Healthy Taco Lettuce Wraps

Welcome back to Living Purposefully and Happy Monday!

How was everyone’s weekend?  We had such gorgeous weather in Missouri last week and even though this weekend has been like a regression back into winter (*insert eye roll*), I’m actually still riding that good weather-high of last week. There were lots of long walks with my dog, windows rolled down, reading outside on my porch . . . the works.  My preschoolers also reaped the majority of the sunny weather last week and were behaving 10x less nutty than before so I left the week pretty darn content.  I am a sunshine girl through and through.

On Wednesday night after my easy peasy workout (it was deload week for me aka I’m craving a good sweat) and a walk with my dog, I cooked up some healthy taco lettuce wraps!  I have honestly never made lettuce wraps on my own before because I normally prefer a tortilla or shell, but summer is quickly approaching and I know that small food swaps here and there will get me closer to what I want my summer body to look like!  And before you think I’m one of those crazy people that doesn’t eat any carbs ever, I am a carb-loving girl and am practically a carb myself, but I found that I didn’t even miss a traditional shell/tortilla thanks to the strong flavor of the meat and the crunchiness of the lettuce.

I will preface this recipe saying that I do enjoy a spicier taste so if you are sensitive to spice at all, I would reduce each spice measurement just a bit and taste as you go to be safe.  I also am extremely bad at measuring recipes and tend to just eyeball it and taste as I go (years of watching Rachel Ray on the Food Network primed me for this), so if you add each spice and notice that you’re still wanting more flavor, add some more in!  This is actually my first time measuring out my own dinner recipe in awhile, so  you’re welcome 😉



  • 1 tablespoon of olive oil
  • 1 tbs of minced garlic
  • 3 bell peppers
  • 1 lb of lean ground beef (I use 93/7)
  • 2 teaspoons of garlic  salt
  • 2-3 teaspoons of cumin
  • 2 teaspoons of cayenne pepper
  • 2-3 teaspoons of chili powder
  • 1 teaspoon of Creole seasoning (I like the extra punch of spice from adding this so feel free to omit if you don’t have!)
  • 1 head of lettuce (I just used plain iceberg but Blake suggested that butter lettuce would have been even better!)
  • Toppings (I used hot sauce and garlic hummus but think that plain greek yogurt and cheese would have been super yummy too)


Heat up your olive oil and minced garlic in a pan over medium heat just until warm.  Add your bell peppers and all of  your seasonings to the pan and sautee until close to being done to your liking (I like mine a bit softer than others).  I chose this blend of seasonings just because to me, it creates the flavor that I personally want in tacos but you can use just about any kind of combination of seasonings that you enjoy!


Tony Chachere’s is my favorite brand of Creole seasoning (thanks, Dad) and always seems to add just the perfect amount of saltiness, spiciness, and flare to any dish I add it to.  (Side note: how adorable is that tablespoon from the Pioneer Woman line?! I want to be her.)


Make sure to stir frequently so your peppers don’t get too charred on one side.  Add your ground beef just before the peppers are done because the beef should cook up quickly in your already-hot pan.  Cook the beef thoroughly (until all pink is gone) and set aside.


Now pull a FULL leaf off of your head of lettuce and make sure it’s big enough for however much filling you’re wanting to use.

Now you get to assemble  your “tacos!”  I put a tablespoon of garlic hummus on the bottom of my lettuce leaf and then added my meat and pepper mixture on top and then finished with Frank’s Hot Sauce.  YUM.



I seriously was skeptical how much I would miss a traditional shell, but I honestly didn’t notice it was gone at all.  This will become a staple in my diet for sure now and I only wish I had tried this sooner!  As a point of reference, a typical soft tortilla will run you about 140-200 calories and a hard shell has about 50 calories, so replacing the occasional home-cooked taco nights with lettuce leaves will help save me enough calories that I can even squeeze in a dessert if I want to 😉

I hope you guys love this recipe as much as I did and I’d love to know if you try it!

As always, thanks for reading and I hope everyone has a wonderful, successful week ❤

xoxo Jordan