The lovely Ashley and I had a catch-up date today, and couldn’t figure out where to eat. So instead of trying to find a restaurant that inspired us, Ashley came over and we finished up the leftover Christmas turkey!
I’m so glad we did, as it has inspired a whole new meal around here: turkey tacos in lettuce boats.
I like to use Romaine lettuce, so you get more of a lettuce scoop or boat than a wrap; if you use a Boston Bibb / Butter lettuce you could get a great wrap going.
We love Romaine for other reasons, including Caesar salads, and my latest favourite lunch: salmon salad (tin of salmon + mayo + flavourings) in a lettuce boat.
If you’re trying to eat Paleo, these turkey lettuce boats (without any added dairy toppings) will fit the bill. And you can also serve them in corn tortillas for some gluten-free deliciousness that everyone will love and find a bit more traditional!
Turkey Taco Lettuce Boats
These lettuce boats were an attempt to use up some leftover Christmas turkey in a new way, while feeding Ashley and I lunch focused on protein & veggies. And they turned out deliciously. For those of you who want traditional tacos, this would be great served in corn tortillas instead of the lettuce leaves. If you don’t have leftover turkey, you can use 1lb of fresh ground turkey, and just brown it before proceeding with the rest of the recipe.
Inspired by Skinny Taste’s Turkey Taco Lettuce Wraps, Serves 4
- 1 lb (450g) cooked turkey, chopped
- 2 teaspoons olive or coconut oil
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 carrot, peeled & diced
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 chipotle in adobo, minced (or 1 teaspoon chili powder)
- 2 teaspoons smoked paprika
- 3/4 cup water
- 1 cup of canned diced tomatoes
- 8 lettuce leaves (Boston Bibb/Butter Lettuce or Romaine works well here)
- optional toppings: grated Cheddar cheese, green onions, cilantro, lemon zest, Greek yogurt, salsa
In a large pan over medium-low heat, sweat the onion in the olive oil until translucent. Add the bell peppers and carrot, along with the cumin, salt, chipotle, and paprika. Turn the heat up to medium and coat the veggies with the spices. Cook for 5 minutes.
Add the turkey, canned tomatoes, and water, and bring to a boil. Turn the heat down to low and simmer for 20 minutes.
While the turkey taco mix is cooking away, wash and dry the lettuce.
Serve two lettuce boats per person, spooning the turkey mixture into the centre of each lettuce leaf. Top with your favourite toppings, and enjoy!