Turkey Taco Lettuce Wraps Recipe

I turned taco night into Lettuce Wrapped Tacos by stuffing romaine leaves with taco seasoned ground turkey and fresh veggies, creating a quick keto friendly low carb option that begs a closer look.

I always get a little excited when taco night goes low carb, so I started making Turkey Taco Wraps that feel like a cheat but aren’t. Ground turkey tucked into crisp romaine lettuce leaves somehow turns boring weeknight dinner into something kinda bold and slightly addictive.

Tacos With Lettuce Wraps became my lazy show-off move when friends drop by, because it’s quick and looks like effort even when it wasn’t. There’s a snap, a hit of spice, and you can pile on whatever bright bits you want.

Honestly, once you try it you’ll wonder why you waited so long.

Ingredients

• Ground turkey: lean protein, low in fat, keeps wraps light, may dry out if overcooked.
• Romaine lettuce: crunchy low calorie, adds fiber and freshness, sturdy enough for folding.
• Avocado: creamy fat mostly heart healthy monounsaturated fats, makes wraps richer and silky.
• Cheddar cheese: salty adds calcium and protein, melts into warm turkey for comfort.
• Taco seasoning: spices bring smoky savory heat and extra sodium, adjust to taste.
• Tomatoes: juicy, give vitamin C and brightness, balance the richer ingredients.
• Lime: zesty acid wakes flavors adds tang and a little vitamin C.
• Cilantro: fresh herby lift, adds aroma and brightness, some people dislike its soapiness.

Ingredient Quantities

• 1 lb ground turkey (93% lean, about 450 g; 85% is ok too)
• 1 tbsp olive oil or avocado oil
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tbsp taco seasoning (or homemade: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper)
• 1/4 cup chicken broth or water
• 12 large romaine lettuce leaves
• 1 cup shredded cheddar cheese or Mexican blend
• 1 cup diced tomatoes (about 2 medium)
• 1 ripe avocado, diced (or 1/2 cup guacamole)
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 lime
• Salt and black pepper to taste
• Optional: 1/4 cup sliced or pickled jalapeños

How to Make this

1. Prep everything first: rinse and pat dry 12 romaine leaves, finely chop the onion, mince garlic, dice tomatoes and avocado (or scoop 1/2 cup guacamole), shred 1 cup cheese, slice green onions, chop cilantro, and slice jalapeños if using. Measure out 2 tbsp taco seasoning (or mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper).

2. Heat 1 tbsp olive or avocado oil in a large skillet over medium-high heat until shimmering.

3. Add the chopped onion and cook about 3 to 4 minutes until soft and starting to brown, then add 2 minced garlic cloves and cook 20 to 30 seconds. Dont let the garlic burn.

4. Add 1 lb ground turkey to the pan, break it up with a spatula and cook until mostly browned, about 6 to 8 minutes.

5. Sprinkle in the 2 tbsp taco seasoning, stir to coat the turkey, then pour in 1/4 cup chicken broth or water to deglaze the pan. Let it simmer 1 to 2 minutes so flavors meld and the mixture stays a bit juicy. Taste and add salt and black pepper if needed.

6. If you want melty cheese, reduce heat to low, sprinkle the shredded cheese over the turkey, cover the pan for 1 to 2 minutes until cheese melts. Or just stir the cheese in if you like.

7. Warm the romaine if you prefer them pliable by wrapping in a damp paper towel and microwaving 10 to 15 seconds, or briefly press each leaf in the warm skillet for a few seconds. Make sure leaves are dry first or they get soggy.

8. Build the wraps: spoon turkey into each lettuce leaf, top with diced tomatoes, avocado or guacamole, a dollop of 1/2 cup sour cream or Greek yogurt, a sprinkle of cilantro and sliced green onions, and jalapeños if you like heat.

9. Squeeze fresh lime juice from 1 lime over the assembled wraps, add extra salt and pepper to taste, and serve right away. Leftover turkey keeps in the fridge 3 to 4 days and reheats well for another quick taco night.

Equipment Needed

1. Large skillet (10 to 12 inch) for browning the turkey and melting cheese
2. Heatproof spatula or wooden spoon to break up meat and scrape the pan
3. Chef’s knife for chopping, plus a cutting board (separate board for lettuce if you like)
4. Measuring spoons and a 1/4 cup measuring cup for the seasoning and broth
5. Box grater or hand grater for shredding the cheese
6. A few small prep bowls (mise en place) to hold chopped onion, tomatoes, avocado, cilantro, etc.
7. Salad spinner or clean kitchen towels/paper towels to rinse and dry the romaine leaves (dont skip drying or leaves get soggy)
8. Citrus juicer or fork and a small bowl or plate for squeezing the lime and assembling the wraps

FAQ

Turkey Taco Lettuce Wraps Recipe Substitutions and Variations

• Ground turkey: swap with ground chicken, lean ground pork, or crumbled firm tofu or plant based crumble — cooks about the same, seasoning maybe needs a touch more salt
• 1 tbsp olive oil or avocado oil: use canola, sunflower, or light grapeseed oil if you want a neutral flavor, or a little butter for richer taste
• 12 large romaine leaves: use butter or bibb lettuce, blanched cabbage leaves, collard green leaves, or small corn/flour tortillas if you dont need low carb
• 1 cup shredded cheddar or Mexican blend: swap for pepper jack, crumbled cotija or queso fresco, or a dairy free shredded cheese or nutritional yeast for a vegan option

Pro Tips

– Keep the turkey juicy: dont overcook it, and if it looks dry at the end add a tablespoon or two of chicken broth or even a splash of water and simmer a minute. Browning first helps flavor, but pull it off the heat a little early since it keeps cooking in the pan.

– Bloom the spices in the oil with the onion for 30 seconds before adding meat, it wakes up the flavor. If you only used pre-mixed taco seasoning add a pinch more cumin or smoked paprika to make it deeper.

– Prevent soggy lettuce by drying the leaves really well and keeping wet toppings separate until the last second. If you need pliable leaves warm them for just a few seconds, but dont steam them or they get limp fast.

– For faster assembly and better leftovers, cool the cooked turkey quickly, store saucey toppings (guac, sour cream, tomatoes) in separate containers, and reheat the meat with a tiny splash of broth so it doesnt dry out.