Found this tasty lettuce wrap recipe at foodnetwork.com, but decided to turn it into a salad. The chili, cumin and cayenne spice on the turkey is fabulous, especially up against the refreshing finish of lime salad dressing on the lettuce. This beauty whipped up in minutes too! And this time of year, I’m always on the hunt for fast and healthy meals I can make in between holiday shopping and gift wrapping 🙂
The following makes 4 servings:
- 3 Tbsp oil, plus more for dressing
- 1 small red onion, thinly sliced
- 2 bell peppers (whatever color you like, I used red and orange), cored, seeded and thinly sliced
- 1 clove garlic, minced
- 1 lb skinless, boneless turkey breast, cut into thin strips (I used ground instead)
- 1/2 Tbsp ground cumin
- 1/2 Tbsp chili powder (I used a chipotle chili powder which gave it an extra kick)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 dashes cayenne pepper, add more for additional heat
- 6 large lettuce leaves
- 4 oz shredded cheese, such as cheddar or a Mexican blend
- Lime juice
Heat the oil in a large skillet over medium-high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper and cayenne and cook, stirring, until cooked through, about 5-10 minutes.
For the salad, cut up romaine hearts and toss with lime juice, olive oil, salt and pepper. Spoon some of the turkey mixture in the middle of the salad and top with cheese.
To build lettuce wraps instead, spoon a couple Tbsps of the turkey mixture on the inside of a lettuce leaf, top with cheese (you can also add sour cream or salsa if desired). Roll up like a burrito and close with a toothpick.