Go Back
+ servings
Southwest Style Sweet Potato Taco Lettuce Wraps | www.withpeanutbutterontop.com

Southwest Style Sweet Potato Taco Lettuce Wraps

Southwest Style Sweet Potato Taco Lettuce Wraps - a wonderful lower-carb, diet friendly recipe, packed full of flavor and spice-  without the guilt. And only 177 calories per wrap!
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14 lettuce wraps
Calories 177kcal


Taco Mix:

  • 1 tbsp olive oil
  • 1/4 cup yellow onion finely chopped
  • 1 tbsp minced garlic
  • 1 bell pepper finely chopped
  • 1 lb extra-lean ground beef
  • 2 tbsp Homemade Taco Seasoning
  • 1-2 tbsp water*
  • 1/2 cup frozen sweet corn
  • 1/2 cup black beans drained and rinsed

Jalapeno Avocado Sauce:

  • 1 jalapeno seeded and stem removed - more or less depending on your heat preference
  • 1/2 avocado peeled and pitted
  • 3 tbsp. 2% plain Greek yogurt
  • 1 tbsp freshly squeezed lime juice*
  • 1 tbsp basil pesto
  • 2/3 cup cilantro leaves loosely packed
  • 1/2 tsp minced garlic
  • 1/4-1/2 tsp salt to taste
  • 1/4 cup plain cashew milk or milk or choice, or water - to thin


  • 1/2 cup cherry tomatoes halved, 14 cherry tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1 cup tortilla strips
  • 1 cup Easy Roasted Sweet Potato Bites
  • fresh cilantro chopped, optional


  • 14 leaves Boston lettuce outer leaves


  • If you haven't already, start with making the Easy Roasted Sweet Potato Bites first. While they are baking, prep your taco mix by chopping the onion, garlic and bell pepper, as well as your garnishments. Halfway through the potato bake time, place a nonstick pan over medium-high heat and heat the olive oil.
  • Once heated, add the chopped onion and pepper. Sauté for 2-3 minutes, or until the peppers have softened and the onion is translucent. Add the garlic and allow to cook for 1-2 minutes before adding the ground beef.
  • Break apart the beef as it cooks. Add the taco seasoning with 1 to 2 tablespoons of water at a time to fully incorporate the seasoning mixture. Add in the corn and black beans to warm. Cook until beef has browned.
  • While the taco mixture is cooking, prepare the Jalapeño Avocado Sauce by adding all ingredients listed into a blender or food processor. Process until it reaches a smooth, creamy consistency. Set aside until needed (refrigerate if it will be a bit before being used).


*I used Extra Lean Ground Beef 96/4
**Used when you add the taco seasoning to help add moisture to the beef and also to thoroughly mix the seasoning in. Amount of water used will be dependent on how watery your mixture already is with the veggies that have cooked down.


Calories: 177kcal | Carbohydrates: 19.2g | Protein: 10g | Fat: 6.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.7g | Cholesterol: 22mg | Sodium: 248mg | Fiber: 3.5g | Sugar: 3.8g