Taco Lettuce Wraps

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Fresh, Green and Gluten-Free

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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.

Directions:

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

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