Taco Lettuce Wraps


Fresh, Green and Gluten-Free


Not your traditional taco. Romaine, Iceberg or any fresh green sturdy enough to wrap around a half cup of taco filling will work with this light and tasty Mexican dish.

Ingredients: yields 8 servings

8 small iceberg or romaine lettuce leaves

1 tbsp. canola oil
1 lb. lean ground beef
1/4 tsp. salt
5 tbsp. prepared salsa
1 tbsp. rice vinegar
1 1/2 tsp. ground cumin
1 c. diced avocado
1 c. julienned jícama (see Tips)
1/4 c. finely diced red onion
Tips: Jícama is a round root vegetable. Remove the papery brown skin and the layer of fibrous flesh just underneath the skin before chopping.


Wash lettuce leaves and cut in half crosswise.
Heat oil in a large skillet. Add ground beef, season with salt and cook through.
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, jícama and onion.
Nutritional Information: Serving size: 2 wraps
Calories 291; Fat 19g; Protein 4g; Carbohydrates 8g; Fiber 1.2g; Cholesterol 72mg; Protein 23g; Sugar 2g; Sodium 348mg; Fiber 4g; Potassium 579mg