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All the taco seasoning and toppings, lettuce instead of tortillas. These low carb taco wraps deliver the full taco experience with none of the carb guilt.
Heat a large skillet over medium-high and add olive oil, swirling to coat the pan evenly before the beef is added.
Add lean ground beef to the pan and cook, breaking up clumps, until fully browned with no pink spots remaining, about 5-7 minutes.
Reduce heat to medium and add chili powder, cumin, garlic powder, paprika, salt, and black pepper; stir thoroughly to coat the beef and toast the spices for 2 minutes.
Meanwhile, wash, dry, and carefully separate the romaine lettuce leaves, ensuring they remain whole for wrapping.
Finely dice red onion, halve the cherry tomatoes, slice avocado, and shred cheddar cheese; set all toppings out for easy assembly.
Spoon seasoned beef into the center of each lettuce leaf, then top with red onion, tomatoes, shredded cheese, and avocado.
Serve immediately, encouraging diners to fold the lettuce around the filling for a taco-style handheld wrap.
