Mexican Lettuce Wraps


One of my new year’s resolutions is to eat a bit healthier, except on the weekends- then I go crazy. A nice substitution for wheat wraps or pitas is lettuce. This is a perfect recipe if you have a bit of time on your hands, there will be extra mince which is perfect for breakfast, just add a fried egg.


For the mince:

1.5 kilograms of minced beef
2 brown onions, chopped
2 large carrots, grated
2 large celery sticks
5 large cloves of garlic, chopped
1 bay leaf
2 red chilies, chopped
1 sachet of tomato paste
1 cup (250 ml) of red wine
180 ml of chicken stock
2 sachets of Mexican taco seasoning
2 tins of Italian whole tomatoes
1 tsp of sugar
2 tbsp of olive oil
Sea salt and Black pepper

For the wraps & filling:

Cos lettuce OR tortilla wraps
Grated cheddar cheese
2 tomatoes, diced
1/2 a cut into fingers
1 red pepper, cut into fingers
1 yellow pepper, cut into fingers
Fresh chilies chopped


1 heavy-based pot
1 frying pan
Food processor with the blade and grater attachment

Serves 5-6
Preparation time: 10 minutes
Cooking time: 1 hour

In a food processor (with the blade attachment) chop the onions, garlic, chili and celery, then grate the carrots. On high heat, place the pot and 2 tablespoons of olive oil and add all the vegetables- fry for 5-10 minutes or until they are nice and soft. Add the tomato paste, salt and pepper and cook for 3 minutes.

Add the mince in stages- this makes it more manageable. Use a wooden spoon and break down the mince until there are no chunks of meat. Cook for 5 minutes or until the meat has turned colour. Then add the wine and simmer for 2-3 minutes. Add the stock and Mexican seasoning and cook for another 3 minutes.

Then add the tinned tomato, sugar, bay leaf and turn the heat down and simmer for 40 minutes (the longer the meat cooks the richer the flavour). Flavour to your taste buds, and don’t forget to taste continuously.

While the mince is cooking, start preparing the fresh ingredients. Place all the fresh ingredients in separate bowls so they can DIY.

Once the mince has cooked for those who have chosen the traditional tortilla wraps, warm them on a hot pan for 30 seconds on each side.
photo 2

AND here’s what I had for breakfast the next day.(Just add a piece of rye toast and a fried egg).

photo 3

6 thoughts on “Mexican Lettuce Wraps

  1. Amazing!! What a great idea turn a commean traditional Mexican plate into a lettuce wrap!!

    Your photography is delectable as well. It makes your food creation even more appealing.

    I give this creation 4 thumbs up. 😉


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