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veggie turkey taco lettuce wraps on white tray

Veggie Turkey Taco Lettuce Wraps

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Filling:

  • 1 ½ to 2 pounds lean ground turkey, or lean ground beef or ground chicken
  • ½ cup chopped onion
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt, I use coarse, kosher salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower
  • 1 cup chopped zucchini
  • 1 cup chopped carrots
  • 8 to 12 ounces tomato sauce
  • 2 cups torn spinach

For Serving:

  • Romaine lettuce leaves or other lettuce "cups"
  • Shredded cheese
  • Diced avocados
  • Fresh cilantro
  • Chopped tomatoes
  • Sour cream
  • Cilantro Lime Dressing

Instructions 

  • In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
  • Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
  • Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
  • Serve in lettuce wraps or cups with additional toppings.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the taco filling but do not include the (for serving) ingredients, as those are added based on personal preference. 
Vegetables: the vegetables are super customizable based on what you like or what you have on hand. I use about 4 cups chopped vegetables + 2 cups chopped spinach. Change up the variety however you like! Chop the vegetables in 1/4-inch pieces or slightly smaller (you're looking for small-diced veggies so they cook quickly and evenly).