Beef Taco Wraps
This is an oldie (but goodie) that I just realized I never shared on my blog! What I love about this recipe is that it incorporates homemade taco seasoning. It tastes so much better and has WAY less sodium than store-bought. I make up a large batch (recipe below) and then store it for later use. This recipe is versatile - you can substitute the bee for lean ground turkey or chicken, and everything else can stay the same. If you need some extra carbs, just serve on rice or in a whole-grain tortilla instead of a lettuce wrap. Enjoy!
Ingredients:
1 lb protein of your choice (lean ground beef, turkey or chicken breasts)
2 Tbsp homemade taco seasoning (see recipe below)
1 large head of leaf lettuce (romaine, etc.), separated into leaves
Optional toppings: ¼ cup black beans or corn (be sure to count as carbs if tracking), salsa or pico de gallo, lime juice, cilantro
Directions:
If using ground meat, cook over medium heat until no longer pink; drain grease. If using chicken, cut into small chunks and cook with minimal olive oil over medium heat until fully cooked; drain grease.
Add 2 Tbsp of homemade taco seasoning and stir over low heat until seasoned. Store meat and cooked rice in airtight containers in the fridge until ready to use for lunches.
Evenly spoon mixture and desired toppings onto 8 lettuce leaves; wrap the leaves around mixture, and enjoy! (1 serving = 2 lettuce wraps)
Homemade Taco Seasoning:
3 Tbsp. chili powder
1 Tbsp. + 1½ tsp. ground cumin
2½ tsp. garlic powder
2½ tsp. onion powder
2½ tsp. ground sweet smoked paprika (optional)
2½ tsp. ground coriander (optional)
2 tsp. ground black pepper
Directions:
1. Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well.
2. Store taco seasoning in an airtight container.
**Portion-Control Container Count: 1 Red, 1 Green (if adding beans/corn, be sure to count as partial Yellow!)
