Taco Wraps with Chedder Cheese
1 headbutter (Boston) lettuce
¼ (8 oz) blockcheddar cheese
1 clove garlic
½ pint grape tomatoes
½ small bunch green onions (scallions)
¾ lb lean ground beef
½ medium yellow onion
1 green pepper
½ tbsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
½ tbsp virgin coconut oil
Wash and dry the fresh produce (skip the lettuce until the next step).
Trim off and discard the root end of the lettuce; separate the leaves, then wash and dry them. Transfer to a plate.
Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to a small bowl.
Quarter the grape tomatoes and transfer to a small bowl.
Preheat a skillet over medium-high heat.
Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
Once the skillet is hot, add ½ tbsp coconut oil and swirl to coat the bottom.
Add the onion and peppers to the skillet; cook, stirring frequently, until onion is softened, 3 to 4 minutes.
Trim off and discard the root end of the garlic; peel and mince or press the garlic.
Add the garlic, chili powder, cumin, salt, and pepper to the onion; stir until fragrant, 15 to 30 seconds.
Add the ground beef to the skillet and; cook, breaking apart with a spoon, until browned and crumbly, 4 to 5 minutes.
Coarsely grate ½ cup of cheddar.
To serve, double up the lettuce leaves and fill with the ground beef mixture, tomatoes, cheddar, and green onions. Alternatively, combine all of the ingredients in a bowl to make a salad.