Swap out the tortilla for a low-carb option with these fresh and flavorful Ground Beef Lettuce Wraps.
Taco Tuesday with a Twist
Everyone loves a classic Ground Beef Taco, but when you're craving something a little lighter, these Ground Beef Lettuce Wraps are the way to go. They're a fantastic gluten free and dairy free alternative to traditional tacos, without sacrificing any flavor!
With ground beef, a few simple spices, and soy sauce, you’ll have a delicious dinner on the table in minutes. Here’s why we love this recipe:
- It only takes 10 minutes to cook. Got a last minute fiesta on your hands? You can whip up these lettuce wraps with just a few minutes of prep and 10 minutes of cooking. Voila!
- It’s straightforward and simple. No fancy ingredients, no complicated instructions. You’ll have no problem making this recipe, even if you’re a beginner in the kitchen.
Key Ingredients for Taco Lettuce Wraps
- Lean ground beef. I highly recommend using lean ground beef (90%) in this recipe. But if you’re not able to get your hands on lean beef, make sure to cook the beef first, drain well, and then add the spices.
- Tomato sauce. A splash of tomato sauce keeps the beef from being dry, but for a more ‘’saucy’’ beef filling, feel free to add an extra tablespoon or two. Save your leftover tomato sauce for my No Bean Chili.
- Seasonings. We’ve got cumin, paprika, garlic powder, cayenne, salt, and pepper. These really bring the dish to life with a little zest, a little heat, and a little garlic (always).
How to Make My Ground Beef Lettuce Wraps
- Saute. Heat vegetable oil in a skillet over medium heat. Add onion and cook until translucent and soft.
- Add ground beef. Cook the beef until browned and no longer pink. Season with salt and pepper. Drain excess fat if needed.
- Add spices, tomato sauce, and soy sauce. Taste and add more seasoning if necessary. Cook for a few minutes, stirring often, then remove from heat.
- Assemble the wraps. Divide the beef filling between 8 lettuce leaves, add toppings. These wraps also taste delicious with a drizzle of hot sauce!
- Enjoy warm right away!
Tips & FAQs
What toppings should I add to taco lettuce wraps?
You can add whatever toppings you like. Traditional taco toppings like salsa, sour cream, cheese, tomatoes, and avocado all work here, but if you're looking for something different we recommend sprinkling the wraps with grated carrot, salted or regular peanuts, and chili powder.
Can you make these ground beef lettuce wraps ahead of time?
Ready-made wraps should be consumed on the same day, but they can be stored in the fridge covered with plastic wrap and separated from each other. On day 2, the lettuce may become soggy from the beef and it is hard to reheat them unless you reheat only the filling without the lettuce.
Your best option is to make as many as you’ll consume on day 1 and store the ground beef filling in the fridge, separate from toppings and lettuce. The beef mixture on its own will keep for 3-4 days, and can easily be reheated in a pan or the microwave.
What is the best lettuce to use in these ground beef lettuce wraps?
Any crunchy, sturdy leaf lettuce will work here, but it should be thick though to hold the filling. I recommend using mini romaine lettuce heads, Bibb, or butter lettuce.
Iceberg lettuce is good and even thicker but is larger (double) in size and sometimes tastes bitter.
What goes good with lettuce wraps?
Wash everything down with Skinny Margaritas!
More Recipes for Taco Tuesday
You have options for Taco Tuesday! Kick things off with my Layered Taco Dip with Meat. Then follow it up with Mexican Cornbread Casserole, Walking Taco Casserole, Ground Beef Empanadas, or Cheesy Ground Beef Quesadillas.
Finish off with this Pina Colada Fried Ice Cream.
Ground Beef Lettuce Wraps Recipe
- Mini romaine lettuce (I bought a pack of 3 mini romaine lettuce heads, 5 inches in length, however, I didn’t use all of them!)
- 1 lb lean ground beef
- 1 tablespoon tomato sauce (plain - add another tablespoon for more flavor)
- ½ of medium yellow onion (finely diced)
- ½ teaspoon ground cumin
- ½ teaspoon paprika (regular, but smoked could also work here)
- ½ teaspoon garlic powder
- ½ teaspoon cayenne
- 1 teaspoon soy sauce (low sodium)
- Salt and pepper to taste
- Vegetable oil for cooking (I use grapeseed oil)
- 1 Medium carrot (grated)
- Salted or regular peanuts
- Chili powder
- In a medium pan, over medium heat, add vegetable oil, and once warm cook onion until translucent and soft.
- Add ground beef, season with salt and pepper. Cook the beef until browned and no longer pink. Drain if not using lean beef.
- Follow with spices, tomato sauce, soy sauce. Taste and add more seasoning if necessary. Cook for a few minutes stirring and remove from heat.
- Prepare your station and start assembling the wraps. Divide the beef filling between 8 lettuce leaves, add toppings. These wraps also taste delicious with a drizzle of hot sauce!
- Enjoy warm right away!
- The filling is enough for 8 mini romaine lettuce wraps, without overloading them.
- Any crunchy lettuce will work here, but it should be thick though to hold the filling. Iceberg lettuce is good and even thicker but is larger (double) in size and sometimes tastes bitter. I recommend using mini romaine lettuce heads.
- I highly recommend using lean ground beef in this recipe. But if you’re not able to get some, make sure to cook the beef first, drain well, and then add the spices.
- I used plain tomato sauce—a good quality one though! 1 tablespoon is enough for a little taste and color but for a more ‘’saucy’’ beef filling, feel free to add 1 extra tablespoon of tomato sauce.