Lettuce wraps are an easy way to enjoy a low-carb meal. This recipe features lean ground turkey sauteed with zucchini and mushrooms served on butter lettuce leaves. You can make the lettuce wrap filling ahead of time, freeze it, then reheat and eat when you’re ready. If you’re packing lettuce wraps for lunch, make sure to store the lettuce leaves separately.
Ingredients for servings
1 small onion diced (approx. 1 cup)
1 medium zucchini diced
mushrooms (about 8-10 medium), diced
6 clove crushed garlic
1 tbsp cooking oil
lean ground turkey
0.5 cup tomato sauce
1 tsp sugar
0.5 tsp salt
2 tbsp chili powder or Tex-Mex spice mix
24 leaves butter lettuce
8 tbsp sour cream
Ground Turkey Lettuce Wraps
Heat large sauté pan over medium heat. Add oil, onion, mushrooms and zucchini to pan and cook 3-4 minutes. Add garlic and cook for 30 more seconds.
Add ground turkey and increase heat to medium-high. Cook until no longer pink, about 10-12 minutes, stirring occasionally to break up the meat.
Add tomato sauce, sugar, chili powder and salt to turkey, and stir to combine.
Remove from stove. To serve, spoon 0.25 cup turkey mixture onto one lettuce leaf. Top each wrap with 1 teaspoon of sour cream, and enjoy.