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Two fresh taco lettuce wraps filled with seasoned meat and vegetables, served in crisp lettuce leaves.
Dreena Grace Burthon

Taco Lettuce Wraps

Craving tacos without the blood sugar spike? These Taco Lettuce Wraps are ultra low-carb, diabetic-friendly, and ready in 20 minutes. You won't miss the shell.
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Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings: 4 people
Course: Lunch
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 lb lean ground beef 93/7, or ground turkey
  • 1 tbsp cumin be generous, it's the boss
  • 1 tsp chili powder more if you like heat
  • 1 tsp garlic powder
  • salt and pepper to taste
  • ½ cup salsa check label for added sugar
  • 1 head romaine lettuce leaves separated, dried well
Toppings
  • 1 avocado sliced
  • cheese optional, if you do dairy
  • sour cream or Greek yogurt optional
  • tomatoes diced
  • cilantro chopped
  • hot sauce optional

Equipment

  • 1 Large Skillet or Frying Pan Cast iron works great
  • 1 Wooden spoon or spatula For breaking up the meat
  • 1 Cutting board For chopping veggies
  • 1 Knife Sharp one helps
  • 1 set Measuring spoons If you measure. I don't.
  • as needed Paper towels For drying lettuce really well
  • 1 Pressure cooker optional

Method
 

  1. Put a large skillet on the stove. Turn heat to medium. Let it warm up for a minute.
  2. Add olive oil. Swirl to coat the bottom.
  3. Toss in the diced onion and bell pepper. Cook for about 5 minutes until soft and the onions start looking clear. Stir sometimes.
  4. Add the ground beef. Break it up with a spoon. Let it brown. Don't stir constantly. Let it sit and get brown on one side.
  5. Once meat is browned, add the spices. Cumin first, then chili powder, garlic powder, salt and pepper. Stir and let cook for 30 seconds until you can smell them.
  6. Pour in the salsa. Stir everything together. Turn heat to low and let it simmer for 5 minutes.
  7. While meat simmers, wash the romaine. Dry each leaf really well with paper towels. Wet lettuce ruins everything.
  8. Taste the meat. Add more salt or spice if needed. Adjust until it tastes right to you.
  9. Grab a lettuce leaf. Spoon meat into it. Add your favorite toppings.
  10. Eat right away while meat is warm and lettuce is cold and crunchy.

Notes

  • Lettuce matters. Romaine works best. It's sturdy and holds up. Butter lettuce is softer and falls apart easier. Iceberg is too round and weird. Go with romaine.
  • Dry your lettuce. I said it before. I'll say it again. Wet lettuce ruins everything. Pat each leaf dry. Let them sit on paper towels while you cook. This matters more than you think.
  • Spice to taste. My measurements are guesses. I don't actually measure. If you like more heat add more chili powder. If you want more taco flavor add more cumin. Make it yours.
  • Meat choice. Ground beef 93/7 is my go to. Not too greasy. Ground turkey works too just don't overcook it or it gets dry. Ground chicken works. Even ground pork if that's your thing.
  • Leftovers. Store meat separate from lettuce. Always. Assembled wraps turn into sad soggy messes by morning. Don't do it.
  • Salsa check. Some store salsas add sugar. Read the label. You want salsa with like 2 grams of carbs per serving not 8. Makes a difference.
  • Toppings go crazy. Avocado is non negotiable for me. But cheese, Greek yogurt instead of sour cream, hot sauce, pickled onions, whatever. Clean out the fridge. It'll probably work.
  • Make it a bowl. If lettuce wraps feel like too much work some days just put the meat in a bowl with toppings and eat it with a fork. Same taste. Less assembly. No shame.
  • Double the meat. Recipe doubles easy. Freeze half for nights you don't want to cook. Thaws fine. Tastes fine. Future you will be grateful.