Turkey Fajita Lettuce Wraps

Turkey Fajita Lettuce Wraps

Spring has sprung a leak and it has brought my favorite cabbage patch kid look-alike in the grocery store: butter leaf lettuce! There aren’t many vegetables that I feel the urge to hug, and butter leaf lettuce happens to be one of them.

My view on lettuce wraps: tacos on a diet. My view on tacos: cooooooome to momma! After I took a couple of diggers on a poppy-filled jog through spring paradise, my sweetpea and I made a big pile of turkey fajitas and then made them into lettuce wraps. Correction: I made lettuce wraps…the boyfriend put the fajitas on a cheesy toasted sandwich bun and left me to my diet tacos rabit food.

They’re full of fajita flavor, they’re easy, they make leftovers. Done!

If you’ve been hanging out with The Roasted Root for quite some time, you’re familiar with the fact that dinner becomes breakfast with the simple addition of eggs and greenery. We used our fajita leftovers in a breakfast scramble, simply adding spinach and cheese.

Turkey Fajita Scramble

One dinner, one breakfast, one fajita!

Turkey Fajita Lettuce Wraps

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: Serves 4 to 6 people

Turkey Fajita Lettuce Wraps

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 4 cloves garlic, minced
  • 1 pound ground turkey meat
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • Butter leaf lettuce, rinsed and patted dry
  • Cheese and other toppings

Instructions

  1. In a large skillet or wok, heat olive oil over medium and sauté the onion until it begins to sweat and starts to become translucent, about 5 minutes.
  2. Add the bell peppers and continue sautéing another 7 minutes before adding the garlic. Cook until bell pepper is tender but still al dente. If at any point, the veggies look like they’re drying out, add a couple of tablespoons of water or broth to help them steam.
  3. Add the ground turkey meat along with all of the spices and salt. Stir and chop the meat into quarter-sized hunks. Continue stirring and cooking until meat is cooked all the way through, about 5 to 8 minutes.
  4. Prepare your lettuce wraps by spooning desired amount of fajita fixings on top of lettuce leaves. Add desired toppings, such as cheese, rice, beans, avocado, salsa or sour cream.
  5. Wrap and enjoy!
http://www.theroastedroot.net/turkey-fajita-lettuce-wraps/

Check out these other great recipes for Lettuce Wraps:

Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa from Coffee & Quinoa

Asian Steak Lettuce Wraps from Shared Appetite

Ginger Chicken Lettuce Wraps from A Kitchen Muse

Roasted Sweet Potato and Chorizo Lettuce Wraps from Perry’s Plate

Spicey Pork and Veggie Lettuce Wraps from Simply Scratch

Annnnnd…if you wanna make the fajita scramble, here’s what you need: About 2 to 3 cups leftover fajitas, 3 large handfuls baby spinach, 6 eggs, cheese and your favorite scramble toppings

Thank you to everyone who participated in my Bob’s Red Mill Giveaway! A winner was randomly chosen using a random number generator and has been notified through email.

Turkey Fajita Lettuce Wraps

Comments

  1. says

    Oh yum – this is my favourite way to eat tacos/fajitas anything of the sort – the lettuce adds so much flavour and crunch (without the horrible crumbling taco shell!). I love the idea of using this as a breakfast recipe too – and I know Jesse would love it!

  2. says

    Thanks so much for the shout-out! Love your site. Aren’t lettuce wraps awesome? And you’re right… they are diet tacos. But then if you are like me, you eat a million of them because you know the are healthy, and thus negate the whole “healthy eating” thing.

    • Julia says

      You’re welcome, Chris! I love a good lettuce wrap and your Asian Steak version had my mouth watering! What I don’t eat in unhealthy food I make up for in sheer volume too! :)

  3. says

    Tacos are in my top 3 fav foods. I can easily put away like a million of them, so I’m happy for the idea to make them into lettuce wraps! (Especially because I loooooo lettuce. Tastes like crunchy water with a hint of chlorophyll– whats not to love!?)

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