Low-Carb Turkey Picadillo Lettuce Wraps
Leftovers tend to pile up at my house, but these Low-Carb Turkey Picadillo Lettuce Wraps were gone the next day! These delicious lettuce wraps with ground turkey, bell pepper, tomato sauce, and green olives are also Keto, low-glycemic, gluten-free, dairy-free, South Beach Diet friendly, and can easily be Paleo or Whole 30 with the right ingredient choices. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
(I’m spotlighting some of my favorite low-carb recipes
along with the new ones for the first few weeks of January, and these Low-Carb Turkey Picadillo Lettuce Wraps are easy and delicious!)I’m a firm believer that you can never have too many recipes for lettuce wraps, and they’re something I always enjoy when I’m focused on really low-carb eating. Through the years I’ve made so many lettuce wrap variations
that I’d have a hard time choosing a favorite, but these Low-Carb Turkey Picadillo Lettuce Wraps
were definitely amazing.
Ground turkey is simmered with onion, green pepper, tomatoes, chicken stock, and spices, with some chopped green olives and a generous amount of Green Tabasco Sauce giving it just enough zip to make it interesting. The word Picadillo comes from a Spanish word that means “to mince” and many countries have their own version of this ground meat dish, but the use of olives makes this recipe lean towards Cuban Picadillo.
Heat a little olive oil and saute the ground turkey until it’s starting to brown.
Then push the meat over, add a tiny bit more oil, and add the chopped onion and green bell pepper. Keep cooking until the onions and peppers are soft and starting to brown.
While the veggies cook, chop up 1/2 cup Spanish green olives, plus some slices to garnish the lettuce wraps if desired.
Add the chicken stock, crushed tomatoes, ground cumin, ground coriander, salt and papper, and let the mixture simmer on low heat about 20 minutes, or until most of the liquid has evaporated.
When there is only a small amount of liquid left in the pan, stir in the chopped green olives, green olive brine, and Green Tabasco sauce
, and about 10 minutes more. The pan should be nearly dry if you push the meat aside, otherwise the lettuce wraps will be too messy.
While the meat cooks, prepare the lettuce by removing damaged outer leaves and cutting away the core. I like to cut the lettuce in half and then pull away several pieces at once to make a double thickness of lettuce to hold the juicy filling.
Serve hot, with sliced green olives to garnish if desired.
Turkey Picadillo Lettuce Wraps
(Makes about 6 lettuce wraps; turkey Picadillo filling recipe inspired by a recipe in Food and Wine’s Quick from Scratch One-Dish Meals Cookbook.)
2 tsp. + 2 tsp. olive oil
1 lb. lean ground turkey (less than 10% fat)
1 large onion, chopped small
1 large green bell pepper, chopped small
1 can (14.5 oz.) chicken broth (Or use 1 2/3 cups homemade chicken stock if you have some.)
1 can (14 oz.) crushed tomatoes
2 tsp. ground cumin
2 tsp. ground coriander
salt and fresh-ground black pepper to taste (I didn’t use much salt, about 1/4 tsp.)
2-3 tsp. Green Tabasco sauce (or more)
1/2 cup chopped green olives + a few sliced green olives to garnish (preferably Spanish olives)
1-2 T green olive brine (from the jar of olives)
2 heads iceberg lettuce
Heat 2 teaspoons olive oil in a large non-stick frying pan, add the turkey, and cook over medium heat until it’s starting to brown, about 6-7 minutes. Push the meat over and add the other 2 teaspoons of oil (or as needed), add the chopped onion and green bell pepper, and continue to cook, turning occasionally, until the onions and peppers are soft and starting to brown on the edges.
Add the chicken stock, crushed tomatoes, ground cumin, ground coriander, and salt and pepper to taste and simmer over low heat until the liquid has mostly evaporated, about 20 minutes. When there is only a small amount of liquid left, stir in the Green Tabasco sauce, chopped green olives, and green olive brine, stirring to combine all the ingredients, and cook about 5-10 minutes longer, or until the pan is nearly dry.
While the meat is simmering, peel off any damaged out leaves of lettuce, cut away the core, and cut the heads in half. To serve, peel off a double layer of lettuce to form a cup, fill with the hot meat mixture, garnish with green olive slices, and eat!
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this recipe is great for low-carb or Keto diet plans, and with the right ingredient choices this can easily be Paleo or Whole 30. And as long as you use lean ground turkey, this would be approved for any phase of the South Beach Diet.
Find More Recipes Like This One:
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Ideas with Lettuce Wraps:
The BEST Slow Cooker Lettuce Wraps with Beef, Chicken, Pork, or Turkey ~ Slow Cooker from Scratch
Lettuce Wrap Fish Tacos with Spicy Cabbage Slaw and Avocado ~ Kalyn’s Kitchen
Beef Lettuce Wraps with Pickled Jalapenos ~ My Colombian Recipes
Asian Lettuce Cups (or Wraps) With Spicy Ground Turkey Filling ~ Kalyn’s Kitchen