Tex-Mex Turkey Lettuce Wraps keep dinner quick without leaving the plate short on texture or substance. The warm turkey filling has plenty going on, while the butter lettuce keeps each serving crisp and easy to eat.
Lean ground turkey gets its tex-mex flavor from chili powder, cumin, smoked paprika, garlic, and salsa. Black beans and corn make the filling heartier without adding extra prep, and the red bell pepper adds a little crunch and sweetness.
Once everything is spooned into the lettuce leaves, shredded cheese and tomatoes add another layer of texture.
Greek yogurt makes an easy cool topping against the seasoned turkey, and a little lime juice brightens everything at the end.
These lettuce wraps work especially well for a 30-minute weeknight dinner when something filling is needed without a long list of cooking steps.
Why You’ll Love This Tex-Mex Turkey Lettuce Wraps Recipe
Ready in 30 Minutes
The filling cooks quickly in one skillet, so this is an easy option for a busy evening.
Plenty of Texture
Warm turkey, tender beans, corn, crisp lettuce, tomatoes, and shredded cheese keep every bite from feeling one-note.
Easy to Serve
The filling and toppings can be placed on the table separately so everyone can assemble their own lettuce wraps.
One-Skillet Filling
Most of the cooking happens in a large skillet, which keeps cleanup manageable. A cutting board and sharp knife handle the small amount of chopping needed for the vegetables and toppings.
Filling Without Being Heavy
Turkey, black beans, cheese, and Greek yogurt give these wraps enough substance for a main meal while the lettuce keeps them fresh and crisp.
Ingredient Substitutions
Ground Chicken
Lean ground chicken can replace the ground turkey in the same amount. Cook it thoroughly before adding the remaining ingredients.
Romaine Lettuce
Large romaine leaves can replace butter lettuce if a firmer, crunchier wrap is preferred.
Cheddar Cheese
Reduced-fat cheddar can be used instead of the Mexican blend cheese.
Pinto Beans
Rinsed and drained pinto beans work well in place of black beans.
Fresh Corn
Cooked fresh corn can replace the thawed frozen corn in the same amount.
Sour Cream
Light sour cream can replace the Greek yogurt if needed.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Tex-Mex Turkey Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground turkey
- ½ cup yellow onion finely diced
- ½ cup red bell pepper finely diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup black beans rinsed and drained
- ½ cup frozen corn thawed
- ½ cup salsa
- 8 large butter lettuce leaves
- ½ cup reduced-fat shredded Mexican blend cheese
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- ¼ cup plain nonfat greek yogurt
- 1 tablespoon fresh lime juice
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground turkey. Cook for 5 minutes, breaking the turkey into small pieces with a wooden spoon.
- Add the onion and red bell pepper. Cook for 4 minutes, stirring occasionally.
- Add the garlic. Cook for 30 seconds.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir until the turkey is evenly coated with the seasonings.
- Add the black beans, corn, and salsa. Cook for 3 to 4 minutes, stirring occasionally, until heated through.
- Place 2 lettuce leaves on each serving plate. Divide the turkey mixture evenly among the lettuce leaves.
- Add the shredded cheese, diced tomatoes, and green onions. Add the Greek yogurt. Drizzle with the lime juice.
- Serve immediately.
Notes
Tips and Tricks
Drain the beans well – Extra liquid from the beans can make the turkey filling too wet for lettuce wraps. Choose sturdy lettuce leaves – Use large leaves without tears so they hold the filling more easily. Keep the filling warm and the toppings cold – The temperature contrast gives the wraps better texture. Adjust the salsa carefully – A very thin salsa can make the filling runny. Use a thicker salsa when possible.Storing and Reheating
Store the filling separately – Refrigerate the cooked turkey mixture in an airtight container for up to 4 days. Keep the lettuce and toppings in separate containers so they stay fresh. Reheat in the microwave – Heat one serving of the turkey mixture in short intervals until hot, stirring between intervals. Reheat on the stovetop – Place the turkey mixture in a skillet over medium-low heat and stir occasionally until heated through. Assemble after reheating – Add the warm filling to fresh lettuce leaves, then add the cheese, tomatoes, green onions, Greek yogurt, and lime juice.Nutrition
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