Turkey Lettuce Wrap Tacos
Turkey Lettuce Wrap Tacos are a perfect Low-Carb dinner; you can serve the tacos with a purchased Pico de Gallo or Guacamole to make it easier!
This recipe for Turkey Lettuce Wrap Tacos started on Twitter when Marisa from Food in Jars was talking about about a turkey lettuce wrap taco years ago, and when I checked the recipe, I couldn’t wait to try it. Then what makes the turkey tacos story especially fun is that a few years later I met Marisa at SXSW, and had a great time chatting with her in person. We’re still friends on social media, and fast forward quite a few years later and I’ve made these turkey tacos over and over. Through the years I’ve switched to eating the turkey mixture with crispy iceberg lettuce, although you can certainly use any type of lettuce you prefer.
And of course I never seem to make a recipe just like it’s written, so I added some green onions (and a lot more cilantro) to the turkey mixture, and I used a very generous amount of tomato-avocado salsa. It’s the seasonings with chiles, cumin, and chopped cilantro that seasons the turkey that makes these tacos so delicious, and believe me, these turkey tacos are a complete keeper, something you’ll make over and over.
The recipe makes a generous amount of the turkey mixture, but you won’t mind having a bit of this taco meat mixture left over to eat the next day. It will keep a day or two days pretty well in the fridge, or cut the recipe in half if you want a smaller amount. And you can definitely make these tacos with ground beef if you’re not a ground turkey fan.
I love the tomato-avocado salsa I used here, but when I had leftover turkey and the salsa mixture was gone I enjoyed this served with Pico de Gallo from a jar, and I think the tacos would be amazing with purchased guacamole as well, so that’s definitely an option if you want a version that’s a bit easier!
Want more tasty lettuce wraps?
If you’re a big fan of lettuce wraps like I am, check out Low-Carb Lettuce Wraps for lots more delicious ideas, including a few wraps made with collards or cabbage as well.
How to Make Turkey Lettuce Wrap Tacos with Tomato-Avocado Salsa:
(Scroll down for complete recipe with nutritional information.)
- Heat olive oil in large frying pan and cook the chiles and spices for a few minutes.
- Then add the ground turkey and cook over medium-high heat, until all the liquid evaporates and the turkey is nicely browned. (Most turkey has quite a bit of water, so be patient; this may take a few minutes.)
- While the turkey cooks, chop up the cilantro and slice the green onions.
- When the turkey is browned to your liking, stir in the chopped green onions and cook for a minute or so. Then turn off the heat and stir in the rest of the chopped cilantro and 2 T lime juice.
- While turkey cooks, peel and dice the avocado and mix with lime juice. Chop tomatoes, and then mix avocado, tomatoes, 1/4 cup of the chopped cilantro, and olive oil to make the salsa. Season with salt to taste.
- Cut the lettuce in half and cut out the core, then cut into quarters. If it needs it I would use a salad spinner (affiliate link) to crisp the lettuce (or make sure it’s clean.) Just skip that step if your lettuce doesn’t need washing.
- I like to use Kitchen Shears (affiliate link) to make cups to fill with taco meat, but trimming the lettuce is definitely optional!
- Fill the lettuce cups with the turkey mixture and top with a generous amount of tomato-avocado salsa; YUM!
Make it a Low-Carb Meal:
More Tasty Ideas with Lettuce Wraps:
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
I used minced garlic from a jar, but fresh garlic would be even better. Use diced green chiles, not Jalapenos unless you want it really spicy. I used about 1 1/4 cups chopped cilantro, 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste. Use any lettuce you prefer like romaine, Boston lettuce, or butter lettuce Recipe adapted from Molly Watson’s Turkey Tacos, discovered via Twitter from Marisa but that recipe is no longer online. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
To assemble tacos:
Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 96mgSodium: 385mgCarbohydrates: 10gFiber: 5gSugar: 4gProtein: 25g
I used minced garlic from a jar, but fresh garlic would be even better. Use diced green chiles, not Jalapenos unless you want it really spicy. I used about 1 1/4 cups chopped cilantro, 1 cup in tacos and 1/4 cup in salsa. Use more or less cilantro to taste. Use any lettuce you prefer like romaine, Boston lettuce, or butter lettuce
Recipe adapted from Molly Watson’s Turkey Tacos, discovered via Twitter from Marisa but that recipe is no longer online.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These tacos made with lean ground turkey and served inside lettuce are a perfect dish for any phase of the original South Beach Diet or any other low-glycemic or low-carb eating plan, even Keto. The tomato-avocado salsa does add some carbs but they both have fiber so the net carbs are pretty low.
Find More Recipes Like This One:
Use Lettuce Wraps to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Turkey Lettuce Wrap Tacos with Tomato-Avocado Salsa were first posted in April 2009; the recipe was last update June 2020.