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Turkey Lettuce Wraps

Light, fresh, and full of flavor, these turkey lettuce wraps are a healthy twist on taco night. Seasoned ground turkey is combined with black beans, corn, and bold spices, then served in crisp romaine leaves and topped with your favorite fresh fixings like Pico de Gallo, avocado, and cilantro. Perfect for a quick lunch or weeknight dinner!
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Ingredients
  

  • 2 Tbsp + 1 tsp olive oil
  • 1 lb ground turkey or ground chicken
  • salt and black pepper to taste
  • 1 red onion chopped
  • 1 Tbsp garlic minced
  • 2 tsp chili powder
  • 1 1/2 cups low-sodium canned or frozen corn drained
  • 1 can low-sodium black beans drained and rinsed
  • 4-6 leaves romaine lettuce
  • Optional toppings chopped fresh cilantro, pico de gallo, shredded low-fat cheese, diced avocado

Instructions
 

  • Heat 2 tablespoons of olive oil in a large skillet over medium to high heat. Add the turkey and season it with salt and pepper. Cook the turkey, breaking it up into small pieces, for about 6 minutes until it’s heated through. Remove it and place it on a plate.
  • Add the remaining 1 teaspoon of olive oil, the red onion and garlic to the skillet. Reduce the heat to medium low and cook it for about eight minutes.
  • Add the chili powder, turkey and one cup of water to the skillet and increase the heat to medium high. Cook it until most of the water is evaporated for 4 to 5 minutes.
  • Add the corn and beans and cook until heated through and no liquid remains. Season with salt and pepper. See note if using frozen corn.
  • Fill the lettuce leaves with the turkey filling and top with cilantro, pico de gallo, shredded cheese and avocado.

Notes

  1. If using frozen corn, make sure it’s thawed before cooking.
  2. Storage: store cooked turkey in an airtight container in the refrigerator for up to 4 days, and in the freezer for up to 3 months.