Beef fajita lettuce wraps deliver all the smoky, zesty fajita flavor without the tortilla. Seasoned ground beef, sweet bell peppers, and onions sizzle together in under ten minutes, then tuck into crisp, cool lettuce cups. Set out guacamole, salsa, and sour cream and everyone builds their own.
Your New Favorite Low-Carb Dinner!
Say goodbye to carb-heavy tortillas and hello to your new weeknight obsession: vibrant, sizzling Beef Fajita Lettuce Wraps! We’re talking perfectly seasoned ground beef, sweet bell peppers, and savory onions all tucked into a crisp, cool lettuce cup. It’s all the smoky, zesty flavor you crave from a classic fajita, but in a lighter, low-carb package that comes together in under 30 minutes. Get ready to build the ultimate healthy taco bar right in your own kitchen!
Ingredients
• FOR THE FAJITA FILLING
• 1 head crisp Boston or Romaine lettuce, leaves separated
• 1 pound / 450g (15.9 oz) organic ground beef
• ½ cup sliced mixed red and green bell peppers
• ½ cup sliced onion
• FOR THE HOMEMADE FAJITA SEASONING
• 1 tsp. (5 ml) chili powder
• ¾ tsp. paprika
• ¾ tsp. cumin
• ½ tsp. onion powder
• ½ tsp. Celtic sea salt
• ⅜ tsp. garlic powder
• 1 pinch cayenne pepper
• FOR SERVING
• Fresh guacamole
• Your favorite salsa
• Organic sour cream, optional
Instructions
1. DIRECTIONS
2. In a small bowl, whisk together all the fajita seasoning spices with ¼ cup of water to create a slurry.
3. In a medium bowl, combine the ground beef, sliced peppers, and onions. Pour the seasoning slurry over the top and stir until everything is thoroughly coated.
4. For the best flavor, cover and refrigerate overnight. If you’re short on time, let it marinate for at least 5 minutes while you prep your toppings.
5. Heat a large skillet or pan over medium-high heat. Add the beef and vegetable mixture to the hot pan.
6. Cook for about 6-8 minutes, breaking up the beef with a spatula and stirring occasionally, until the beef is fully cooked and the vegetables are tender-crisp.
7. Transfer the hot fajita mixture to a serving bowl. Set up a “taco bar” with the fresh lettuce cups, guacamole, salsa, and sour cream, and let everyone build their own perfect bite!
Nutritional Information
• A HEALTHIER TACO NIGHT
• Here’s how our lettuce wrap version stacks up against a traditional taco, per serving
• “Healthified” Taco: 341 Calories, 24g (0.85 oz) Fat, 23g (0.81 oz) Protein, 8g (0.28 oz) Carbs, 2g (0.07 oz) Fiber
• Traditional Taco: 340 Calories, 20g (0.71 oz) Fat, 16g (0.56 oz) Protein, 24g (0.85 oz) Carbs, 6g (0.21 oz) Fiber
• While the calories are similar, our version packs more protein and slashes the carbs by over 65%!
Pro Tips
• FOR PERFECT FAJITA WRAPS
• For an even faster weeknight meal, marinate the beef and veggie mixture in the fridge for up to 24 hours. The flavor will be even better!
• Don’t be afraid to add more veggies. Sliced mushrooms, zucchini, or corn would all be delicious additions to the mix.
• To make your lettuce cups extra sturdy, double them up. This helps prevent any delicious filling from spilling out.
• Adjust the heat to your liking. For a milder flavor, reduce or omit the cayenne pepper. For a spicier kick, add an extra pinch or a dash of hot sauce.
FAQ
Q: What kind of lettuce is best for fajita wraps
A: The recipe recommends using a crisp lettuce like Boston or Romaine for the best results. For extra sturdy cups that hold the filling well, you can double up the leaves.
Q: Can I make these beef fajita lettuce wraps ahead of time
A: Yes, for the best flavor and an even faster meal, you can marinate the ground beef and vegetable mixture in the refrigerator for up to 24 hours before cooking.
Q: Are these fajita lettuce wraps keto-friendly
A: With only 8 grams (0.28 oz) of carbs and 2 grams (0.07 oz) of fiber per serving, these lettuce wraps are an excellent low-carb and keto-friendly dinner option, slashing carbs by over 65% compared to traditional tacos.
Q: How can I customize this fajita recipe
A: You can easily customize this recipe by adding more vegetables like sliced mushrooms or zucchini. To adjust the heat, simply reduce or omit the cayenne pepper for a milder flavor or add an extra pinch for a spicier kick.
Pro Tips
- Whisk the spices with ¼ cup of water into a slurry and marinate the beef and vegetables overnight — or at least 5 minutes on a busy night — for noticeably better flavor.
- Double up the lettuce leaves for sturdier cups that hold the filling without spilling.
- Sliced mushrooms, zucchini, or corn are all easy additions to the beef and pepper mixture.
- Adjust the heat to your taste: reduce or omit the cayenne for a milder filling, or add an extra pinch or a dash of hot sauce for more kick.
- Serve the filling in a bowl with the lettuce cups, guacamole, salsa, and sour cream on the side as a build-your-own taco bar.
Frequently Asked Questions
What kind of lettuce is best for fajita wraps?
A crisp variety like Boston or Romaine. Double up the leaves if you want extra-sturdy cups that hold the filling well.
Can I make these beef fajita lettuce wraps ahead of time?
Yes — marinate the ground beef and vegetable mixture in the refrigerator for up to 24 hours before cooking for the best flavor and a faster meal.
Are these fajita lettuce wraps keto-friendly?
With 8 g of carbs and 2 g of fiber per serving, they cut carbs by over 65% compared with traditional tacos while keeping the protein high.
How can I customize this fajita recipe?
Add vegetables like sliced mushrooms or zucchini to the mix, and dial the cayenne up or down depending on how spicy you want it.
Recipe card below.
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Beef Fajita Lettuce Wraps
Ingredients
Method
- DIRECTIONS
- In a small bowl, whisk together all the fajita seasoning spices with ¼ cup of water to create a slurry.
- In a medium bowl, combine the ground beef, sliced peppers, and onions.
- Pour the seasoning slurry over the top and stir until everything is thoroughly coated.
- For the best flavor, cover and refrigerate overnight. If you're short on time, let it marinate for at least 5 minutes while you prep your toppings.
- Heat a large skillet or pan over medium-high heat.
- Add the beef and vegetable mixture to the hot pan.
- Cook for about 6-8 minutes, breaking up the beef with a spatula and stirring occasionally, until the beef is fully cooked and the vegetables are tender-crisp.
- Transfer the hot fajita mixture to a serving bowl.
- Set up a “taco bar” with the fresh lettuce cups, guacamole, salsa, and sour cream, and let everyone build their own perfect bite!
- Don't be afraid to add more veggies.
- Sliced mushrooms, zucchini, or corn would all be delicious additions to the mix.
- Adjust the heat to your liking. For a milder flavor, reduce or omit the cayenne pepper. For a spicier kick, add an extra pinch or a dash of hot sauce.
