Close-up of Turkey Taco Lettuce Wraps, as seen on The Pioneer Woman, Season 23.
Recipe courtesy of Ree Drummond

Turkey Taco Lettuce Wraps

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings


Pico de Gallo:


  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
  2. Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
  3. Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
  4. Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.

Pico de Gallo:

Yield: 2 cups
  1. Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.