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Taco Lettuce Wraps

Lunch

Taco Lettuce Wraps

Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe—any fresh green sturdy enough to wrap around 1/2 cup of filling works.

Ingredients

  1. 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
  2. 1 tablespoon neutral oil, such as canola or avocado
  3. 1 pound lean ground beef
  4. ¼ teaspoon salt
  5. 5 tablespoons prepared salsa
  6. 1 tablespoon rice vinegar
  7. 1 ½ teaspoons ground cumin
  8. 1 cup diced avocado
  9. 1 cup julienned jícama (see tip)
  10. ¼ cup finely diced red onion

Directions

  1. Wash and dry lettuce leaves well and cut out any tough ribs.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.
  3. Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
  4. Remove the pan from the heat, add the salsa mixture and stir to combine. Serve in the lettuce leaves, topped with avocado, jicama and onion.

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