Ingredients

For the Grass-Fed Beef

• 1 lb grass-fed ground beef
• 1 tablespoon avocado oil
• 1 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1 tablespoon coconut aminos
• Juice of 1 lime

For the Avocado Crema

• 2 ripe avocados
• 1/4 cup unsweetened coconut yogurt
• Juice of 1 lime
• 1 garlic clove
• 2 tablespoons cilantro
• 2 tablespoons olive oil
• Sea salt to taste
• 2–3 tablespoons water for blending

Wrap Components

• 1 head butter lettuce or romaine leaves
• Thin sliced radishes
• Diced cucumber
• Fresh cilantro
• Lime wedges
• Optional: sliced jalapeños

Instructions

1. Add 2 ripe avocado, 1/4 cup coconut yogurt, 1/4 cup of lime juice, 1 garlic clove, 2 tbsp cilantro, 2 tbsp olive oil, pinch of sea salt, and 3 tbsp water into a blender. Blend until smooth, creamy, and pourable. Set aside in a small bowl.
2. Heat avocado oil in a skillet over medium-high heat. Add the 1 lb beef and break apart with a wooden spatula. Add 1 tsp sea salt, 1 tsp smoked paprika, 1tsp garlic powder, 1 tsp onion powder, 1/2 tsp pepper, and 1/2 tsp cumin.
3. Cook until browned and slightly crispy around the edges. Add 1 tbsp coconut aminos and fresh lime juice during the final minute of cooking.
4. Fill each lettuce leaf with beef, diced cucumber, radishes, cilantro, and jalapeños if desired. Drizzle generously with avocado crema.