Turkey Taco Lettuce Wraps
-2 tablespoons plus 1 teaspoon Olive Oil
-1 pound ground turkey
-Salt and pepper
-3 Garlic Cloves, finely chopped
-1 red onion, chopped
-2 teaspoons chili powder, plus more to taste
-1 ½ cups frozen corn kernels
-One 15.5 ounce can black beans, drained and rinsed
-8 – 12 bibb lettuce leaves
-1 cup pico de gallo, recipe follows
-2 avocados, diced
-½ 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
-½ white onion, chopped
-1 tablespoon chopped fresh cilantro
-½ teaspoon kosher salt
-Combine the tomatoes, jalapeno, lime juice, onion, cilantro, and salt in a small bowl and mix.
-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 pate with a paper towel to drain excess oil. Add the remaining teaspoon of olive oil, garlic, and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
-Return the turkey to the skillet. Add the chili powder and 1 cup of 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.
-Pile the turkey filling into the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime.
June Alzheimer’s Disease Awareness month:
Turkey Taco Lettuce Wraps are an easy one-pan meal that is low in saturated fat and has an emphasis on vitamin-rich vegetables which provides a well-balanced meal that promotes overall health and well-being.