Past Recipes
Southwestern Beef Lettuce Wraps

Southwestern Beef Lettuce Wraps with Crispy Tortilla Strips and Avocado

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Recipe Details


Spice up taco night with this inside-out version of the specialty. Here, crisp Boston lettuce leaves are stuffed with ancho chile–spiced beef, bell pepper, diced tomatoes, and black beans to channel smoky, spicy Tex-Mex flavors. For the crunchy tortilla element we crave, the corn tortillas are cut into strips and lightly fried in olive oil until golden. They’re sprinkled over the finished wraps along with sliced avocado and dollops of sour cream. Now that’s a wrap.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 880
  • Protein 48g
  • Total Carb 61g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • diced tomatoes
    1 can
    diced tomatoes
  • black beans
    1 can
    black beans
  • head Boston lettuce
    head Boston lettuce
  • yellow bell pepper
    yellow bell pepper
  • cilantro
    1/8 ounce
  • lime
  • scallions
  • corn tortillas
    corn tortillas
  • ground beef
    12 ounces
    ground beef
  • ancho chile powder
    1/4 teaspoon
    ancho chile powder
  • avocado
  • nonfat sour cream
    2 packets
    nonfat sour cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Drain diced tomatoes. Drain and rinse black beans. Rinse all produce. Pat lettuce dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps). Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Rougly chop cilantro leaves and stems. Cut lime into wedges for serving. Trim and discard scallion roots and thinly slice.

  2. Fry tortilla strips

    Fry tortilla strips

    Stack tortillas and cut into ¼-inch strips, then halve strips crosswise. Heat 2 tablespoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add tortilla strips and fry, stirring occassionally, until golden and crispy, 3-4 minutes. Using tongs or a slotted spoon, transfer crispy tortilla strips to a paper towel–lined plate to drain and sprinkle over ¼ teaspoon salt. Reserve oil in pan for the next step.

  3. Brown beef

    Brown beef

    Pat beef dry with paper towel. Return pan from tortilla strips to medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and black pepper as desired. Cook, breaking up, until browned, about 5 minutes.

  4. Season filling

    Season filling

    Add bell pepper, scallions, and half of ancho chile powder (or use less for milder flavor; save remainder for another use) to pan with beef and stir to combine. Cook until vegetables are softened, about 2 minutes. Add diced tomatoes to pan and bring to a simmer. Cook, stirring occasionally, until flavors have melded, about 3 minutes. Stir in half of black beans to warm through, about 1 minute, then remove pan from heat. Taste filling and season with salt as desired.

  5. Slice avocado

    Slice avocado

    While filling cooks, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.

  6. Assemble and plate lettuce wraps

    Assemble and plate lettuce wraps

    Transfer lettuce wraps to serving plates and top with Southwestern beef. Top with avocado slices, then a drizzle of sour cream. Garnish with cilantro and crispy tortilla strips and serve with lime wedges for squeezing over. Dig in!

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