Picadillo Lettuce Wrap
Ground meat cooked with tomato paste, onion, and spices, served in crisp lettuce leaves. Assemble cold or warm lettuce cups filled with seasoned meat mixture and fresh toppings.
Ingredients
Method
Dice the onion and mince the garlic.
Heat olive oil in a large skillet over medium-high heat.
Add ground meat, breaking it into small pieces, and cook until browned, 6–8 minutes; drain excess fat if needed.
Stir in diced onion and garlic; cook until softened, about 2 minutes.
Add tomato paste, cumin, and oregano; stir well to combine.
Simmer on medium heat for 8–10 minutes, stirring occasionally, until flavors meld. Season with salt and black pepper.
Place lettuce leaves on a platter or individual plates.
Spoon warm picadillo mixture into the center of each lettuce leaf.
Top with sliced red onion if using, and serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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