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Pickled Jalapenos Peppers

Beef Lettuce Wraps with Pickled Jalapeños

Erica Dinho
5 from 19 votes
Course Main Course
Cuisine International
Servings 3 servings


For the Pickled Jalapeños

  • 8 large Jalapenos sliced
  • ½ cup white vinegar
  • ½ cup water
  • 3 tablespoons sugar
  • 1 teaspoon salt

For the Beef Wraps:

  • 6 leaves iceberg Lettuce
  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup grated carrots
  • 1 teaspoon ground cumin
  • Salt and pepper
  • Fresh cilantro, chopped
  • Diced avocado for serving
  • Red onion, sliced for serving
  • Grape tomatoes, quarter for serving


  • To pickle de jalapeños: In a small pot place the water, vinegar, sugar and salt.
  • Bring to a boil and add the jalapeños. Remove the from the stove and set a side for about 10 minutes.
  • lace the jalapenos and liquid into a jar. Let them cool at room temperature.
  • To make the wraps: In a sauce pan heat oil and add the onion, carrots and garlic and cook for about 5 minutes over medium heat.
  • Add the cumin and mix well. Add the ground beef and cook until it is cooked through, stirring often.
  • Season with salt and pepper. Add chopped fresh cilantro. Place about 3 tablespoons of the filling in each lettuce and top with the pickled jalapeños, red onion, tomatoes and avocado.
Keyword beef recipes
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