Ground Turkey Taco Lettuce Wraps Recipes

Steps:

• For the enchilada sauce: Heat the oil in a small saucepan over low heat. Whisk in the flour until combined. Whisk in the chili powder, paprika, garlic powder, 1/2 teaspoon salt, cumin and oregano until combined. Gradually add the broth, whisk constantly, and simmer until the mixture thickens, about 5 minutes.
• For the tacos: Heat the oil in a large skillet over medium-high heat. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, 3 to 5 minutes.
• Add the diced pepper and Enchilada Sauce to the cooked turkey. Taste and season with salt and pepper, if desired.
• To serve, spoon the turkey filling into the lettuce leaves and top with the shredded red cabbage, sliced avocado and cilantro sprigs.

Steps:

• 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 plate.
• Add the remaining teaspoon of olive oil, the 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 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 onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
• Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.

Steps:

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Steps:

• Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
• Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
• Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Steps:

• Rinse lettuce leaves and pat dry. Set aside.
• Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat.
• Add chopped onion.
• Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce.
• Add water chestnuts, green onions, and sesame oil.
• Continue cooking until onions are transluscent in appearance (about 2 minutes or so).
• Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center.
• To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf ... wrapping the lettuce around the mixture like a burrito.