Enjoy these flavourful ground beef lettuce wraps topped with a luscious macadamia ranch dressing. This low-carb sensation is easy to make, healthier, and a crowd-pleaser.
What really brings this recipe to the next level is a generous drizzle of the macadamia ranch dressing. You could also use almond cream dressing or this zesty avocado lime dressing instead. I love to add a generous spoonful to every bite for maximum flavour.
Jump to:
💕 Why You'll Love This Recipe
- Indulge in a delicious, low-carb meal that's both satisfying and guilt-free. These ground beef lettuce wraps offer a lighter alternative without compromising on taste.
- The seasoned beef and kidney beans, roasted vegetables, and creamy macadamia ranch dressing create a flavourful and texturally rich combination that tantalizes your taste buds.
- Perfect for gatherings or family dinners, these lettuce wraps are versatile and shareable, allowing everyone to customize their own wraps to suit their preferences.
📋 Ingredients
- Seasoned Beef and Kidney Beans
- Ground beef is seasoned with taco seasoning, tomato puree, and kidney beans for a protein-packed, flavourful filling.
- Roasted Mediterranean Vegetables
- Courgettes, bell peppers, and red onion roasted in olive oil add a delightful texture and smokiness to the wraps.
- Romaine Lettuce
- Crispy romaine lettuce leaves serve as the perfect low-carb wraps, offering a refreshing crunch.
- Macadamia Ranch Dressing
- Creamy and rich, the macadamia ranch dressing adds a luxurious touch with a blend of nuts and herbs.
See recipe card for quantities.
🥣 Instructions
1. Prepare Seasoned Beef and Kidney Beans:
In a skillet, cook ground beef with taco seasoning, tomato puree, salt, and kidney beans until well combined and seasoned.
2. Roast Vegetables:
Toss courgettes, bell peppers, and red onion in olive oil. Roast until caramelized and tender.
3. Make Macadamia Ranch Dressing:
Blend macadamia nuts, apple cider vinegar, dried oregano, dried parsley, dried dill, onion powder, garlic powder, salt, and cracked black pepper with water until smooth.
4. Assemble Lettuce Wraps:
Lay out romaine lettuce leaves. Add a generous scoop of seasoned beef, roasted vegetables, chopped fresh coriander and a drizzle of macadamia ranch dressing to each leaf.
Hint: Before serving keep the washed lettuce leaves dry for easier assembly. Blot them with a kitchen / paper towel if needed.
💫 Substitutions
- Vegetarian Twist: Substitute ground beef with plant-based alternatives like crumbled tofu or lentils.
- Nut-Free Dressing: Swap macadamia nuts with sunflower seeds for a nut-free ranch dressing.
🥄 Equipment
- Skillet for Cooking Beef
- Baking Sheet for Roasting Vegetables
- Blender for Dressing
🥡 Storage
- Store any leftover components separately in airtight containers. Assemble the lettuce wraps just before serving.
- You can freeze the seasoned beef and roasted vegetables separately for longer storage. Thaw in the refrigerator before reheating.
✨ Top Tip
Prepare extra seasoned beef and roasted vegetables for quick and convenient meals throughout the week.
❓ FAQ
Absolutely! Choose your preferred lettuce variety for the wraps.
Refrigerate any leftover dressing in an airtight container and consume within 2-3 days.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with these Ground Beef Lettuce Wraps:
Ground Beef Lettuce Wraps with Creamy Ranch Dressing
Ingredients
- Seasoned Beef and Kidney Beans:
- 750 g Ground Beef serves 6
- 400 g Can Kidney Beans drained (240g drained weight)
- 4.5 tablespoons Taco Seasoning
- 1.5 tablespoons Tomato Puree
- ½ teaspoon Salt
- 90 ml Water
- Roasted Vegetables:
- 2 Medium Courgettes
- 2 Bell Peppers
- 1 Red Onion
- 1 tablespoon Olive Oil
- Romaine Lettuce Wraps:
- 2 Heads Romaine Lettuce 3 large leaves per person
- Chopped fresh coriander to serve
- Macadamia Ranch Dressing:
- 180 g Macadamia Nuts
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Parsley
- ¾ teaspoon Dried Dill
- 1 teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Salt
- Cracked Black Pepper to taste
- 120 ml Water
Instructions
- Roasted Vegetables:
- Preheat the oven to 200°C (400°F).
- Cut courgettes, bell peppers, and red onion into bite-sized pieces.
- Toss the vegetables in olive oil and spread them on a baking sheet.
- Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
- Seasoned Beef and Kidney Beans:
- In a skillet, brown the ground beef over medium heat until fully cooked.
- Add drained kidney beans, taco seasoning, tomato puree, salt, and water to the skillet. Stir well to combine.
- Simmer for 10-15 minutes, allowing the flavours to meld and the mixture to thicken. Set aside.
- Macadamia Ranch Dressing:
- In a blender, combine macadamia nuts, apple cider vinegar, dried oregano, dried parsley, dried dill, onion powder, garlic powder, salt, and cracked black pepper.
- Blend until smooth, gradually adding water until you achieve a creamy consistency.
- Adjust seasoning to taste.
- Assembly:
- Take a romaine lettuce leaf and spoon in a generous portion of the seasoned beef and kidney beans mixture.
- Add a scoop of roasted vegetables on top.
- Drizzle the macadamia ranch dressing over the filling as well as a handful of chopped fresh coriander.
- Repeat for each lettuce leaf.
- Serve immediately and enjoy these flavourful ground beef lettuce wraps with an extra serving of the creamy macadamia ranch dressing and a wedge of lime.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
Leave a Reply