Veggie Turkey Taco Lettuce Wraps
User Reviews
4.8
153 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 Servings
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Course
Main Course
Veggie Turkey Taco Lettuce Wraps
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Filling:
- 1 ½ to 2 to 2 pounds lean ground turkey or lean ground beef or ground chicken
- ½ cup chopped onion
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt I use coarse, kosher salt
- ¼ teaspoon black pepper
- ½ cup chicken broth
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 8 to 12 to 12 ounces tomato sauce
- 2 cups torn spinach
For Serving:
- Romaine lettuce leaves or other lettuce "cups"
- shredded cheese
- Diced avocados
- fresh cilantro
- chopped tomatoes
- sour cream
- Cilantro Lime Dressing
Instructions
- In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
- Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
- Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
- Serve in lettuce wraps or cups with additional toppings.
Notes
- Nutrition Facts: the nutrition facts for this recipe were calculated based on the taco filling but do not include the (for serving) ingredients, as those are added based on personal preference.
- Vegetables: the vegetables are super customizable based on what you like or what you have on hand. I use about 4 cups chopped vegetables + 2 cups chopped spinach. Change up the variety however you like! Chop the vegetables in 1/4-inch pieces or slightly smaller (you're looking for small-diced veggies so they cook quickly and evenly).
Nutrition Information
Show Details
Serving
1 Serving
Calories
132kcal
(7%)
Carbohydrates
7g
(2%)
Protein
22g
(44%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
47mg
(16%)
Sodium
580mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 132kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 22g | 44% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 580mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
153 reviews
Excellent
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