Ingredients
2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 lb. ground turkey
1 tsp. kosher salt
1 tbsp. tomato paste
1 tbsp. chili powder
1 c. low-sodium chicken broth
2 heads romaine lettuce, outer leaves separated
Shredded Mexican cheese
Chopped tomatoes
Chopped red onion
Chopped avocado or guacamole
Freshly chopped cilantro
Preparation
Step 1Heat oil in a large skillet over medium-high. Add onion and cook until just soft, about 5 minutes. Add turkey and season with salt. Cook, breaking up meat with the side of a spoon, until meat is cooked through, 4 minutes.Step 2Stir in tomato paste and chili powder and cook 1 minute. Add broth and simmer, stirring occasionally, until thickened, about 2 minutes more. Step 3 Double up lettuce leaves. Divide meat mixture among leaves. Sprinkle with cheese, tomato, onion, avocado, and cilantro and serve.
We like ground turkey for these because it’s low-carb, heart-healthy, and full of lean flavor, but by all means, if you’re a bigger fan of ground chicken or beef, both should work here too. You could also make this recipe using leftover Thanksgiving turkey. We don’t know about you, but after the carb-heavy main event, we’re all about lightening things up and giving them a little kick, and these lettuce wraps perfectly fit that bill. Speaking of, we went with straight chili powder here, but if you don’t have it or are more averse to spice, try swapping in taco seasoning instead. You can also get creative with your toppings—fresh avocado or guacamole, cheese, sour cream, and tomatoes all will help cut the heat, so mix and match your faves on these. We love these as lettuce wraps, but we’ve also been known to put this turkey mixture in between hard or soft tortillas or over rice, so you do you. This recipe is also great for meal-prepping: Make a big batch of filling, then reach for it throughout the week whenever you need a quick low-carb lunch or snack. Made these? Let us know how it went in the comments below.
