Turkey Lettuce Wraps

Continuing with my healthy theme, here is a recipe for Turkey Lettuce Wraps/Cups, whatever you want to call them. It’s using ground turkey instead of ground chicken (Recipe adapted from Cooking Light).

I think the artichoke hearts and all the veggies make this recipe special and super yummy and I love that this is so light and fresh tasting! I added bell peppers (of course!) and did not use the mozzarella cheese simply because I don’t think it’s needed for this one (see Cooking Light recipe if you want to add the cheese).

Hope you give this one a try and enjoy!!

Turkey Lettuce Wraps

Print Recipe

Turkey Lettuce Wraps

Course: Appetizer

Cuisine: American

Author: Hip Foodie Mom

Ingredients

• Cooking spray or olive oil
• 1 pound ground turkey
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 cup vertically sliced red onion or white
• 1 orange bell pepper sliced vertically in long strips
• 1 cup canned artichoke hearts drained and coarsely chopped
• 1/4 cup diced tomato you can use fresh or canned; I prefer fresh
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh flat-leaf parsley
• 10 green olives chopped
• 1 tablespoon fresh lemon or lime juice
• 8 Bibb lettuce leaves or just plain iceberg lettuce will do
• Sriracha sauce if you want a little kick

Instructions

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or olive oil.
• Add turkey, pepper, and salt to pan; cook for 3 minutes, stirring to crumble.
• Stir in onion and all ingredients (through green olives); cook for 3-4 minutes or until turkey is done. Season with salt and pepper.
• Cut lettuce in half and break off leaves.
• To serve: Spoon 1/4 cup turkey mixture (or more) into each lettuce leaf and squeeze fresh lemon or lime juice on top