These wraps are taco-seasoned ground turkey spooned into crisp romaine leaves and topped with avocado, shredded cheese and sour cream. The filling is cooked in one skillet with onion, garlic, chili powder, cumin and paprika, then finished with diced tomatoes and cilantro. Using lettuce in place of tortillas keeps the carbs at 4 grams per wrap. The recipe makes 4 servings and takes 25 minutes.
Save this recipe for later:
Because the filling is cooked and the toppings are cold, everyone can build their own wrap at the table.
What Goes in the Filling
- Ground turkey (1 pound): lean protein. Ground beef or chicken can replace it.
- Olive oil (1 tablespoon), onion (1 small, diced) and garlic (2 cloves, minced): the aromatic base.
- Spices: 1 tablespoon chili powder, 1 teaspoon cumin and 1 teaspoon paprika make the taco seasoning. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and, if you like heat, 1/4 teaspoon cayenne.
- Diced tomatoes (1 cup): fresh, or canned and drained. They add moisture and balance the spices.
- Cilantro (1/4 cup, chopped): folded in at the end.
- Romaine lettuce (1 head): the wrap. Separate the leaves.
- Toppings: 1 sliced avocado, 1/2 cup shredded cheddar or Mexican blend cheese, and sour cream if you want it.
Cooking the Filling
Heat the olive oil in a large skillet over medium heat and sauté the onion for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute more. Add the turkey, breaking it up with a spatula, and cook for 5 to 7 minutes, until browned and cooked through.
Stir in the chili powder, cumin, paprika, salt, pepper and cayenne, mixing well so the turkey is coated. Add the tomatoes and cook for 2 to 3 minutes, until heated through. Take the pan off the heat and mix in the cilantro. Spoon the filling into the lettuce leaves and add the avocado, cheese and sour cream.
If you do not have a large skillet, a deep frying pan works as well.
Changing the Wraps
- Heat: add diced jalapeños to the turkey, or more cayenne. For a milder filling, use less chili powder.
- Lime: a squeeze of lime juice over the filling brightens it.
- Cheese: pepper jack gives more spice, and crumbled feta adds tang.
- Other wraps: butter lettuce, cabbage leaves, collard greens or bell pepper halves can replace romaine.
- Green onions: a sprinkle adds freshness alongside the cilantro.
Serving and Storing
Guacamole and fresh salsa suit these wraps as dips, and cauliflower rice or zucchini noodles tossed with olive oil and garlic make a bigger plate. Sparkling water or unsweetened iced tea with lemon or mint works for drinks. A taco bar with several toppings lets everyone customize their own.
The filling keeps in an airtight container in the refrigerator for up to 3 days, which makes it good for meal prep. Keep the lettuce leaves separate so they stay crisp, then reheat the filling and assemble the wraps fresh.
Nutrition per Wrap
One wrap has about 350 calories, 22 grams of fat (7 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 30 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead?
Yes. Make the turkey filling up to 3 days ahead, refrigerate it in an airtight container, then reheat it and assemble the wraps with fresh lettuce and toppings.
What can replace lettuce?
Cabbage leaves, collard greens or bell pepper halves, all of which keep it low-carb.
How should leftovers be stored?
Refrigerate the filling in an airtight container for up to 3 days, and keep the lettuce separate to stay crisp.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Turkey Taco Lettuce Wraps: A Healthy Dinner Treat!
Ingredients
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the ground turkey, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Add the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to coat the turkey evenly with the spices.
Stir in the diced tomatoes and cook for another 2-3 minutes until heated through. Remove from heat and mix in the chopped cilantro.
To serve, spoon the turkey mixture into the lettuce leaves. Top with avocado slices and shredded cheese. Add a dollop of sour cream if desired.
Notes
For added flavor, consider adding diced jalapeños or a squeeze of lime juice to the turkey mixture.
You can also substitute ground turkey with ground beef or chicken for a different taste.
Nutrition
| Serving Size | 1 wrap |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 22g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 90mg |