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. Source: EatingWell Magazine, March/April 2016

EatingWell Test Kitchen


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

291 calories; 18.8 g total fat; 4.8 g saturated fat; 72 mg cholesterol; 348 mg sodium. 579 mg potassium; 8 g carbohydrates; 4.4 g fiber; 2 g sugar; 22.9 g protein; 246 IU vitamin a iu; 9 mg vitamin c; 47 mcg folate; 34 mg calcium; 3 mg iron; 36 mg magnesium;

Reviews (1)

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2 Ratings
  • 5 star values: 2
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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