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  • Writer's pictureInShapeMD

Spicy Beef Lettuce Wraps

For a quick weeknight meal, brown up some beef with a few generous dashes of seasonings and stuff it into lettuce along with clementine slices for a refreshing, fruity contrast. The recipe makes a lot of meat, so you can enjoy lettuce wraps for more than just one dinner (and trust us, you’ll want to).



2 pounds ground beef

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon ground coriander

1 teaspoon ground turmeric

½ teaspoon red pepper flakes

1 ½ teaspoons freshly ground black pepper, divided

1 head Bibb lettuce

1 large onion, thinly sliced

1 large fennel bulb, thinly sliced

4 stalks celery, sliced

3 clementines, segmented

¼ cup apple cider vinegar


1.  Heat a large skillet over medium high heat. When hot, lightly coat pan with Nonfat Pam spray and add meat. Cook, stirring frequently, until fully cooked and browned.

2.  In a small bowl, mix the cumin, chili powder, coriander, turmeric, red pepper flakes, and 1 teaspoon of the black pepper.

3.  Add seasonings to the meat and stir to combine. Cook about 2 more minutes until incorporated.

4.  Combine the remaining pepper with the vinegar in a small bowl for a dipping sauce.

5.  Serve immediately with lettuce, onion, fennel, celery, and clementines.

6.  Leftover beef may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1 minute until hot.

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