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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016


Ingredient Checklist


Instructions Checklist
  • Wash and dry lettuce leaves well and cut out any tough ribs.

  • 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.

  • Meanwhile, whisk salsa, vinegar and cumin in a small bowl.

  • 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.


Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Nutrition Facts

290.6 calories; protein 22.9g 46% DV; carbohydrates 8g 3% DV; exchange other carbs 0.5; dietary fiber 4.4g 18% DV; sugars 2.1g; fat 18.8g 29% DV; saturated fat 4.8g 24% DV; cholesterol 71.8mg 24% DV; vitamin a iu 245.6IU 5% DV; vitamin c 9.4mg 16% DV; folate 46.7mcg 12% DV; calcium 33.8mg 3% DV; iron 2.9mg 16% DV; magnesium 36.4mg 13% DV; potassium 578.5mg 16% DV; sodium 348.5mg 14% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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Rating: 5 stars
Phenomenal! With this taco you won t miss the bread. I ve made it a number of times and it s a hit with my family. Once I had to sub out with green apple - jicama wasn t available - but still absolutely delicious! A new go-to for us:-) Read More