Turkey Taco Lettuce Wraps and Red Chili Cauliflower

I love Mexican food.  When I used to make Mexican for dinner, it would consist of ground beef in tortilla shells, some sort of cheesy sauce, refried beans, rice, and I’m sure something else unhealthy yet yummy! My new version is flavorful, full of spice, and low calorie!

Turkey Taco Lettuce Wraps

  • 1 package Jennie-O Extra Lean Ground Turkey
  • 1 TBSP Homemade Taco Seasoning (See my pantry page on Pinterest)
  • Red, Yellow, and Orange peppers chopped (I used about a half of each.  I think peppers are a personal preference.)
  • 1 Jalapeno
  • 1/2 Sweet Onion
  • 1/2 – 1 cup Black Beans (If you want to save on sodium, use dry beans instead of canned.  Don’t forget to set them in water the night before!)
  • Large lettuce leaves
  • Salsa, Shredded Cheese, and Plain Greek Yogurt for toppings


  1. Brown turkey in large pan.  When finished, add in taco seasoning and a few tablespoons of water.
  2. Add onions and peppers and cook on medium heat until soft. (About five minutes)
  3. Add in black beans and cook just long enough to warm beans.  You don’t want them to get smushy.
  4. Serve in lettuce leaves and top with salsa, shredded cheese, and/or yogurt as you choose.

When we made ours, I made the serving sizes around 110 g of meat/veggies in the lettuce leaf.  This allowed for 6 servings under 200 calories a piece – with small amounts of condiments.  It was amazing!  Paired with the Red Chili Cauliflower from RemCooks.com I found through Pinterest, I had a very happy husband! I followed this recipe pretty much as written.  I used ground cumin instead of cumin seeds.  I actually forgot the cilantro and lime this time, and it was just as good as the first time.  The spices were just much more fierce!  I ate mine on the side of our wraps.  Adam actually put his in his wrap just like you might put rice or quinoa in there.  He loved it.  Hope you like it!


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