Beef Lettuce Wraps with Chimichurri

February 3, 2012


These beef lettuce wraps are quick, easy, and flavorful. The texture’s great with some crunch from the jicama, and the chmichurri packs a little bit of heat. To be honest, I usually don’t even eat these as wraps, I just like the concept of being able to do so. I find it a little too messy, especially at work, where I’m not ballsy enough to eat with my hands. So I just serve it as a “bowl” with some torn up lettuce at the bottom. Beefy goodness, piled high.



  • 1 bunch Italian parsley
  • 1/2 bunch cilantro
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tsp. lemon juice
  • 2 cloves of garlic
  • 1 tsp. crushed red pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. salt


  • 1.5 lbs. ground beef
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 carrots, diced
  • 2 cups of jicama, diced
  • 1/2 bunch of parsley
  • 1/2 bunch of cilantro
  • 1 Tbsp.  cumin
  • 2 tsps. dried thyme
  • 2 tsps. dried oregano
  • salt and pepper to taste
  • lettuce (head lettuce is great for wraps)
  • 2 avocados, cut into large cubes (not pictured above)
  • sour cream (optional)
  • grated cheese (optional)
  • beef tallow (or fat of choice)

Note: Don’t fuss too much about the proportions, use what you have, and however much of it you feel like – this recipe is hard to mess up.



1. Combine all ingredients in food processor.

2. Process until cilantro and parsley have been chopped up and nicely blended with the other ingredients.

Note: if you don’t have a food processor, chop parsley, cilantro and garlic and stir into a bowl with the other ingredients.


1. Heat up beef tallow (or fat of choice) in large pan.

2. Add onions, garlic, carrots, jicama, parsley and cilantro. Sauté until carrots and onions have softened, approx. 10 minutes.

3. Remove from pan and add more fat to pan as necessary.

4. Add beef. Sauté until cooked through and no longer pink. Add cumin, thyme, oregano, salt, and pepper about 3/4 of the way through.

6. Add the vegetables to the beef. Stir well to combine.

7. Keep on the pan long enough to re-heat the vegetables.

8. Serve on/in lettuce, with avocado slices. Spread chimichurri on top. Feel free to throw on some sour cream, grated cheese, etc.


Leave a Comment


{ 2 comments… read them below or add one }

Alexis June 17, 2012 at 6:18 PM

I made these tonight for dinner. I made gaucamole and salsa to go with it. I have to say, although so simple….this was one of the best things Ive eaten in a long time. Hands down. The lettuce with it, just everything. Thank you thank you thank you. Absolutely delicious.


[email protected] June 17, 2012 at 7:03 PM

Thanks, I’m so glad you enjoyed it! :) I just had it again this week – I can’t seem to get sick of it, I just love all the flavors.


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