Spiced ground turkey in crisp lettuce cups with tomato, avocado and lime for a light, low-carb taco twist.
# What You Need:
→ Turkey Mixture
01 - 1 lb lean ground turkey
02 - 1 tbsp extra-virgin olive oil
03 - 1 small yellow onion, finely diced
04 - 2 garlic cloves, 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 fine salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 cup tomato sauce
12 - 2 tbsp water
→ Lettuce Wraps & Toppings
13 - 1 large head butter lettuce or romaine, about 12 large leaves
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup shredded cheddar cheese (optional)
16 - 1/4 cup red onion, finely chopped
17 - 1 ripe avocado, diced
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# How to Make It:
01 - Wash the lettuce leaves, separate them carefully and pat dry with paper towels or a clean kitchen cloth; refrigerate until assembly to keep crisp.
02 - Heat the olive oil in a large skillet over medium heat, add the diced onion and cook, stirring, until translucent, about 2–3 minutes; add the minced garlic and cook 30 seconds until aromatic.
03 - Increase heat to medium-high, add the ground turkey and break it up with a spatula; cook until no longer pink, about 5–6 minutes, stirring occasionally to ensure even browning.
04 - Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt and black pepper and cook 1–2 minutes to bloom the spices; add the tomato sauce and water, reduce heat to medium-low and simmer until slightly thickened, about 3–4 minutes.
05 - Spoon a portion of the turkey mixture into each lettuce leaf, then top with diced tomatoes, shredded cheddar if using, red onion, avocado and cilantro; fold gently to form a handheld wrap.
06 - Arrange the assembled wraps on a platter, serve immediately with lime wedges for squeezing over the filling.
