Go Back
- 1 lb ground turkey or beef - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 tablespoon taco seasoning - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - Salt and pepper to taste - 1 head of butter or Romaine lettuce - 1 avocado, sliced - 1 medium tomato, diced - 1/2 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped - Lime wedges - Alternate protein options (chicken, plant-based) - Additional toppings (sour cream, salsa, jalapeños) - Large skillet - Spoon for mixing - Knife and cutting board - Measuring spoons The taco lettuce wraps are quick to make and fun to eat. You can swap out ground turkey for beef if you want a richer taste. Use olive oil to sauté the onion and garlic. This gives a nice flavor base for your dish. I love adding bell pepper for color and crunch. Taco seasoning brings everything together, while beans and corn add texture and fiber. For the wraps, I prefer butter or Romaine lettuce. They hold the filling well and are easy to grab. Avocado, tomato, and cheese make great toppings. Fresh cilantro adds a burst of flavor, and lime juice brightens it all up. Feel free to mix things up! You can use chicken or plant-based proteins if you like. Sour cream, salsa, or jalapeños add extra flair. Make sure you have a large skillet to cook everything. A spoon helps mix the meat and veggies well. A knife and cutting board will help chop your ingredients. Measuring spoons ensure you add just the right amount of seasoning. These ingredients make taco lettuce wraps a tasty and healthy meal option. {{ingredient_image_1}} 1. Sauté onion and garlic: Start by heating one tablespoon of olive oil in a large skillet over medium heat. Add one small chopped onion. Sauté it for 2 to 3 minutes until it turns soft and clear. Next, stir in two minced garlic cloves. Cook for another 2 minutes. This gives a great base flavor. 2. Cook ground turkey or beef: Now, add one pound of ground turkey or beef to the skillet. Break it apart with a spoon as it cooks. Keep cooking until the meat is brown and no longer pink, which should take about 5 to 7 minutes. 3. Add taco seasoning and beans: Sprinkle one tablespoon of taco seasoning over the meat. Then, add one can of rinsed black beans and one cup of corn. Stir everything together well. Cook for 3 to 5 more minutes until it all heats up. Season with salt and pepper to taste. 1. Separating and washing lettuce leaves: While the meat mixture cooks, take one head of butter or Romaine lettuce. Gently pull off the leaves. Wash them under cold water to remove any dirt. Pat them dry with a towel. 2. Assembling the wraps with filling and toppings: To make your wraps, take a lettuce leaf. Spoon some of the meat mixture into the center. Top it with slices of avocado, diced tomato, and a sprinkle of shredded cheese. Garnish with fresh cilantro for a pop of color. - For plating, arrange the filled lettuce wraps on a large platter. You can add lime wedges on the side to squeeze over the wraps. - Pair your wraps with dips like salsa or guacamole. Fresh veggies like carrot sticks or cucumber slices can also make a nice side dish. For taco lettuce wraps, I love using butter or Romaine lettuce. These types are sturdy and easy to hold. They also have a nice crunch. When selecting lettuce, look for bright green leaves. Avoid any that are wilted or brown. To keep your lettuce fresh, store it in a sealed bag in the fridge. You can also wrap it in a damp paper towel. This helps keep it crisp for longer. Seasoning is key to tasty taco wraps. I suggest adding more taco seasoning than the recipe calls for. You can also mix in spices like cumin and paprika for depth. Adding fresh herbs, like cilantro, enhances the flavor too. For extra texture, consider adding diced radishes or shredded carrots. These ingredients not only add crunch but also a colorful touch. Meal prep saves time. You can cook the meat mixture in advance. Store it in an airtight container in the fridge. It stays good for about 3 to 4 days. For reheating, use a skillet over low heat. Stir it until warmed through. You can also microwave it in a bowl for quick meals. Just cover it to avoid drying out. Pro Tips Choose Your Protein: Ground turkey is a healthier option, but using ground beef will give your wraps a richer flavor. Choose based on your dietary preferences. Customize Your Veggies: Feel free to add more vegetables like zucchini, mushrooms, or jalapeños for added flavor and nutrition. Season to Taste: Adjust the amount of taco seasoning according to your preference; you can also add a pinch of cayenne pepper for extra heat! Perfect Lettuce Cups: Select large, intact leaves from the lettuce head to make sturdy wraps that hold the filling without tearing. {{image_2}} You can easily turn taco lettuce wraps into a vegetarian dish. - Use black beans, lentils, or chickpeas as your protein. - Add more veggies like zucchini, mushrooms, or carrots for a tasty mix. - For a vegan option, skip cheese and use avocado or cashew cream instead. Spice up your taco wraps by changing the seasonings. - Try adding cumin, paprika, or chili powder for extra heat. - For a Thai twist, use peanut sauce and top with shredded carrots and cilantro. - Mediterranean flavors can shine through with hummus, olives, and feta cheese. For low-carb or keto diets, keep it simple. - Use ground turkey or beef as your base, but skip the beans and corn. - Replace toppings like cheese with avocado for healthy fats. - Lettuce wraps naturally fit into low-carb diets, making them a perfect choice! Store taco lettuce wraps in airtight containers. This keeps them fresh and tasty. Use glass or plastic containers for the best results. If you have leftover filling, keep it separate from the lettuce. This helps the lettuce stay crisp. You can freeze the taco filling easily. Let it cool first, then place it in freezer bags. Squeeze out as much air as you can to prevent freezer burn. To reheat, thaw overnight in the fridge. Heat it in a skillet on low until warm. You can also microwave it in a bowl with a lid. Refrigerated taco lettuce wraps last about 3 days. The filling can last up to 4 days in the fridge. If you freeze the filling, it stays good for up to 3 months. Just remember to label your containers with dates. Yes, you can use other types of lettuce. Iceberg lettuce works well because it is crisp and holds the filling nicely. Leaf lettuce is another great option. It has a soft texture and adds a nice flavor. You can even try romaine for a sturdier wrap. Each type brings its own taste and texture to your taco lettuce wraps. Leftover toppings can be used in many ways. You can mix them into a salad for added flavor. They make great toppings for baked potatoes or nachos. You can also stir them into a soup or chili for extra taste. If you have cheese left, sprinkle it on a sandwich. Get creative and enjoy those extras! To add spice, you can use hot sauce or diced jalapeños. Adding chili powder to the meat gives it a nice kick. You could also try spicy salsa as a topping. If you like heat, sprinkle red pepper flakes on top. Adjusting the heat level is easy, and it makes your wraps more exciting! Taco lettuce wraps are a fun, healthy choice. Using ground turkey or beef, fresh veggies, and your favorite toppings makes them tasty. Remember, you can customize them with different proteins or flavors to fit your taste. Store wraps properly to enjoy later or change them up for variety. I hope this guide helps you create your wraps easily. Dive into this meal option and enjoy every bite!

Taco Lettuce Wraps

A healthy and delicious alternative to traditional tacos, using lettuce leaves as wraps.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground turkey (or beef for a richer flavor)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 tablespoon taco seasoning (store-bought or homemade)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • to taste Salt and pepper
  • 1 head butter or Romaine lettuce (for wrapping)
  • 1 avocado, sliced
  • 1 medium tomato, diced
  • 0.5 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
  • Add the ground turkey (or beef) to the skillet, breaking it apart with a spoon as it cooks. Cook until browned and no longer pink (about 5-7 minutes).
  • Sprinkle the taco seasoning over the meat mixture, then add the black beans and corn. Stir to combine and cook for another 3-5 minutes until everything is heated through. Season with salt and pepper to taste.
  • While the meat mixture simmers, prepare the lettuce cups by gently separating the leaves and washing them thoroughly.
  • To assemble, spoon the meat mixture into a lettuce leaf and top with avocado slices, diced tomato, and shredded cheese.
  • Garnish with fresh cilantro and a squeeze of lime juice for added zest.
  • Serve with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to customize with your favorite toppings.
Keyword easy, ground turkey, healthy, lettuce wraps, taco