Turkey Lettuce Wraps with Fresh Pineapple Salsa

Turkey Lettuce Wraps with Fresh Pineapple Salsa

These lettuce wraps are light and fresh with a hint of sweetness and packed with protein.

Ingredients

  • 1 1/4 lb ground turkey
  • 1 head of Boston or Butter lettuce (or similar)
  • 1/4 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1/4 tsp salt
  • 1/4 tsp Italian seasoning
  • 1/4 cup water
  • For the salsa:
  • 1/2 avocado, diced into 1/2″ pieces
  • 1 medium tomato, diced
  • 3/4 cup fresh pineapple, diced
  • 2 Tablespoons red onion, finely chopped
  • 2 Tablespoons cilantro, finely chopped
  • 1/4 teaspoon salt
  • 1/4 of a Serrano chili pepper, very finely diced, remove seeds (optional for more heat)

Makes 6 servings

Directions

  1. Carefully separate lettuce leaves, rinse and pat dry with a paper towel or clean dish cloth and set aside.
  2. In a large saute pan over medium-high heat, saute ground turkey, breaking it up with a spoon until it’s cooked through and no longer pink.
  3. Add ground cumin, ground coriander seeds, Italian seasoning, salt and 1/4 cup water and stir to combine.
  4. Cover and remove from the heat.
  5. To make the salsa, in a bowl combine diced avocado, tomato, pineapple, onion cilantro, salt and Serrano pepper (optional) an stir to combine.
  6. To assemble each wrap, take a lettuce leaf and fill it with about 1/3 cup of the turkey mixture and top it with about 2 tablespoons of fresh salsa.

Tip: Unused portion of avocado can be stored with pit in a air tight container in fridge.

Nutrition facts

Yields 12 lettuce tacos. Serving size is 2 tacos.

calories: 239

calories from fat: 124

total fat: 13.8g

saturated fat: 2.4g

trans fat: 0.0g

cholesterol: 97mg

sodium: 315mg

potassium: 488mg

total carbohydrates: 6.1g

dietary fiber: 2.1g

sugars: 3.1g

protein: 26.9g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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