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Recipe: Turkey Lettuce Wraps


I got this recipe from Jennie-O.  It was meant for tacos, but I wanted wraps
instead.  I left out a few things because of that (spinach & tortilla’s).



1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

½ cup finely diced red bell pepper

2 tablespoons chopped garlic

1½ tablespoons chopped ginger

1 teaspoon red chili flakes, if desired

⅓ cup rice wine vinegar

¼ cup low-sodium soy sauce

¼ cup fat-free low-sodium chicken broth

¼ cup finely chopped green onion

¼ cup finely chopped cilantro

8 whole wheat tortillas

2 cups finely cut spinach




In large non-stick skillet, cook ground turkey as specified on package. Always
cook to well-done, 165ºF as measured by a meat thermometer. Add bell pepper,
garlic, ginger and chili flakes, if desired. Cook 30 seconds or until fragrant. Do
not brown the garlic or the dish will taste bitter. Add vinegar and cook 2 minutes,
or until most of the vinegar has evaporated. Add soy sauce and cook 2 minutes
until it reduces to about 2 tablespoons liquid in pan. Add broth and cook 2 minutes
or until liquid reduces to about ¼ cup.


Remove from heat. Stir in green onions and cilantro. Cover to keep warm.

Place two tortillas on each plate and fill each half full with spinach and then top with
⅓ cup of the turkey mixture. Serve hot.


I usually double the recipe so it will last me a couple of days.
It’s so yummy!  If you try it, let me know what you think.

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