Mexican-Style Ground Beef Lettuce Wraps
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These ground beef lettuce wraps are proving to be a favorite in our house. The recipe is a fun, healthy twist on traditional beef tacos, without sacrificing flavor. Ready in 20 minutes!
These wraps and one-pan chicken fajitas are one of the most requested meals for spring and summer, as soon as the weather warms up. They make an excellent lunch or weeknight meal on busy days when you want something quick, healthy, and satisfying.
This delicious protein-packed dish is so versatile that you can prepare it ahead of time or assemble it with a crowd as a DIY taco bar activity over the weekend. It’s fun when everyone can put together their own wraps and customize toppings to their liking.
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Why You’ll Love This Recipe
Simple and delicious; these are a must-add to your weekly meal rotation. Here are some reasons I love it:
- Everyday ingredients
- Budget-friendly
- Short prep and cooking time
- Amazing flavors
- Family-friendly and kid-approved
- Basic kitchen equipment: Just one pan!
- Easy-to-follow directions
How to Make Ground Beef Lettuce Wraps
Simply season and sauté your ground beef, add herbs and spices to taste, and simmer until the meat is tender. Finish off by wrapping your meat filling with fresh lettuce and garnish with avocado slices and sour cream. That’s it!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions to make this fresh and flavorful ground beef lettuce wrap recipe.
Ingredient Notes
- Avocado: Get a large one to slice or dice.
- Turmeric root powder: Adds a spicy and earthy flavor I really enjoy.
- Ground beef: Use grass-fed beef that’s 80% lean or higher. Source your meats as locally as possible. If you don’t have a local option, check out US Wellness for their grass-fed and grass-finished meats. They even offer a packaged deal of 25-pound bulk ground beef.
- Lettuce: Butter lettuce gives a nice crunch to the meal, but any type of green leafy lettuce should work as long as they’re wide, crispy, and can hold up the filling.
Step-By-Step Instructions
Get it on the table in 20 minutes and serve it as a complete meal. Follow these steps to make lettuce wraps effortlessly:
- Warm up the oil with the turmeric and pepper, then throw in the beef, cilantro, and onion and cook it all through.
- Scoop it into some leaves and top with avocado and sour cream.
Variations
This is such a versatile dish that you can pretty much add whatever toppings you like. Here are a few variations and substitutions that I like:
- Use a combination of ground pork and beef instead of just beef. I also like using leftover skillet taco meat or Instant Pot carnitas to replace the ground beef in this recipe.
- Go for something leaner like ground turkey or ground chicken.
- Replace butter lettuce with romaine lettuce, iceberg lettuce, or Boston bibb lettuce.
- If lettuce isn’t your thing, swap in a cauliflower tortilla or flatbread.
- Bulk up the filling by cooking chopped bell peppers, zucchini, or mushrooms in with the meat.
- For an extra kick, add some sriracha or chili powder.
Jessica’s Tips
- Test-taste the meat filling while cooking so you can get to know the dish and adjust the seasonings as you like best. Spices like turmeric have a strong taste, so balance it with other seasonings or omit it entirely.
- If you have kids or picky eaters in the house, skip pre-making the lettuce wraps and put out all the ingredients in a serving tray or separate plates so the whole family can mix and match to make their own. It’s a helpful trick, especially if you have kids who aren’t so adventurous with new food.
- Rince the lettuce in cold water to clean it and place on parchment paper to keep it dry. Make sure to use wide, sturdy lettuce and avoid overfilling the wraps with the meat filling to prevent them from breaking apart. The rule of thumb is to fill each shell with no more than ¼ cup of the filling and to not let them sit for too long.
How to Store This Recipe
Depending on your preference, you can serve ground beef lettuce wraps warm or cold. Just make sure the beef mixture isn’t hot as it will wilt the lettuce. If you have leftovers or are making the recipe ahead of time, store the beef mixture in an airtight container and the lettuce in a paper towel-lined container. They should keep fresh in the refrigerator for up to 4 days.
You can also freeze the mixture in a freezer-safe bag for up to 30 days. Thaw the frozen mixture overnight in the fridge before eating.
To reheat, transfer the mixture to a skillet and sauté over medium heat until warmed through. You can also microwave it in 30-second intervals. Assemble the wraps only when you’re ready to eat to avoid the lettuce from getting soggy.
What to Serve with Ground Beef Lettuce Wraps
Ground beef lettuce wraps can be enjoyed as a standalone meal but if you want to take it up a notch, you can pair it with a variety of sides and complementary dishes. You can serve them with:
- Simple salad with mixed greens, cherry tomatoes, cucumber, and light vinaigrette dressing
- A bowl of brown rice, cauliflower rice, or mashed cauliflower
- Garnish with finely chopped green onions, cilantro, or pickle relish.
- Top with crumbled queso fresco or fresh pico de gallo.
- Freshly made guacamole or avocado salsa for dipping or topping
- Baked or air-fried sweet potatoes seasoned with paprika and served with a side of dipping sauce.
More Mexican-Inspired Recipes to Try
- My family’s beef barbacoa recipe
- Best quesabirria tacos
- Slow cooker taco soup
- Beef heart tacos
- Tostadas with cheese shells
Lettuce Wraps with Turmeric Infused Ground Beef
Ingredients
- 2 tablespoons coconut oil
- 2 teaspoons turmeric root powder
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 2 cloves garlic
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ cup cilantro chopped
- ¼ small red onion diced
- 8 leaves butter lettuce
- 1 large avocado sliced or diced
- 4 tablespoons sour cream
Instructions
- Warm the coconut oil over medium-low heat in a skillet. Add the turmeric and black pepper. Heat for a minute or two.
- Place the meat in the oil and break apart with a spatula.
- Add the garlic, cumin and salt. Pan fry.
- In the last minute of cooking, add the cilantro and onion. Cook until meat is done.
- Arrange your leaves on a serving plate, use two leaves per wrap. Divide the meat evenly into each of the shells, top with avocado and sour cream.
Notes
Nutrition & Macros
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Thanks 🙂 One should be protein, I’ll fix it right now
In the macros, “fat” was written twice instead of “protein”. I can’t wait to make some yellow meat! How integral to the flavor is onion, in your opinion?