Turkey Taco Lettuce Wraps

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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2 tablespoons plus 1 teaspoon olive oil

1 pound ground turkey 

Kosher salt and freshly ground black pepper

3 garlic cloves, finely chopped 

1 red onion, chopped 

2 teaspoons chili powder, plus more to taste 

1 1/2 cups frozen corn kernels 

One 15.5-ounce can black beans, drained and rinsed 

8 to 12 bibb lettuce leaves 

1 cup pico de gallo, recipe follows

2 avocados, diced 

1/2 cup queso fresco, crumbled 

2 tablespoons fresh cilantro, chopped 

2 limes cut into wedges

Pico de Gallo:

4 Roma tomatoes, chopped

1 small jalapeno, seeds removed and finely chopped 

Juice of 1 lime 

1/2 white onion, chopped

1 tablespoon chopped fresh cilantro

1/2 teaspoon kosher salt


  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.