Southwest Beef and Sweet Potato Lettuce Wraps are a good choice when you want a filling dinner without using tortillas.
Each serving has two lettuce wraps with seasoned ground beef, roasted sweet potatoes, fresh vegetables, and a simple lime yogurt sauce.
The beef has a mild, smoky Southwest seasoning from chili powder, cumin, and paprika. Roasted sweet potatoes add a little sweetness, which goes nicely with the spices.
Butter lettuce is a good choice here because the leaves are tender and easy to fold around the filling.
You’ll need a baking sheet for the sweet potatoes and a large skillet for the beef. Both can cook at the same time, so dinner is ready in about 45 minutes.
These healthy ground beef lettuce wraps also have 29 grams of protein per serving.
You can prepare the filling ahead of time and keep the lettuce and toppings separate until you’re ready to eat. That way, the leaves stay crisp and everything is easy to assemble.
Why You’ll Love This Southwest Beef and Sweet Potato Lettuce Wraps Recipe
A Filling High Protein Dinner
Each serving has 29 grams of protein from the lean ground beef and Greek yogurt sauce. Two wraps make a satisfying main dish.
Roasted Sweet Potatoes Instead of Rice
The roasted sweet potatoes are tender with lightly browned edges. They’re a good alternative to the rice commonly used in Southwest-style fillings.
Mild Southwest Seasoning
Chili powder, cumin, and smoked paprika give the beef plenty of seasoning without making it especially spicy. You can adjust the heat at the table.
Fresh, Crisp Toppings
Tomatoes, corn, red onion, and cilantro add freshness to the warm filling. The butter lettuce leaves are soft enough to fold but still have a little crunch.
Easy to Prepare Ahead
You can cook the beef and sweet potatoes in advance. Store the components separately and assemble the wraps when you’re ready to serve.
No Tortillas Needed
Butter lettuce holds the filling and makes this a gluten-free alternative to traditional beef tacos.
Ingredient Substitutions
Ground Beef
Use lean ground turkey or ground chicken instead of beef. Both work with the same Southwest seasonings.
Sweet Potatoes
Butternut squash is a good replacement. Cut it into similar-size cubes and roast until tender.
Butter Lettuce
Romaine hearts or iceberg lettuce can replace butter lettuce. Choose large leaves that can hold the filling.
Greek Yogurt
Plain dairy-free yogurt or light sour cream can replace the Greek yogurt. Choose an unsweetened yogurt.
Yellow Onion
White onion works just as well in the beef mixture.
Red Onion
Use thinly sliced green onions for a milder topping.
Corn
Black beans are a good substitute for corn. Drain and rinse canned black beans before adding them.
Fresh Tomatoes
Cherry or grape tomatoes work well. Cut them into small pieces so they’re easy to distribute among the wraps.
Cilantro
Use chopped fresh parsley if you don’t care for cilantro, or leave the herbs out.
Fresh Lime Juice
Bottled lime juice works when fresh limes aren’t available.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Southwest Beef and Roasted Sweet Potato Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For the Beef:
- 1 pound 93% lean ground beef
- ½ cup yellow onion finely diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon water
For the Lettuce Wraps:
- 8 large butter lettuce leaves
- ½ cup diced tomatoes
- ½ cup corn kernels cooked
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro
For the Lime Yogurt Sauce:
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the cubed sweet potatoes on the prepared baking sheet.
- Add the olive oil, chili powder, garlic powder, and salt. Toss until evenly coated. Spread the sweet potatoes into a single layer.
- Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
- Heat a large skillet over medium heat.
- Add the ground beef and yellow onion. Cook for 6 to 8 minutes, breaking the beef into small pieces, until browned and the onion is tender.
- Drain any excess grease.
- Add the chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and water. Stir until evenly mixed. Cook for 1 to 2 minutes, stirring occasionally.
- Place the Greek yogurt, lime juice, garlic powder, and salt in a small bowl. Stir until smooth.
- Place 2 butter lettuce leaves on each of 4 plates.
- Divide the seasoned beef evenly among the lettuce leaves. Add the roasted sweet potatoes.
- Top with the tomatoes, corn, red onion, and cilantro. Drizzle with the lime yogurt sauce.
Notes
Tips and Tricks
Choose large lettuce leaves – Use whole, sturdy leaves that can hold the beef and sweet potatoes without tearing. Dry the lettuce – Pat the leaves dry after washing so the filling doesn’t slide around. Keep the sweet potatoes small – Uniform ½-inch cubes are easier to fit inside the lettuce leaves. Adjust the heat – Add cayenne pepper or diced jalapeños if you prefer a spicier filling. Prevent soggy wraps – Let the hot filling cool slightly before placing it on the lettuce. Use a double layer – Overlap two smaller lettuce leaves if the leaves aren’t large enough to hold the filling.Storing and Reheating
Refrigerator – Store the cooked beef and sweet potatoes in separate airtight containers for up to 4 days. Refrigerate the yogurt sauce separately for up to 3 to 4 days. Lettuce and Toppings – Keep the washed lettuce, tomatoes, corn, onion, and cilantro in separate containers. Assemble the wraps just before serving. Freezer – Freeze the cooked beef and roasted sweet potatoes separately for up to 3 months. Thaw overnight in the refrigerator. Reheating – Microwave the beef and sweet potatoes in separate microwave-safe dishes until heated through. You can also reheat them in a skillet over medium heat. Serve with cold lettuce, fresh toppings, and yogurt sauce.Nutrition
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