Turkey Lettuce Wraps are a go-to here. The filling comes together quickly, is full of flavor, and can be enjoyed in many ways throughout the week.
Author’s Notes
The “Not a Salad Guy” Test
My husband prefers hearty dinners and usually skips salads unless there’s meat or grains involved. I wasn’t sure he’d like lettuce wraps, so I kept this one as lunches for a week before serving it. He loved it—completely obsessed—and the dish disappeared fast. My kids enjoyed the filling over rice.
After the initial success I made the filling again for meal prep and used it in several ways. It’s a versatile, reliable recipe that fits into plenty of meals.
Favorite ways to use the filling:
- Burrito bowls: Serve over cilantro-lime rice with beans and toppings.
- Tortillas: Fill and roll, then char on the stovetop for handheld tacos.
- Baked potatoes: Spoon filling into a baked potato and top with sour cream and green onions.
- Quesadillas: Sandwich filling and shredded cheese between tortillas and cook until crisp and melty.
Ingredients In Turkey Lettuce Wraps
| Ingredient | Why It Matters and Easy Tips |
|---|---|
| Ground turkey | I use 93/7 for good flavor without greasiness. Ground chicken also works well. |
| Beef bouillon powder | A small amount boosts savory depth and enhances the turkey’s flavor. |
| Tomato sauce | Adds moisture and helps the seasonings cling to the meat so the filling stays juicy. |
| Bell pepper and carrots | Provide sweetness, color, and texture—dice them small so they cook evenly. |
| Black beans and corn | Make the filling heartier and add pleasant contrast; canned or frozen both work. |
Chelsea’s Recipe Tip
How I Love Topping My Turkey Lettuce Wraps
- Diced avocado, guacamole, or a dollop of sour cream
- Fresh cilantro
- Lime wedges to squeeze over the filling
- Crumbled cotija cheese
- Hot sauce for heat
- Cilantro-lime sauce for brightness and extra flavor
What To Serve On The Side
- Simple quinoa salad or a green salad
- Roasted sweet potatoes or sweet potato fries
- Cucumber salad for extra freshness and crunch
Storage
- Store leftover turkey filling in an airtight container in the fridge for 3–4 days.
- Keep lettuce leaves separate in a resealable bag with a paper towel to absorb moisture.
- Reheat the filling on the stovetop or in the microwave, then assemble fresh wraps when ready to eat.
- Cilantro-lime sauce keeps in the fridge for 5–7 days and works well on salads, tacos, and bowls.
Other Favorite Ground Turkey Recipes:
Dinner
Greek Turkey Meatballs
Dinner
Ground Turkey Stir Fry
Dinner
Ground Turkey Sloppy Joes
Dinner
Asian Ground Turkey Bowls
Turkey Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- 1 large red pepper, finely diced (about 1 1/2 cups)
- 2 large carrots, peeled and finely diced (about 1 1/2 cups)
- 1 pound lean ground turkey (93/7)
- 1/2 cup tomato sauce
- 3/4 cup black beans, drained and rinsed
- 3/4 cup corn, thawed if frozen
- 1 head Boston or romaine lettuce, for serving (or cooked rice)
- Cilantro-lime sauce, for serving (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons beef bouillon powder (optional; adds savory depth)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- If making wraps, wash and dry individual lettuce leaves and let them air-dry while you prepare the filling. If serving over rice, cook the rice first.
- Heat the olive oil in a large cast-iron or heavy skillet over medium-high heat. Once hot, add the diced carrots and red pepper. Sauté, stirring occasionally, about 5 minutes until they begin to soften.
- Push the vegetables to the edges of the pan and add the ground turkey to the center. Add all the seasoning mix. Crumble the meat and cook until no longer pink, about 5–8 minutes, stirring so the vegetables incorporate with the meat.
- Stir in the tomato sauce, black beans, and corn. Scrape the bottom of the pan to release browned bits, then simmer 3–5 minutes until everything is heated through. Remove from heat and let the filling cool slightly.
- Spoon a generous portion of the filling into lettuce leaves or over rice. Top with diced avocado, cotija, a squeeze of lime, cilantro, and cilantro-lime sauce if desired. Serve immediately.
Recipe Notes
Tip: Cilantro-lime sauce brightens the dish—use your favorite version. If you skip the beef bouillon powder, taste and add a little extra salt if needed.
Serving suggestions: Top with avocado, a sprinkle of cotija cheese, and fresh lime wedges.
Storage: Store leftover filling in an airtight container for 3–4 days. Keep lettuce leaves separate with a paper towel to absorb moisture. Cilantro-lime sauce keeps for 5–7 days in the fridge.
Nutrition
Nutrition information is an approximation.