Thursday, June 9, 2011

Taco Lettuce Wraps


In case you haven't been able to tell by the multitude of recipes here, I do love a good taco. We seem to have some form of tacos for dinner once a week, and we never tire of them.

Last spring I made these Asian Lettuce Wraps, and we really enjoyed them.  So sometime in the past year the idea of a taco lettuce wrap popped into my head, and I've been thinking about them ever since.  I used the filling from ground beef tacos and used ground turkey instead, then just piled on the toppings.  I kept it pretty classic - cheese and salsa, and I crushed some tortilla chips over the top for added crunch.  Obviously you can go crazy with any combination - sour cream, guacamole, diced onion, avocado, tomatoes... the options are endless.

These were surprisingly filling, but I ate more than I should have anyway - the cool and crisp lettuce was just so good paired with the spicy filling.  The beauty is that the filling reheats well, so leftovers are awesome the next day, or you can reinvent the filling into quesadillas, nachos, traditional tacos, serve it over some rice or a salad... the options are endless.  So if you are a taco lover like me, give these a try if you're looking for a healthier option.

More Taco Recipes:
Chicken Soft Tacos
Chipotle-Grilled Pork Tacos

Chorizo, Potato, and Mushroom Tacos (my favorite weeknight dinner!)
Beer-Battered Fish Tacos
Spicy-Citrus Shrimp Tacos





Taco Lettuce Wraps
Pink Parsley Original, filling adapted from Cook's Illustrated


Filling
  • 2 teaspoons vegetable oil
  • 1 small onion, chopped (about 2/3 cup)
  • 4 garlic cloves, minced
  • 2 Tbs chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano, or 1/2 Tbs minced fresh oregano
  • 1/4 tsp cayenne pepper
  • kosher salt and ground black pepper
  • 1 pound ground turkey breast or chicken breast
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp brown sugar
  • 2 teaspoons apple cider vinegar
To serve:
  • Iceberg lettuce
  • shredded cheddar
  • salsa
  • crumbled tortilla chips
Heat oil in a large nonstick skillet until shimmering.  Add the onion and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic, spices, and 1/2 teaspoon salt.  Cook, stirring constantly, until fragrant, about 1 minute.  Add the ground turkey and cook, breaking up meat with a wooden spoon and scraping the bottom of the pan to prevent scorching, about 5 minutes longer, until meat is no longer pink.

Add tomato sauce, broth, brown sugar, and vinegar; bring to a simmer and reduce heat to medium-low.  Simmer uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.  Adjust seasonings with salt and pepper.

To assemble, spoon filling into the lettuce, being careful not to overfill.  Top with cheese, salsa, and chips.  Serve.


10 comments:

warmvanillasugar said...

Like you, I also love a good taco! Lettuce wraps are such a fun alternative too. Yum!

Jen said...

I love tacos AND we just got a huge head of lettuce in our CSA box this week.

Jennifer said...

I know what I'm having for dinner soon! Thanks for posting this recipe. I can't seem to find a good lettuce wrap recipe, and I'm so excited to try this one!

Erin said...

Mmm I really like this idea! Perfect for when you run out of taco shells or tortillas too.

Lindsay@Pinchofyum said...

Yum! This looks like a great way to spice up lettuce wraps!

ErinsFoodFiles said...

What a lovely & healthy adaption!

Cara said...

I've learned that lettuce wraps are so versatile. We've done chicken fajitas and turkey burger sliders in lettuce wraps, and taco filling is a great idea!

Karly said...

We had turkey tacos for dinner tonight and you've still managed to make me crave more tacos. Then again, I crave tacos like it's my job. ;)

Must try lettuce wrap tacos next week!

Kristine said...

I also love Asian lettuce wraps, so I'll definitely have to try this variation on a taco salad. Thanks for sharing!

Ana said...

We did fajitas in lettuce wraps tonight for dinner. Delicious. Thanks for the idea!

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