettuce leaf around the filling and serve immediately.
Timing note
Allow for chutney simmering, sequential onion, garlic and pork cooking and final seasoning, plus preparation.
Preparation
Ground pork lettuce wraps with separately simmered apple and red pepper chutney.
Storage
Refrigerate cooked pork and chutney promptly in separate covered containers for up to 4 days. Keep lettuce separate. Reheat the cooked filling to 165 F (74 C), then assemble.
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