Fresh, crisp, and packed with delicious taco flavor, these easy Taco Lettuce Wraps make the perfect low-carb dinner in just 25 minutes using only one skillet.
Holly’s Recipe Highlights
- Flavor: Rich, savory, and spicy taco flavor meets cool crunchy freshness with creamy and zesty toppings for a dish that is irresistible.
- Skill Level: It’s an easy recipe with beginner-friendly steps, making it simple to prep on any night of the week.
- Time-Savers: Prep seasoned meat ahead of time, and use pre-washed lettuce leaves, pre-shredded cheese, and prepared salsa to keep this meal quick and easy.
- Serving: Filling, lettuce, and toppings can be served in separate bowls to make an easy taco bar.
Total Time: 25 Mins Servings: 4 Cooking Method: Stovetop
Ingredients Notes
- Ground Beef: Use lean ground beef to reduce excess grease for a lighter filling. Ground turkey or chicken can be used.
- Onion: Finely diced onion softens and blends evenly into the taco filling
- Garlic: A flavor booster.
- Taco Seasoning: While homemade tastes the best and lets you control the spice levels, a low-carb seasoning packet is convenient.
- Salsa: Thick salsa works best and keeps the filling thicker. Use mild, medium, or hot salsa depending on your preference.
- Lettuce: Iceberg leaves are crisp and sturdy enough to hold the filling. You can use butter lettuce which forms natural cups but it is soft and delicate.
- Toppings:
- Cheese adds a creamy finish. Choose shredded cheddar, Monterey Jack, a Mexican-style blend, or Cotija.
- Sliced black olives add a mildly salty, briny flavor.
- Diced avocado, guacamole, or avocado dip balances everything out perfectly.
- Use regular sour cream or a thick plain Greek yogurt for a tangy finish.
- Freshly sliced jalapeños add heat and crunch, while pickled contribute a tangy and spicy flavor.
- Fresh cilantro or sliced green onions add the perfect finish.
Variations
- Add veggies like diced bell pepper, zucchini, or mushrooms and cook with the onion for a more hearty filling.
- For a cheeseburger-style taco wrap use cheddar, crumbled bacon, lettuce, and diced pickles.
- Make a taco salad bowl with layers of chopped lettuce, taco meat, cheese, avocado, and salsa.
- For a dairy-free variation swap cheese and sour cream with avocado or dairy-free toppings for creaminess.
How to Make Taco Lettuce Wraps
- Separate, wash, and chill the lettuce leaves.
- Brown ground meat with onion and garlic. Drain excess fat.
- Add taco seasoning, water, and salsa. Simmer (full recipe below).
- Spoon cooled filling into lettuce and add toppings. Serve immediately.
Leftovers Worth Looking Forward To
- Refrigerate cooled taco filling in an airtight container for up to 4 days.
- Store lettuce, filling, and toppings in separate containers to maintain their texture.
- Freeze meat filling in a freezer-safe container and use within three months. Thaw in refrigerator before using.
- Reheat in a skillet with a splash of water and stir until hot.
- Use leftover filling in a cauliflower rice bowl, stuffed pepper filling, or a topping for scrambled eggs.
Fresh Lettuce Wraps and Handheld Lunches
Did you make these Taco Lettuce Wraps? Leave a comment and rating below.
Taco Lettuce Wraps
Delicious taco lettuce wraps have spicy seasoned beef and all your favorite taco toppings without the carbs.
Equipment
Ingredients
- 1 pound ground beef or turkey
- ¼ cup onion finely diced
- 2 cloves garlic
- 2 tablespoons taco seasoning* homemade is best
- ⅔ cup water
- ¼ cup salsa
- 1 head iceberg lettuce or butter lettuce
- toppings as desired cheese, olives, avocado, sour cream, jalapenos, cilantro
Instructions
- Wash and gently separate lettuce leaves. Place in the refrigerator.
- Brown beef, onion, and garlic until no pink remains. Drain fat.
- Stir in taco seasoning, water, and salsa. Bring to a boil, reduce to a simmer and cook until thickened.
- Cool 5 minutes.
- Spoon meat mixture into lettuce cups and top with toppings as desired.
Notes
*Use our zesty Homemade Taco Seasoning
- Nutrition facts do not include optional toppings.
- Leftovers will keep 3 to 4 days in the refrigerator, or up to 3 months in the freezer.
- Thaw in the refrigerator, or reheat from frozen.
Nutrition Information
Calories: 174kcal | Carbohydrates: 4g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 287mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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