A low-carb lettuce wrap fajita burrito is the ideal way to enjoy Mexican flavors while sticking to a low-carb diet. All the delicious tastes of a fajita, wrapped in a refreshing lettuce leaf for a handheld, carb-friendly meal!
INGREDIENTS
For the Marinade:
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, crushed
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- 1 lb beef steak, cut into thin strips
For the Lettuce Wraps:
- 1 onion, sliced
- 2 cups peppers, sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon chili powder
- 18 iceberg lettuce leaves
- ¾ cup shredded cheese
- 1 avocado, thinly sliced
INSTRUCTIONS
- The night before, combine the marinade ingredients in a large zipper bag. Add the beef strips and ensure they’re well-coated with the marinade. Seal and refrigerate overnight.
- The next day, heat olive oil in a large sauté pan over medium-high heat. Add the marinated beef, onions, and peppers, along with the salt and chili powder. Cook for about 10 minutes, or until the meat is browned and cooked through.
- For the wraps, arrange 3 large lettuce leaves on top of each other, slightly overlapping. Place a portion of the beef mixture in the center of the lettuce.
- Top with sliced avocado and shredded cheese. Roll up the lettuce burrito by folding the bottom first, then the sides, and finally rolling it up completely.
- To serve, wrap the lettuce burrito in a piece of wax paper, ensuring it holds its shape. Cut it in half and enjoy!
Tip: This recipe makes at least 6 burritos. For the best texture, enjoy immediately—lettuce can become soggy if stored overnight. Feel free to adjust the recipe to suit your preferences!
