Romaine Lettuce Taco Wraps


A new idea for Taco Tuesdays. The best part of this ultra-nutritious recipe is the homemade dressing. 

Simple, easy and delicious!!


Serves 6

For the dressing:

3 tablespoons fresh lime juice (from 1 to 2 large limes)

Optional: 1 teaspoon lime zest

1/4 cup extra virgin olive oil

2 scallions, minced  

1 teaspoon ground cumin  

1/8 teaspoon cayenne pepper

1 tablespoon maple syrup

1 pinch sea salt

For the taco wraps:

1 tablespoon extra-virgin olive oil

1 (15-ounce) can no sodium black beans, rinsed and drained

2 cups fresh or frozen corn kernels

2 cups grape tomatoes, sliced in half

1 small red onion, diced

1 small green bell pepper, diced

½ of a jalapeno pepper or more if you like it spicier

1-2 cherry bomb peppers

3 cups cooked farro or short grain brown rice

2 cups fresh cilantro, chopped

Spices: 1 pinch of fine sea salt, ground black pepper and granulated garlic

12 Colorado grown romaine lettuce leaves, rinsed thoroughly

Optional Toppings:

The Taco – local hot sauce from the Seed Ranch

Diced avocado

Pico de gallo fresh salsa


1. Add all ingredients for the dressing into a blender and blend thoroughly.

2. Heat the oil in a large skillet over medium heat.  Add the beans, corn, tomatoes, red onion, peppers (hot and mild) and spices. Cook until vegetables are soft, approximately 5-8 minutes. 

3. Add in cooked rice, fresh cilantro and the dressing. Stir well until combined.

4. To assemble the tacos, add one heaping scoop of the vegetable mixture to a leaf of lettuce. If desired, Top with avocadoes, salsa and hot sauce. Fold over like a taco. Enjoy!

Adapted from: thekitchn – Swiss Chard Taco Wraps with Cumin-Lime Sauce

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