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BEEF BURRITO LETTUCE WRAP
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If you haven’t tried them already, these lettuce wraps never disappoint - feel free to swap out the protein to what works for you, and as far as toppings and fillings go, get as creative as you want, or use the regular classics!
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Here is how I made it:
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1.Grab 1lb grassfed beef or your protein of choice. Add 1 packet of a good taco seasoning (be sure to use one that doesnt have preservatives or tons of sugar). Give it a really good mix, then add to a pan with 1tbsp avocado oil and cook it up. You’ll want to use a spatula to break apart the taco meat continuously so its small and not clumpy.
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2.While thats going, wash and slice your veggies.
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3.When the minced meat is done, remove from the heat and add 3-4oz to a few iceberg lettuce leaves. You can use however much or little of the mixture you - but I put about 4oz of meat for each wrap. Again, you do you.
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4.Top with freshly shredded cheese of choice so it gets nice and melty.
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5.Then add some thin onions or my express pickled red onions. I just thinly slice red onions, add them to a bowl with the juice of 1 large juicy lime, add a couple pinches of salt, and mix it around a few times over 5 minutes.
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6.And finally, more veggies - I added fresh slices of jalapeño peppers, finely chopped fresh cilantro, a dollop of thick greek yogurt (or sour cream), and Chile lime seasoning.
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7. Roll it up, and top with hot sauce or any kind of sauce you like, and enjoy. I just used some of my spicy cilantro sauce. Just grab a small food processor or high powered blender, then process a large handful cilantro, 2-3 garlic cloves, 1/2 jalapeno seeded, and 1/2 jalapeño with the seeds for a kick, the juice of 1.5 limes, 2 heaping tbsp sour cream, 2 tbsp olive oil, 1 tbsp Chile lime seasoning, and a generous pinch of salt. Give it a taste and adjust as you wish.
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If you make it, be sure to let me know on SHREDHAPPENS
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