Gluten Free Mexican Lettuce Wraps

I love the lettuce wraps at P.F. Changs and am grateful they offer a gluten free version. Even my kids love them! I decided to adapt the idea using ingredients I had at home to create a gluten free, healthy taco. Yes, there are corn tortillas and rice tortillas, too, for us gluten free fans of tacos but I have been trying to cut back on carbohydrates recently and still wanted something flavorful and filling for my family.

I had some left over sirloin that I barbecued on Sunday night. I always try to cook extra meat on the barbecue so I have leftovers for a second meal. You could easily substitute ground beef or ground turkey.

Ingredients:

• 1 lb. sirloin, precooked and diced
• 1/2 onion, diced
• 1/2 red pepper, diced
• 1/2 cup cilantro, finely chopped
• 2 tsp. cumin
• 2 tsp. chile powder
• 1 tsp. oregano
• 2 tsp. olive oil
• salt and pepper to taste
• 1 can refried beans – We like Bearitos or Rosaritas brands
• 1 cup grated cheese
• 1 avocado sliced
• Salsa (optional)
• 1 head of lettuce, washed and dried*

*We use red leaf because that’s what I had. For a better “taco-like” hold, I would recommend either romaine or iceberg for this recipe. PF Chang’s uses iceberg with their lettuce wraps.

Instructions:

1. Heat oil in pan. Saute onion until soft, add peppers and beef and saute until heated through. Add spices and cilantro and cook for a couple of more minutes. Add salt and pepper to taste.

2. Heat refried beans. We usually just put them in a bowl in the microwave for 2 to 3 minutes.

3. Slice avocado and grate cheese if needed.

4. To assemble lettuce wraps, add a small amount of beans, sirloin and vegetables, cheese and avocado to center of a lettuce leaf. Do not overfill or they will fall apart (which of course my kids thought was hysterical.)

5. Enjoy! These are a tasty and healthy one-dish dinner. We did not serve with any side dishes although you could add some Mexican rice or some sliced fruit on the side.