Seasoned ground turkey in crisp lettuce leaves with avocado, tomatoes, cheese and lime for a light low-carb meal.
# What You Need:
→ Turkey mixture
01 - 1 lb ground turkey
02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 1/4 cup tomato sauce
12 - 2 tbsp water
→ Lettuce wraps & toppings
13 - Butter lettuce leaves or romaine, about 12 large leaves (1 large head)
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup shredded cheddar cheese (optional)
16 - 1/4 cup red onion, finely chopped
17 - 1 avocado, diced
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - Wash and separate about 12 large lettuce leaves; pat dry with paper towels and set aside in the refrigerator until assembly.
02 - Warm 1 tbsp olive oil in a large skillet over medium heat. Add the finely diced onion and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.
03 - Add 1 lb ground turkey to the skillet. Break the meat into small pieces with a spatula and cook 5–6 minutes, stirring occasionally, until no pink remains.
04 - Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to bloom the spices and develop aroma.
05 - Add 1/4 cup tomato sauce and 2 tbsp water, stir to combine, then reduce heat and simmer 3–4 minutes until the mixture thickens slightly. Taste and adjust seasoning as needed.
06 - Spoon the turkey mixture into individual lettuce leaves. Top each with diced cherry tomatoes, shredded cheddar if using, chopped red onion and diced avocado. Garnish with fresh cilantro.
07 - Serve immediately with lime wedges for squeezing and optional hot sauce or jalapeño slices to taste.
