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.