Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




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

2 wraps
291 calories; protein 22.9g; carbohydrates 8g; dietary fiber 4.4g; sugars 2.1g; fat 18.8g; saturated fat 4.8g; cholesterol 71.8mg; vitamin a iu 245.6IU; vitamin c 9.4mg; folate 46.7mcg; calcium 33.8mg; iron 2.9mg; magnesium 36.4mg; potassium 578.5mg; sodium 348.5mg; thiamin 0.1mg.

1 vegetable, 1 lean meat, 2 fat