Lettuce Wraps that are Perfect for Gluten Free and Low Carb Diets
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.
- 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.
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.