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Dinner recipe · from the recipe book

Chipotle-Style Turkey Lettuce Wraps with Fresh Salsa

Smoky, cumin-spiced ground turkey and black beans tucked into crisp, cool romaine leaves with a bright, juicy tomato salsa and creamy avocado.

Chipotle-Style Turkey Lettuce Wraps with Fresh Salsa

Ingredients

  • 1 lb454 gGround turkey, 93% lean
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1 medium119 gRed bell pepperdiced
  • 1 tbsp14 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1¾ tsp5 gChili powder
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ¼ cup60 gWater
  • 2½ medium300 gTomatoesseeded and finely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadodiced
  • 5 cups chopped240 gRomaine lettuceinner leaves separated, washed and dried

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro and half the lime juice. Set aside.
  2. Toss the avocado with the remaining half of the lime juice so it stays green; set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and red bell pepper and cook 4–5 minutes until softened.
  4. Add the garlic and cook 30 seconds until fragrant.
  5. Add the ground turkey and cook, breaking it up, 6–8 minutes until browned.
  6. Stir in the cumin, smoked paprika, chili powder, oregano and salt, and cook 1 minute.
  7. Add the black beans and water, then simmer 3–4 minutes until the liquid mostly cooks off and the turkey reaches 165°F (74°C).
  8. Spoon the turkey filling into the romaine leaves, top with the tomato salsa and avocado, and serve right away.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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