Taco lettuce wraps are the perfect way to lighten up taco night, and this delicious recipe is also no-cook, so it’s ready in minutes. I love using Bibb lettuce because each leaf naturally forms a cup that’s perfect for holding the taco fillings. However, you could use large romaine leaves if you prefer. Either way, these taco lettuce wraps are loaded with fiber as well as antioxidants. And you’re more likely to absorb all of the vitamins and minerals in this recipe thanks to the healthy fats in the hummus and walnuts. Additionally, walnuts are high in anti-inflammatory omega-3 fatty acids. But if you wish, you can swap them out for almonds.

Meat alternative: In addition to all of the veggies and hummus, add some chicken breast. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 2 large chicken breasts, sprinkle with sea salt and pepper, cover, and cook for 10 minutes on each side or until the chicken is no longer pink inside. Remove from the heat, thinly slice, and add to the tacos.



  • 1 head flat dinosaur kale, ends removed, finely chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 head Bibb lettuce, separated into leaves
  • 1 cup plain hummus
  • 1 cup grape tomatoes, halved
  • 2 jarred roasted red bell peppers, thinly sliced
  • 1 large cucumber, diced
  • 2 tablespoons walnuts
  • 1 teaspoon lemon or orange zest
  • Sea salt and pepper, to taste


  1. In a medium bowl, massage the kale with the olive oil using your hands until the kale is bright green and tender, about 2 minutes. Set aside.

  2. Lay the Bibb lettuce leaves face up on a flat surface. Add a scoop of hummus to each leaf, followed by the tomatoes, massaged kale, bell pepper, cucumber, and walnuts. Garnish with lemon or orange zest and season to taste with sea salt and pepper. Serve immediately.

  3. Store leftovers in a sealed container in the refrigerator for up to 3 days.

    Yield: 4 servings

    Photography by Amie Valpone

    >>Amie Valpone is the founder of AmieValpone.com and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.


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