Recipe Image

Taco Lettuce Wraps

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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