Lunch

Taco Lettuce Wraps

Crisp lettuce leaves cradle savory beef simmered in a bright salsa cumin sauce, while diced avocado, crunchy jicama, and sharp red onion add fresh bursts of flavor and texture.

Recipe and photo by EatingWell, shared here with credit. View the Original

Taco Lettuce Wraps
Total
21 min
Prep
15 min
Cook
6 min
Serves
4

Nutrition per Serving

Calories
291
Protein
23g
Carbs
8g
Fat
19g
Fiber
4g
Sugar
2g
Sodium
349mg

Ingredients

  • 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
  • 1 tbsp canola oil
  • 1 lb lean ground beef
  • 1/4 tsp salt
  • 5 tbsp prepared salsa
  • 1 tbsp rice vinegar
  • 1 1/2 tsp ground cumin
  • 1 cup diced avocado
  • 1 cup julienned jícama (see Tip)
  • 1/4 cup finely diced red onion

Instructions

  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.