Ingredients
1 lb lean ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1/4 cup low-sodium tomato sauce
8 romaine lettuce leaves
1 avocado, sliced
1 cup diced tomatoes
1/4 cup shredded cheddar cheese
1/4 cup finely chopped cilantro
Lemon wedges (for serving)
Lime wedges (for serving)
Instructions
Heat a large skillet over medium-high heat. Add 1 tbsp oil, then cook ground beef until browned. Add onion and garlic, sauté 3-5 minutes.
Stir in chili powder, cumin, paprika, and cayenne (if using). Cook 2 minutes. Add tomato sauce and simmer 5 minutes.
Warm lettuce leaves with a microwave-safe damp paper towel (optional).
To assemble: lay 2 lettuce leaves per serving, top with 1/4 of beef mixture, avocado slices, diced tomatoes, cheddar cheese, and cilantro.
Serve with lemon/lime wedges for squeezing.
Notes
Use halal-certified beef for dietary compliance.
Substitute romaine with iceberg lettuce if preferred.
Leftover beef freezes well up to 2 weeks.
Add a dollop of Greek yogurt or mango salsa for extra flavor.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Stovetop Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 50mg