By Juanita Franco
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook until translucent, about 2-3 minutes.
Add the lean ground turkey to the skillet. Season with cumin, chili powder, salt, and black pepper. Cook until the turkey is browned and cooked through, breaking it into small pieces with a spoon, about 7-10 minutes.
While the turkey is cooking, drain and rinse the canned black beans. Dice the red bell pepper and set aside.
Once the turkey is cooked, add the black beans and diced red bell pepper to the skillet. Stir to combine and cook for another 2-3 minutes until the ingredients are warmed through. Adjust seasoning with more salt and pepper if needed. Remove from heat.
In a medium bowl, combine the corn kernels, diced avocado, remaining olive oil, lime juice, and a pinch of salt and pepper. Toss gently to combine to make the corn salad.
Wash and pat dry the lettuce leaves. Fill each leaf with a generous scoop of the turkey and black bean mixture.
Top the filled lettuce wraps with a spoonful of the corn salad. Serve immediately and enjoy!
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Healthy Wraps Salad recipe is ready in 35 minutes and features lean ground turkey, canned black beans, corn kernels and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook until translucent, about 2-3 minutes.
Add the lean ground turkey to the skillet. Season with cumin, chili powder, salt, and black pepper. Cook until the turkey is browned and cooked through, breaking it into small pieces with a spoon, about 7-10 minutes.
While the turkey is cooking, drain and rinse the canned black beans. Dice the red bell pepper and set aside.
Once the turkey is cooked, add the black beans and diced red bell pepper to the skillet. Stir to combine and cook for another 2-3 minutes until the ingredients are warmed through. Adjust seasoning with more salt and pepper if needed. Remove from heat.
In a medium bowl, combine the corn kernels, diced avocado, remaining olive oil, lime juice, and a pinch of salt and pepper. Toss gently to combine to make the corn salad.
Wash and pat dry the lettuce leaves. Fill each leaf with a generous scoop of the turkey and black bean mixture.
Top the filled lettuce wraps with a spoonful of the corn salad. Serve immediately and enjoy!
Calories per Serving: 350
Your Rating:
