Tex-Mex Beef Lettuce Wraps
with Pickled Shallot & Tortilla Chips
- Milk
- Sesame
For a lighter spin on loaded beef burritos, we turn to crisp, refreshing baby lettuce leaves. Load up those leaves with Tex-Mex-spiced ground beef sizzled to perfection in a hot pan, then top with pickled shallot, sour cream, and crunchy tortilla chips for the perfect balance of hearty flavor and crisp, crunchy texture—all in 20 minutes!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
5 teaspoon
White Wine Vinegar
10 ounce
Ground Beef
1 unit
Tex-Mex Paste
1 unit
Shallot
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice shallot. Trim and discard root end from lettuce; separate leaves. Reserve 6 whole leaves (12 whole leaves for 4 servings); thinly slice remaining lettuce.
In a small microwave-safe bowl, combine shallot, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave until shallot is bright pink, 30-60 seconds. Set aside to pickle, stirring occasionally.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes (if there's excess grease in your pan, carefully pour it out).
Stir in Tex-Mex paste and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until beef is evenly coated and sauce is warmed through, 1-2 minutes more. Taste and season with salt and pepper if desired.
Gently crush tortilla chips in their bag.
Divide lettuce leaves between plates. Fill with sliced lettuce, Tex-Mex beef, and as much pickled shallot as you like (draining first). Drizzle with sour cream (cut a corner of the pouch to make a piping bag!) and sprinkle with crushed tortilla chips. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty Tex-Mex seasoning, though some found it a bit strong or plain. The pickled shallots added a nice contrast.
- Ease of prep: Quick and easy to prepare, but some found assembling and eating the wraps messy due to small lettuce leaves.
- Suggestions: Consider adding cheese, tomatoes, or avocado for more flavor. Try making it into a taco salad if lettuce wraps are tricky.
- Portions: Several felt the meal was not very filling; adding rice or another side could make it more substantial.
- Texture: Customers loved the crunch from the tortilla chips, creating a nice balance with the soft beef filling.
Reviews from our home cooks
Love lettuce wraps and these did not disappoint. The pickled shallots paired with the beef and crunchy chips were phenom
Easy to prepare and flavor was good. The only downside was the lettuce leaves weren't big enough to actually make wraps so I ended up chopping it up for a "taco salad".
Meat flavor was bland. We did like the pickled shallots recipe. I chose this recipe for its low calorie count and ability to substitute out the cheese. I use goat cheese for sour cream. Works great.
The lettuce leaves weren't quite big enough to make a proper wrap - dinner was kind of messy - but quite tasty.
These were really good but a bit messy. Hard to keep ingredients in the lettuce but it was different and still tasty.
Easy to prepare but a little on the spicy side for me. It tasted good, I would still get it again as well.
This meal needed something, but it was still good. I liked the chips to add crunch but maybe some shredded cheese would have improved it.
Quickly became one of our favorites! Easy to make yet so flavorful. AND it's carb smart!
The sauce is missing something, acidity maybe? I added tomatoes and cotija and went with lime instead of vinegar for pickling the shallots.
Very good but the portions seem small. Both myself and my wife could have eaten the box for 2
