Turkey Taco Lettuce Cups

Turkey Taco Lettuce Cups

Last updated: April 2018

Packed with flavor and protein but still light, these taco lettuce cups are a great option for dinner tonight.


  • 1/2 tablespoon olive oil (or avocado oil)
  • 1/4 cup yellow or red onion, diced
  • 1 clove garlic, minced
  • 1 pound lean ground turkey
  • 1 tablespoon Chipotle in Adobo Puree* (see note)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1 cup water
  • 1 (14oz) can Low Sodium black beans, rinsed and drained
  • 1/3 cup cheddar cheese, finely shredded
  • 1/2 red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onion, diced
  • 6 large romaine lettuce leaves

Makes 6


  1. In a large pan over medium heat add oil and onion. Saute 4 minutes.
  2. Add in garlic and saute for another minute.
  3. Add in meat. Break up and cook until no longer pink.
  4. Add in Chipotle in Adobo puree, cumin, chili powder and salt, allow spices to toast for 1 minutes while stirring.
  5. Add in water, stir, mix in beans and let simmer for 2-3 minutes.
  6. Wash lettuce leaves under cold water and pat dry with a paper towel.
  7. Serve a scoop of taco meat in each lettuce leaf, top with diced bell pepper, red onion, cilantro and a sprinkle of cheese.
  8. *Note: Find a 7oz can of Chipotles in Adobo sauce in the International aisle of the grocery store. Using a hand held stick blender or a blender or a mini food processor, puree all the chilies and the liquid in the can into a thick pureed sauce. For this recipe you will use 1 tablespoon of the puree, the remaining puree can be frozen in a plastic resealable bag. Pour puree into the bottom of the bag, label and date the bag. Simply break off a piece of frozen puree for your next recipe.

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Nutrition facts

Per Serving

  • calories: 182
  • calories from fat: 79
  • cholesterol: 61mg
  • dietary fiber: 2.9g
  • potassium: 363mg
  • protein: 17.8g
  • saturated fat: 3.2g
  • sodium: 241mg
  • sugars: 0.6g
  • total carbohydrates: 5.2g
  • total fat: 9.8g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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