Southwest Beef and Roasted Sweet Potato Lettuce Wraps
Southwest Beef and Sweet Potato Lettuce Wraps are a healthy, high protein dinner with seasoned ground beef, roasted sweet potatoes, and fresh toppings.
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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
Serving Size: 2 Lettuce Wraps
Estimated WW Points: 7 (Check official WW app for exact points)
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
Calories: 374kcalCarbohydrates: 33gProtein: 29gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 572mgPotassium: 1031mgFiber: 6gSugar: 9gVitamin A: 17493IUVitamin C: 11mgCalcium: 113mgIron: 5mg
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