Veggie Turkey Taco Lettuce Wraps
User Reviews
4.8
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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
Description
This recipe prepares a filling by browning ground turkey with chopped onion and seasoning it with chili powder, cumin, garlic powder, coriander, salt, and pepper. The recipe then adds chicken broth and an assortment of diced vegetables—broccoli, cauliflower, zucchini, and carrots—which are cooked covered until tender-crisp. Tomato sauce and torn spinach are folded in last to complete the filling’s texture and flavor.
The filling is spooned into romaine lettuce leaves or other lettuce "cups," creating taco-style wraps that are lighter than traditional tortillas. Additional toppings such as shredded cheese, avocado, fresh cilantro, diced tomato, and sour cream can be added to suit personal taste.
The vegetable choices are flexible and can be adjusted by preference or availability, with a recommended chop size of around 1/4 inch for even cooking. This allows for a nutrient-rich, balanced filling that complements the lean protein base for a wholesome meal.
Ingredients
Filling:
- 1 ½ to 2 to 2 pounds ground turkey or lean ground beef or ground chicken, lean
- ½ cup onion chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 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 broccoli chopped
- 1 cup cauliflower chopped
- 1 cup zucchini chopped
- 1 cup carrot chopped
- 8 to 12 to 12 ounces tomato sauce
- 2 cups spinach torn
For Serving:
- romaine lettuce leaves or other lettuce "cups"
- cheese shredded
- avocado diced
- cilantro fresh
- tomato chopped
- 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 info is based on the filling only and does not include optional serving toppings.
- Vegetables are fully customizable; use about 4 cups chopped + 2 cups spinach, chopped small for quick cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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