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Turkey Taco Lettuce Wraps

Michelle Dudash
Servings: 6
30 to 60 min

Taco Lettuce Wraps

  • Ingredients
  • step-by-step directions
Turkey Taco Lettuce Wraps
  • 6 teaspoons Canola Oil (4 teaspoons for the Turkey, 2 teaspoons for the Onions)
  • 1 .25 pounds (20 ounces) 99% fat-free (extra-lean) Ground Turkey
  • 1 small Sweet Yellow Onion; diced (about 1 1/2 cups or use regular Yellow Onion)
  • 1 1/4 cups Frozen Corn Kernels
  • 1 cup canned Seasoned Black Beans; drained
  • 1 cup Fat-Free Mild Salsa
  • 1/2 cup Reduced-Sodium Chicken Broth
  • 1 tablespoon + 1 teaspoon Reduced-Sodium Soy Sauce
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • Freshly Ground Black Pepper
  • 12 Whole Leaf Lettuce Cups; using 2 heads Bibb or Butter Lettuce
  • Fresh Cilantro Leaves
  • Fat-Free Shredded Cheddar Cheese
  • Lime wedges
  • Heat a large skillet on medium-­-high heat and add 4 teaspoons of Oil. When the Oil is hot and shimmering, add the Turkey in pieces in a single layer in the pan. Brown the Turkey while breaking it up with a whisk, about 5 minutes. Transfer the Turkey to a dinner plate.
  • Place the pan back on the heat and drizzle in 2 teaspoons of Oil. Sauté the Onions until tender, about 5 minutes, reducing the heat as needed. Add the cooked Turkey, Corn, Black Beans, Salsa, Chicken Broth, Soy Sauce, Chili Powder, Cumin and about 6 grinds of Pepper. Cook until hot and some of the liquid has evaporated, about 5-­-10 minutes.
  • Spoon the taco meat into the Lettuce Wraps and top with accompaniments. Enjoy immediately
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