Spicy Turkey & Avocado Lettuce Wraps
A low-carb, high-volume lunch using lean ground turkey seasoned with taco spices, wrapped in crisp romaine lettuce.
Equipment
- 1 Large skillet
- 1 Wooden spoon For breaking apart the ground turkey.
- 1 Cutting Board & Knife For dicing the avocado and onion
Ingredients
- 8 oz 99% Lean Ground Turkey Using 99% lean is mandatory for the low-calorie profile
- 1 tbsp Taco Seasoning Low sodium preferred.
- 1/4 cup Water
- 6 large Romaine lettuce leaves Washed and dried completely.
- 1/2 small Avocado Diced.
- 1/4 cup Red onion Finely diced.
- 2 tbsp Salsa Pico de gallo works best
Instructions
Cooking the Protein
- Place the large skillet over medium-high heat. Add the lean ground turkey.
- Use the wooden spoon to break the turkey into small crumbles. Cook for 5-6 minutes until no pink remains.
- Reduce the heat to medium-low. Add the taco seasoning and the water to the skillet.
- Stir continuously for 2-3 minutes until the liquid reduces and coats the turkey evenly. Remove from heat.
Assembly
- Lay the romaine lettuce leaves flat on a plate.
- Divide the cooked, seasoned turkey evenly among the lettuce leaves.
- Top each wrap evenly with the diced avocado, red onion, and a spoonful of salsa.
Notes
- Macros: Calories: 245 kcal | Protein: 28g | Carbs: 12g | Fat: 9g (Per Serving)
- Lettuce Choice: Romaine hearts or butter lettuce work best for holding the meat without tearing. Iceberg lettuce tends to crack.
- Make it a Bowl: Chop the lettuce and serve this as a taco salad if you prefer eating with a fork.
- Storage: Store the cooked turkey separately from the lettuce and toppings. Microwave the turkey for 60 seconds before assembling to prevent wilted lettuce.
- Fat adjustments: The fat in this recipe comes entirely from the avocado. To drop the calories even lower, swap the avocado for 2 tablespoons of plain Greek yogurt.
- Spice Level: Add a pinch of cayenne pepper to the turkey while cooking if you want a thermogenic, spicy kick.