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Spicy Beef Lettuce Wraps #SundaySupper

  • Total Time: 35 minutes
  • Yield: 4 servings 1x


  • 2 pounds ground beef
  • 1/3 cup olive oil, divided
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon red pepper flakes
  • 1 ½ teaspoons freshly ground black pepper, divided
  • 1 head Bibb lettuce
  • 1 large onion, thinly sliced
  • 1 large fennel bulb, thinly sliced
  • 4 stalks celery, sliced
  • 3 clementines, segmented
  • ¼ cup apple cider vinegar


  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of the olive oil followed by the meat. Cook, stirring frequently, until fully cooked and browned.
  2. In a small bowl, mix the cumin, chili powder, coriander, turmeric, red pepper flakes, and 1 teaspoon of the black pepper. Add to the meat and stir to combine. Cook about 2 more minutes until incorporated.
  3. Combine the remaining oil and pepper with the vinegar in a small bowl for a dipping sauce.
  4. Serve immediately with lettuce, onion, fennel, celery, and clementines.
  5. Leftover beef may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1 minute until hot.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes