Simple Week Night Dinners // 02

I love Mexican food. Especially the fresh cilantro and avocado. I came up with this healthier take on a taco that still packs a lot of flavor. Lean ground turkey and iceberg lettuce leaves replace the ground beef and tortilla shells. It comes together in less than 30 minutes – and the leftovers are great for lunch at the office the next day.


Taco Lettuce Wraps

2 T extra virgin olive oil
1 cup sliced yellow onion
1/2 cup sliced red bell pepper
1 Ib. 99% fat-free ground turkey
1 t garlic powder
1 t cumin
1 t chili powder
1 t salt
3/4 cup water
lime, halved
6 large iceberg lettuce leaves
1 small avocado, diced
1 roma tomato diced
sour cream



Heat the extra virgin olive oil in a skillet over medium heat. Add the onion and bell pepper, saute until soft (five minutes). Add the ground turkey; brown while stirring occasionally (10 minutes). Meanwhile, wash and prep the lettuce, avocado and tomato. When the turkey is no longer pink, add the garlic powder, cumin, chili powder, salt and water to the skillet. Simmer over low heat for 10 minutes. Remove from heat and squeeze half of the lime juice over the skillet. To assemble the lettuce wraps, scoop 1/2 cup of the turkey, bell pepper and onion mix into a lettuce leaf . Top with avocado, tomato, cilantro and sour cream.


To avoid soggy lettuce at work the next day, keep all the parts of the taco lettuce wrap separate and don’t assemble until right before you are ready to eat.



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