Chipotle Beef Lettuce Wraps
Smoky chipotle beef cooked quickly in the pressure cooker and served in cool, crisp lettuce wraps, topped with a creamy lime-avocado sauce.
Equipment
- 1 Pressure cooker with sauté setting
Ingredients
Main ingredients
- 8 ounces ground beef
- ½ cup chopped red onion
- 1 tablespoon chopped garlic
- 1 cup chopped green bell pepper
- ½ cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 chipotle pepper finely chopped
- 2 tablespoons adobo sauce
- 8 ounces tomato sauce
- 1 lime juiced
- 16 bibb lettuce leaves
- 1 small avocado skin and pit removed
- 2 limes juiced
- 2 tablespoons roughly chopped fresh cilantro
- 1 teaspoon chopped cilantro for garnish
- 2 tablespoons sour cream
- 1 tablespoon olive oil
Instructions
Instructions
- Heat your pressure cooker on sauté setting. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add the chopped red onion and garlic. Sauté for 2-3 minutes until aromatic.
- Add green bell pepper and cook for 3-4 minutes until starting to soften.
- Mix in frozen corn, chili powder, kosher salt, chipotle pepper, adobo sauce, and tomato sauce. Stir well to combine.
- Secure lid on cooker with sealing ring in place. Cook on high pressure for 5 minutes. Perform a quick release afterwards.
- Wash and pat dry lettuce leaves. Spoon beef mixture into leaves evenly.
- Top each wrap with avocado sauce, chopped cilantro, and a dollop of sour cream. Serve fresh.
Notes
You can prep the beef mixture a day ahead or freeze it for up to two months. For less mess, use extra lettuce and smaller filling portions. The creamy avocado sauce can be substituted with sour cream or guacamole.