One-Pan Pork Fajita Lettuce Wraps with Lime Crema and Crunchy Chips

These one-pan pork fajita lettuce wraps are the perfect quick dinner when you’re craving bold flavors without the carbs. Ground pork is seasoned with a smoky fajita spice blend, then cooked with onions and green bell peppers until tender. A sprinkle of Mexican cheese melts right on top and a simple lime crema adds a cool, tangy finish.

Instead of tortillas, you’ll use crisp lettuce leaves to wrap up the savory filling. Crushed blue corn tortilla chips provide a satisfying crunch in every bite. This meal comes together in one pan and is ready in about 20 minutes-ideal for busy weeknights.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the baby lettuce, then separate the leaves. Set aside. Halve, peel and dice the onion. Core and thinly slice the green bell pepper. Zest and juice the lime. In a small bowl, combine sour cream, half the lime juice and a pinch of salt to make the lime crema. Set aside.
2. Heat cooking oil in a large non-stick skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Season with salt and pepper.
3. Add the diced onion and sliced bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 3-4 minutes.
4. Stir in the fajita spice blend and beef stock concentrate. Cook for 1 minute until fragrant. If the mixture seems dry, add a splash of water.
5. Sprinkle the Mexican cheese blend evenly over the pork mixture. Cover the skillet with a lid or foil and let the cheese melt, about 1-2 minutes.
6. Crush the blue corn tortilla chips into small pieces. To serve, spoon the pork fajita mixture into lettuce leaves, drizzle with lime crema and top with crushed chips. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, you can use romaine, butter lettuce or iceberg lettuce. Just make sure the leaves are large enough to hold the filling.

Can I make this recipe ahead of time?

The pork filling can be cooked ahead and refrigerated for up to 3 days. Reheat in a skillet and assemble the wraps just before serving.

What can I use instead of blue corn tortilla chips?

Regular tortilla chips or even crushed tostada shells work well. For a low-carb option, omit the chips or use pork rinds.