Turkey Taco Lettuce Wraps

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2 tbsp. plus 1 teaspoon olive oil

1 lb. ground turkey

Kosher salt and black pepper, to taste

1 red onion, chopped

3 garlic cloves, finely chopped

2 tsp. chili powder, plus more to taste

1 1/2 c. frozen corn kernels

1 15.5-ounce can black beans, drained and rinsed

8 to 12 Bibb lettuce leaves

Chopped fresh cilantro, pico de gallo, crumbled queso fresco and diced avocado, for topping

Lime wedges, for serving

Directions

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook, breaking up the meat into small pieces, until cooked through, about 6 minutes. Remove to a plate.

Add the remaining 1 teaspoon olive oil, the red onion and garlic to the skillet. Reduce the heat to medium low andcook, stirring, until tender, about 8 minutes.

Add the chili powder, turkey and 1 cup water to the skillet and increase the heat to medium high. Cook until most of the water is evaporated, 4 to 5 minutes.

Add the corn and beans and cook until heated through and no liquid remains, about 3 minutes. Season with salt and pepper.

Pile the turkey filling on the lettuce leaves. Top with cilantro, pico de gallo, queso fresco and avocado. Serve with lime wedges.

Nutrition

• Calories: 422
• Total Fat: 18 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 78 mg
• Sodium: 786 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 11 g
• Total Sugars: 4 g
• Protein: 32 g