Ground Beef Lettuce Wraps with Creamy Ranch Dressing
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.
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
Customize your wraps with additional toppings like diced tomatoes, jalapenos, or a squeeze of lime juice for extra freshness.
Store leftover components separately in airtight containers in the refrigerator. Assemble wraps just before serving for the best taste and texture. Leftover ranch dressing can be stored in the refrigerator for 2-3 days.
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Disclaimer: Nutritional info is approximate and for general guidance only. Unit conversions are automatically generated and may not be accurate.
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