Why You’ll Love These Lettuce Taco Wraps
As a Mexican-American family, tacos are a staple in our household—and for good reason! They’re bursting with flavor, customizable, and always a crowd-pleaser. These lettuce taco wraps are no exception. Packed with fresh pico de gallo, hearty black beans, sweet roasted corn, and a creamy avocado crema, they’re a healthy twist on traditional tacos that everyone will love.
Plus, they’re ready in under 20 minutes, making them perfect for busy weeknights or last-minute gatherings. Whether you’re a seasoned home cook or just starting out, this recipe is foolproof and delicious.
Ingredients for Lettuce Taco Wraps
- Pico de gallo
- Corn kernels. You could use frozen corn kernels. Thaw before adding to the salsa.
- Black beans. You could use canned beans or home-cooked black beans for the black beans. I use both.
- Romaine lettuce. Romaine lettuce leaves are best for these wraps. Substitute butter lettuce or cabbage leaves.
How to make avocado crema?
It is one of the easiest things to make in the kitchen. It is as simple as adding avocado, garlic, lime juice, and salt in the food processor or blender ( I use a Vitamix). It is easy and incredibly delicious.
Once you have achieved the desired crema, cover the bowl with plastic wrap and refrigerate it while you prepare the other components of the pico de gallo.
Assembling the lettuce Taco wraps
Assembling tacos with pico de gallo, beans, and corn topped with avocado crema is super easy.
Place a generous scoop of the bean, corn, and pico de gallo mixture into each romaine leaf. Finish with a dollop of the avocado crema and some tortilla chip crumbles.
What is an Authentic pico de gallo?
The traditional pico de gallo is made with white onion, serrano pepper, tomatoes, and cilantro. In Mexico, this salsa is used for everything. You will find this type of salsa in every taquería or restaurant.
My favorite way to eat it is with sopes, corn tortilla chips, molletes, or to finish my vegan fish tacos.
Loaded pico de gallo?
And if you add an ingredient or two to the traditional pico de gallo, magic happens. This pico de gallo, perfect for our vegan lettuce tacos, goes to another level of deliciousness and nutrition by adding black beans and roasted corn.
When to serve the lettuce wraps?
- As a Main Dish: Serve them as a light yet satisfying dinner.
- As a Side: Pair them with grilled chicken, fish, or steak.
- As a Party Appetizer: Set up a DIY taco wrap station for your next gathering.
- As a Taco Salad: Layer the pico de gallo mixture over a bed of greens, top with tortilla chips, and drizzle with avocado crema.
Tips for Variations and Serving Suggestions
- Add More Veggies: Toss in diced bell peppers or red onions for extra crunch and flavor.
- Switch Up the Sauce: Try a zesty cilantro magic sauce or a tangy lemon vinaigrette instead of avocado crema.
- Make It Spicier: Add jalapeños or a dash of hot sauce to the pico de gallo.
- Go Gluten-Free: These wraps are naturally gluten-free, making them a great option for dietary restrictions.
Why These Lettuce Wraps Are Perfect for All
- Quick and Easy: Ready in 20 minutes or less.
- Healthy and Fresh: Packed with wholesome ingredients.
- Customizable: Adapt the recipe to suit your taste preferences.
- Kid-Friendly: Let the whole family build their own wraps for a fun, interactive meal.
Mouthwatering Lettuce Taco Wraps with Avocado Crema
Equipment
Ingredients
- 1/2 cup red onion finely diced
- 2 tablespoons lime juice juice of 1 lime
- 1½ cups tomato diced
- 1 cup of roasted corn kernels
- 1½ black beans
- 1 cup chopped cilantro
- 1 serrano pepper chopped as small as possible
- 1/2 teaspoon of sea salt
Avocado crema
- 1 avocado
- 1 garlic clove
- 2-3 tablespoons of lime juice
- sea salt
For serving
- romaine lettuce leaves washed and pat dried
- baked corn chips
Instructions
- In a large bowl, put the onion and lime juice for about 5 min.
- Add the tomato, corn, beans, cilantro, diced chile and salt. Mix, taste, and adjust if necessary. Set it aside.
- To make the avocado crema, put the avocado, garlic, lemon juice, and salt in a blender container. Add 2 or 3 tablespoons of water so that it blends smoothly. Blend for 3-5 minutes until creamy.
- If making romaine lettuce tacos. Simply put a tablespoon of pico de gallo on each lettuce leaf, a teaspoon of avocado cream, and a slice of chili serrano if you want an extra layer of spice.
- If serving with chips, just put everything in serving bowls and dip the corn chips.
Notes
- You can add the serrano pepper along with the other ingredients or put it on the side if not everybody likes the spice.
- You can also make avocado cream in a bowl by hand and without needing an electrical device. Crush the avocado with the back of a fork until it is entirely mushed and creamy. Add the minced garlic, lime juice, and salt.
- If you don’t like the strong bite of raw onions, you can soak them in very cold water for a couple of minutes or squeeze a lime on top. These tips will remove the strong bite but leave the raw onion’s crunchiness and freshness.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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