Chipotle Shredded Beef Lettuce Wraps

4 serving
3.5 Hours


12 oz Top Sirloin Beef Roast (cut into big chunks)
Sea Salt & Black Pepper (to taste)
3 tbsps Extra Virgin Olive Oil
1 1/2 tbsps Tomato Paste
1 White Onion (chopped, sliced)
4 Garlic (clove, minced)
2 tsps Chipotle Powder
2 cups Water
2 heads Boston Lettuce (leaves separated)
1 Jalapeno Pepper (thinly sliced)
1 1/2 cups Purple Cabbage (thinly sliced)
2 Avocado (chopped)
1 Lime (for serving)


Amount per serving
Fat 29g
Carbs 18g


1Heat a large dutch oven over medium-high heat. Season the beef chunks all over with salt and pepper. Add the beef to the pot and cook for about 10 minutes or until browned on all sides.
2Add the oil, tomato paste, onion, garlic, and chipotle powder. Stir and cook for another two to three minutes. Add the water and bring to a simmer. Turn the heat down to low, cover with a lid. Simmer for about two and half hours or until the beef is tender. Check occasionally and add more water if needed.
3Remove the beef from the pot and shred it with two forks. Use a hand blender and blend the pot contents into a sauce inside of the pot. Transfer the beef back to the pot. Cover and simmer for another 30 minutes.
4Top the lettuce leaves with shredded beef, jalapeño, cabbage, and avocado. Squeeze lime juice on top and enjoy!


Leftovers:Refrigerate the beef in an airtight container for up to three days. Freeze for up to two months. Assemble before serving.
Serving Size:One serving is approximately three to four lettuce wraps.
Additional Toppings:Add cilantro.