Turkey Taco Lettuce Wraps
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
521 kcal
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Course
Main Course
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Cuisine
Mexican
Turkey Taco Lettuce Wraps
Description
The Turkey Taco Lettuce Wraps recipe features ground turkey cooked thoroughly with taco seasoning and chicken broth until the mixture is flavorful and moist. Black beans are added and heated through, providing a creamy texture and additional protein. This blend is spooned into double layers of romaine lettuce leaves, which serve as a crunchy, fresh container and a lighter substitute for taco shells. The wraps are completed with diced tomatoes, red onion, shredded cheese, and sour cream, adding layers of texture and flavor. Fresh cilantro sprinkled on top adds a fresh, green aroma.
The turkey mixture is seasoned simply but effectively with taco seasoning to infuse classic taco flavors. Cooking with broth keeps the filling juicy without excess fat. The wrap format makes these easy to eat as handheld snacks or part of a light meal. The cheese options listed allow some variation to suit taste preferences, from mild Monterey Jack to tangy cheddar or spicy pepper jack. These wraps can be assembled quickly from common ingredients.
Leftovers of the turkey and black bean mixture store well in an airtight container in the refrigerator for up to three days. They can be reheated simply and used in taco salads by chopping the romaine and combining all toppings. This provides meal flexibility and useful ways to repurpose the filling. The choice of cheese and toppings can be adjusted to taste or dietary needs.
Ingredients
- 1 lb. ground turkey
- 3/4 cup chicken broth can sub water
- 2 Tablespoons taco seasoning
- 15 oz. black beans drained and rinsed
- 2 Roma tomato diced
- ½ cup red onion diced
- 1/2 cup sour cream
- 1 ½ cups cheese shredded, see notes
- 8 romaine lettuce each wrap uses 2 overlapped leaves, leaves
- cilantro Roughly chopped, to garnish, fresh
Instructions
- Cook and crumble the ground turkey in a pan over medium heat for 15 minutes, until cooked through.
- Add taco seasoning and ¾ cup chicken broth. Bring it to a boil, then reduce the heat to medium-low.
- Add the black beans and cook until heated through, about 5 minutes.
- Stack two lettuce leaves on top of one another for each wrap.
- Spoon ground turkey and black bean mixture into each lettuce wrap and sprinkle with remaining toppings and a dollop of sour cream. Top with fresh cilantro and serve!
Notes
- Use your preferred shredded cheese variety such as Monterey Jack, Cheddar, Pepper Jack, Queso, or Fontina, or mix several for complexity.
- Store leftover turkey and black bean mixture in an airtight container in the refrigerator and consume within three days.
- Repurpose leftovers in taco salads by chopping romaine lettuce and topping with reheated turkey and beans along with your preferred toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 121mg | 40% |
| Sodium | 613mg | 26% |
| Potassium | 1070mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 5885IU | 118% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 398mg | 40% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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