Taco Lettuce Wraps

My family is taco obsessed. No joke. They could probably eat tacos 7 nights a week if I let them. I won’t complain too much though because taco meat is simple to prepare, can be made ahead of time, and I can easily slip in healthy ingredients without them batting an eye.

Muuuuaaaaahhhh. Mom always wins.

Perfect example is this new power taco recipe I whipped together last week. I am calling this power because it is filled with lean turkey, black beans, and quinoa. Lots of lean protein and fiber wrapped up in this pan of spicy tasty Mexican-inspired deliciousness. You will feel nourish and satisfied after eating instead of bloated and gross.

To keep it low carb I scoop my portion into a lettuce wrap but it’s also very good in tacos shells or on nachos. Basically, eat it the same way you would regular ground taco meat.

Let’s break down the recipe.

I started with ground turkey. Ground turkey is a great way to reduce fat and calories in tacos. With all the spices and condiments you can’t even tell the difference. I cooked it in a little olive oil and broke it into small pieces as it cooked.

Then I stirred in the spice packet, black beans, diced tomatoes, green chills, 1/2 cup water and brought to a boil.

Once it started to boil I reduce the heat and let the ground turkey mixture simmer for about 10 – 15 minutes.

Then I added 1/2 cup of cooked quinoa.

I try to keep a couple cups of cooked quinoa in the refrigerator or freezer at all times. It provides a great nutritional boost for many recipes. Try adding it to soups, chilis, meatloaf, and other ground meat recipes.

The last thing I did was stir in 1/4 cup chopped cilantro and juice from 1/2 a lime. Mmmmm so good! I love adding these two fresh flavors to mexican recipes. It provides a great pop of flavor.

If you are trying to keep carbs at bay then do what I did and eat it in a lettuce wrap. I topped mine with avocado, extra cilantro, a little cheese, and plain greek yogurt. I absolutely loved it.

This recipe makes about 8 (1/2 cup) servings so if you have leftovers just freezer for a future easy peasy dinner.

Power Taco Lettuce Wraps

5 from 2 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Calories: 190kcal

Author: Organize Yourself Skinny

Ingredients

• 1 teaspoon olive oil
• 1 lb ground turkey
• 1 1.13 ounce packet Simply Organic Southwest Taco Seasoning
• ½ cup water
• 1 15-ounce can black beans, drained
• 1 10-ounce can rotel diced tomatoes with green chilis
• 1 4-ounce can diced green chilis
• 1/2 cup cooked quinoa
• Lettuce leaves
• Shredded Mexican cheese optional
• Chopped avocado optional
• 
Cilantro optional

Instructions

• In a large sauté pan, on medium heat, heat 1 teaspoon of olive oil. Add in the ground turkey and cook until no longer pink. Break apart the meat as it cooks.
• Stir in the taco seasoning, water, diced tomatoes, and diced green chills. Bring to a boil and then simmer for 10 -15 minutes.
• Stir in 1/2 cup cooked quinoa.
• Serve in lettuce leaves with with your favorite taco condiments.

Notes

Make ahead instructions

This recipe can be made completely ahead of time and stored in the refrigerator up to 3 days or frozen 3-6 months. Use medium plastic storage freezer containers.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Fiber: 4g | Sugar: 4g