Taco Lettuce Wraps

Taco Lettuce Wraps

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From: EatingWell Magazine, March/April 2016

Don't limit yourself to lettuce for this low-carb, gluten-free taco lettuce wrap recipe—any fresh green sturdy enough to wrap around ½ cup of filling works.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
  • 1 tablespoon canola oil
  • 1 pound lean ground beef
  • ¼ teaspoon salt
  • 5 tablespoons prepared salsa
  • 1 tablespoon rice vinegar
  • 1½ teaspoons ground cumin
  • 1 cup diced avocado
  • 1 cup julienned jícama (see Tip)
  • ¼ cup finely diced red onion

Preparation

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  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.
  • 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 information

  • Serving size: 2 wraps
  • Per serving: 291 calories; 19 g fat(5 g sat); 4 g fiber; 8 g carbohydrates; 23 g protein; 47 mcg folate; 72 mg cholesterol; 2 g sugars; 0 g added sugars; 246 IU vitamin A; 9 mg vitamin C; 34 mg calcium; 3 mg iron; 348 mg sodium; 579 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 lean meat, 2 fat

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