Taco Lettuce Wraps
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.
Ingredients
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8 small iceberg or romaine lettuce leaves or 4 large, cut in half crosswise
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1 tablespoon neutral oil, such as canola or avocado
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1 pound lean ground beef
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¼ teaspoon salt
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5 tablespoons prepared salsa
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1 tablespoon rice vinegar
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1 ½ teaspoons ground cumin
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1 cup diced avocado
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1 cup julienned jícama
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¼ cup finely diced red onion
Description
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Wash and dry lettuce leaves well and cut out any tough ribs.
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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.
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Meanwhile, whisk salsa, vinegar and cumin in a small bowl.
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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.
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