Turkey Taco Lettuce Wrap

Easy and fun to eat, this gluten-free, healthy turkey lettuce wrap recipe has zesty Tex-Mex flavor. Serve the lettuce wraps with tortilla chips and your favorite salsa.

Prep/Cook Time: 50 Minutes, Servings: 4

Ingredients

• ⅔ cup brown basmati rice
• 1⅓ cups water
• 2 tablespoons extra-virgin olive oil
• 1 pound 93%-lean ground turkey
• 1 medium onion, finely chopped
• 1 small red bell pepper, finely chopped
• 2 tablespoons chili powder, preferably ancho
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 cup canned (or cooked) black beans, rinsed
• ½ cup prepared guacamole
• ½ cup reduced-fat sour cream
• 12 large leaves Boston lettuce (from 2 heads)

Directions

1. Bring rice and water to a boil in a small saucepan. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and the water is absorbed, 30 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
   
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add turkey, onion, pepper, chili powder, cumin, garlic powder, salt and cayenne; cook, stirring, until the turkey is cooked through, 5 to 8 minutes. Add black beans and cook until heated thoroughly, about 2 minutes. Serve with the cooked rice, guacamole and sour cream in the lettuce leaves.

Nutritional Information

Per Serving: 492 calories; 24 g fat (6 g sat, 7 g mono); 77 mg cholesterol; 42 g carbohydrate; 0 g added sugars; 5 g total sugars; 31 g protein; 9 g fiber; 590 mg sodium; 922 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.