Flavorful as a taco truck, but healthy enough to become part of your regular rotation. We keep calories in check by blending a mixture of higher calorie (but oh-so-flavorful) Mexican-style chorizo with leaner ground pork for the meat filling. And then we keep it light by tucking the filling into sweet, fresh butter lettuce leaves—like a cross between a taco and a lettuce wrap. The quick-pickled carrots and jalapeños add authentic taco-truck flavor. Be sure to use fresh Mexican-style chorizo sausage (found near other refrigerated bulk sausages) instead of dry-cured Spanish-style chorizo.

Ivy Odom
This Story Originally Appeared On cookinglight.com

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Caitlin Bensel

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, 1 cup water, sugar, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat. Place carrots, garlic, and jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.

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  • Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1 1/2 teaspoons salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5 to 7 minutes. Remove from heat; drain drippings from the skillet.

  • Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.

  • Drain liquid from carrots and jalapeños; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1 1/2 teaspoons crema. Serve immediately.

Nutrition Facts

185 calories; fat 16g; saturated fat 6g; protein 7g; carbohydrates 4g; fiber 1g; sugars 2g; added sugar 1g; sodium 651mg; calcium 0 1% DV; potassium 0 1% DV.
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