We love these turkey lettuce wraps because they are so delicious, you’ll WANT to save some leftover holiday turkey just to make them!
Get out the lettuce and get into a bariatric friendly recipe that is not only delicious but also light the days after your Thanksgiving holiday of indulging on mashed potatoes, gravy and desserts!
1 tsp olive oil
1/4 cup minced red bell peppers
1/4 cup minced scallions
12 oz leftover turkey breast, diced small
2/3 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen spinach, thawed and drained
2 tbsp diced jarred jalapeno peppers
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1 cup reduced fat shredded Mexican cheese blend
8 large Iceburg lettuce leaves
12 tbsp Avocado Cilantro Ranch Dressing
*Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender.
*Add the diced turkey, corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.
*Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.
Servings: 4, Size: 2 lettuce wraps
Carb: 21 grams
Fat: 13 grams