Ingredients:

  • 1 lb ground beef, 80/20 blend
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1/2 small white onion, finely diced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 2 tbsp bone broth
  • 1 large head butter lettuce
  • 1 cup shredded sharp cheddar cheese
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup Roma tomatoes, diced
  • 1 lime, cut into wedges

Instructions:

  1. Separate the butter lettuce leaves, wash them in cold water, and pat them completely dry with paper towels.
  2. Place your pan over medium high heat and add 1 tbsp avocado oil. Wait until the oil shimmers and wisps of smoke appear.
  3. Add 1 lb ground beef to the hot pan. Press it down into a flat disc and let it sit for 2 minutes until a dark brown crust forms.
  4. Use your spoon to crumble the meat. Add 1/2 small white onion and 2 cloves minced garlic.
  5. Move the meat to the edges and drop 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne into the center fat. Cook for 30 seconds until the aroma is toasted and intense.
  6. Pour in 2 tbsp bone broth. Scrape the bottom of the pan to pick up all the browned bits (the fond).
  7. Cook for another 3 minutes until the liquid has reduced to a thick glaze coating the meat.
  8. Spoon the warm beef into the center of a butter lettuce leaf.
  9. Add 1/4 cup shredded cheddar and a few slices of avocado to each wrap.
  10. Top with diced Roma tomatoes, cilantro, and a heavy squeeze of fresh lime juice.