Beef Taco Lettuce Wraps
Beef Taco Lettuce Wraps are a High Protein 30-minute dinner with seasoned ground beef and fresh taco toppings in crisp lettuce leaves.
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 pound 93% lean ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon water
For the Lettuce Wraps:
- 8 large butter lettuce leaves
- 1 cup diced tomatoes
- ½ cup shredded reduced-fat Mexican-blend cheese
- ½ cup plain nonfat greek yogurt
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef and yellow onion. Cook for 6 to 8 minutes, breaking the beef apart with a wooden spoon, until the beef is browned and fully cooked.
- Drain any excess grease from the skillet.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring constantly.
- Add the water and stir well.
- Reduce the heat to low. Simmer for 3 to 4 minutes, until most of the liquid has evaporated.
- Place 2 lettuce leaves on each serving plate. Divide the beef mixture evenly among the lettuce leaves.
- Top with the tomatoes, cheese, Greek yogurt, red onion, and cilantro. Serve with the lime wedges.
Notes
Serving Size: 2 Lettuce Wraps
Estimated WW Points: 8
Please check the official WW app for accurate points.
Tips and Tricks
Keep the lettuce dry - Pat the leaves dry after washing so the wraps don’t become watery. Choose sturdy leaves - Use the largest butter lettuce leaves for easier filling and serving. Double the leaves if needed - Thin or delicate leaves can be stacked two at a time for extra support. Prep toppings ahead - The tomatoes, onion, cilantro, and lime can be prepared earlier in the day and refrigerated.Storing and Reheating
Refrigerator - Store the cooked beef and toppings in separate airtight containers for up to 3 to 4 days. Keep the lettuce separate so it stays crisp. Microwave - Reheat the beef in short intervals until hot, then assemble the wraps with cold lettuce and toppings. Stovetop - Warm the beef in a skillet over medium-low heat, stirring occasionally. Add a small splash of water if it seems dry.Nutrition
Calories: 324kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 220mgPotassium: 704mgFiber: 3gSugar: 4gVitamin A: 1654IUVitamin C: 14mgCalcium: 260mgIron: 4mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane