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–+ servings
three romaine lettuce leaves filled with a ground turkey mixture with avocado, shredded cheese, corn, and salsa
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Turkey Taco Lettuce Wraps

Turkey Taco Lettuce Wraps are light, yet satisfying to enjoy for an easy weeknight dinner and are loaded with your favorite Mexican toppings.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 4-6 large leaves of romaine lettuce for taco shell
  • 1 package ground turkey lean
  • 3 green onions chopped,
  • 1/8 cup chopped flat leaf parsley
  • 1 green bell pepper chopped
  • 1-2 limes for garnish
  • 2 ears of corn peeled and washed
  • 1/2 cup Pico de Gallo
  • Shredded cheddar cheese for garnish
  • 1/4 tsp. onion powder
  • 1/4 tsp. red pepper chili flakes
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Bring a large pot of water to boil for the corn. Wash large lettuce leaves, and set aside on paper tower to dry.
    2 ears of corn, 4-6 large leaves of romaine lettuce for taco shell
  • In a medium satue pan, cook ground turkey. Once it is about half way cooked, add in your seasoning - onion power, red pepper flakes, oregano, paprika, cumin, salt and pepper. I made up my own taco seasoning, but to make it easier you can buy the packets of pre made seasonings. However, I recommend controlling your sodium intake and have fun creating your own!
    1 package ground turkey, 1/4 tsp. onion powder, 1/4 tsp. red pepper chili flakes, 1/4 tsp. dried oregano, 1/2 tsp. paprika, 1 1/2 tsp. ground cumin, salt and pepper to taste
  • While the meat is finishing cooking, your water should be coming close to a boil. Boil your washed corn for 5 minutes, then remove from water. Once cooled down, cut the corn off like you would do if you had braces.
  • Now, you are ready to assemble your tacos however you would like. I put my seasoned ground turkey first, corn and bell pepper next, Pico de Gallo, parsley and green onion and cheese on top and garnished with the lime. Enjoy just like a taco, or if you prefer cut up and eat like a taco salad. Enjoy!
    3 green onions, 1/8 cup chopped flat leaf parsley, 1 green bell pepper, 1-2 limes for garnish, Shredded cheddar cheese, 1/2 cup Pico de Gallo

Notes

I had left over red bell pepper and tossed them in my tacos as well.
Also, if you happen to have any avocados on hand, make a little guacamole to top off your tacos for a boost of monounsaturated fat!