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 :
- 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
- 1 ½ teaspoons ground cumin
- 1 cup diced avocado
- 1 cup julienned jícama (see Tip)
- ¼ cup finely diced red onion
DIRECTION:
- 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.
