Ingredients
Scale
- 1 Tbsp olive oil
- 3/4 cup chopped yellow onion
- 1 lb 95% lean ground turkey
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- Iceberg or Romaine lettuce leaves, doubled up, for serving
- Toppings for serving: shredded Mexican cheese, diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream
Instructions
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Sauté the onion: Add the chopped yellow onion to the skillet and sauté for about 2 minutes, or until it softens and becomes fragrant.
- Cook the turkey: Add the ground turkey to the pan, breaking it apart as it cooks. Season with salt and pepper. Stir occasionally to ensure the turkey cooks through evenly, which should take about 5 minutes.
- Add the garlic and spices: Once the turkey is fully cooked, add the minced garlic, chili powder, cumin, and paprika. Stir well to combine and cook for an additional minute.
- Add the tomato sauce and chicken broth: Pour in the tomato sauce and chicken broth, and stir to combine. Bring the mixture to a simmer, reducing the heat as needed. Let it cook for about 5 minutes until the sauce has thickened slightly and reduced.
- Prepare the lettuce wraps: While the turkey mixture is simmering, prepare your lettuce leaves. If using Romaine, wash and dry the leaves, then cut the base off and gently separate the leaves. For Iceberg lettuce, remove the core and carefully separate the leaves, doubling them up for a sturdier wrap.
- Assemble the wraps: Spoon the turkey filling onto each lettuce leaf. Top with your favorite toppings—shredded cheese, diced tomatoes, red onion, avocado, cilantro, and a dollop of light sour cream.
- Serve and enjoy! These wraps are best served fresh, but they can also be stored in the fridge for later.
Notes
- How to tell when the turkey is cooked: Ground turkey should be fully browned and no longer pink in the center. Use a meat thermometer if you’re unsure; the internal temperature should reach 165°F (74°C).
- Preventing overcooking vegetables: If you’re adding veggies like bell peppers or zucchini to your turkey mixture, be sure to keep an eye on them. Vegetables can become mushy if overcooked, so aim to add them in the last few minutes of simmering for a tender yet crisp texture.
- Adjusting spiciness: Start with a small amount of chili powder, and taste as you go. If you like it spicier, gradually add more or a pinch of red pepper flakes. You can also add a dash of hot sauce to the turkey mixture for an extra kick!
- Prepping ahead: You can make the turkey filling in advance and store it in the fridge for up to 3 days. To freeze it, let the mixture cool completely, then transfer it to an airtight container for up to 3 months. When you’re ready to eat, simply reheat it on the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 12 minutes