These three healthy delicious lettuce wraps make for a super easy dinner any night of the week. Learn to make Vegetarian Lettuce Wraps, Turkey Taco Lettuce Wraps + Buffalo Chicken Lettuce Wraps.
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Buffalo Wing Sauce: https://amzn.to/2LRYA6Z
12 Inch Non Stick Pan: https://amzn.to/2t0noCK (my current fave!)
12 Inch Non Stick Pan: https://amzn.to/2tcubbI (lower price point)
Small Glass Bowls: https://amzn.to/2t5seyX
Spouted Glass Cup: https://amzn.to/2JOiLSV
7-Inch Santoku Knife: https://amzn.to/2HPdIQ5
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**VEGETARIAN LETTUCE CUPS: https://tinyurl.com/ycd2t6f6
Be sure to check out Well Plated: https://www.wellplated.com/
TURKEY TACO LETTUCE WRAPS https://tinyurl.com/y7m6xn5k
2 teaspoons extra virgin olive oil
1 small onion, chopped
2 bell peppers, chopped
2 cloves garlic, chopped
1 pound lean ground turkey
2 tablespoons taco seasoning
1/2 cup salsa
1/2 cup water
1 cup frozen corn
salt and pepper to taste
*optional toppings: radishes and avocado
Heat olive oil in a large non stick skillet over medium heat. Add in onion and a pinch of salt. Once the onions are beginning to look translucent (it takes about 5 minutes) add in the belle peppers and garlic. Cook for a couple more minutes, or just until you take the raw edge off of the garlic.
Push all the veggies to one side of the pan and add in the ground turkey. As the turkey cooks, use your spatula to break the meat up into little crumbles.
Once the turkey is no longer pink and beginning to brown on the outside add the taco seasoning, salsa, water and corn to the pan and mix everything together so that the veggies and meat are lightly coated with the spices.
Once everything is heated through, shut off the heat and build your lettuce cups.
I like to scoop the mixture in romaine lettuce cups and top with some chopped radishes and avocado but feel free to use your favorite taco toppings. Enjoy.
Nutrients Per Serving: Calories: 262; Total Fat: 10.7g; Saturated Fat: 3.4g; Cholesterol: 80mg; Sodium 303mg, Carbohydrate: 18.1g; Dietary Fiber: 2.8g; Sugars: 6.7g; Protein: 24.3g
HOMEMADE TACO SEASONING RECIPE:
2 tbsp. chili powder
1 tsp. garlic powder
½ tsp. onion powder
¼ tsp. cayenne pepper
1 tsp. oregano
1 tsp. paprika
1 tbsp. ground cumin.
Salt and pepper to taste
½ tsp. cocoa powder
Combine all ingredients in a small bowl. Store in an airtight container for up to 3 months.
BUFFALO CHICKEN LETTUCE WRAPS https://tinyurl.com/y8maaguj
2 teaspoons olive oil
1/2 onion, diced
1 cup diced celery
1 cup diced carrots
2 cloves garlic, diced
16 ounces shredded chicken (I like to use a rotisserie chicken)
1 tablespoon onion powder
1 teaspoon smoked paprika
1/2 cup hot wing sauce (this is the one I like)
1 head of butter lettuce
*Optional toppings: blue cheese dressing + sliced scallions
Heat olive oil in a large non-stick skillet and then add in onion along with a pinch of salt. Allow the onions to cook for about 5 minutes or until they are translucent.
Add in celery, onion, and garlic and cook for another couple of minutes.
Add shredded into the pan along with the onion powder, smoked paprika, and wing sauce. Gently toss everything together until all of the chicken and veggies are coated with the seasonings and sauce and heated through.
Shut off the heat and scoop filling into your lettuce cups. Top each one with a drizzle of blue cheese dressing and fresh chopped scallions. Enjoy!
Nutrients Per Serving: Calories: 279; Total Fat: 13.3g; Saturated Fat: 3.8g; Cholesterol: 46mg; Sodium 1556mg, Carbohydrate: 10.9g; Dietary Fiber: 2.4g; Sugars: 6.2g; Protein: 30.7g
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