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Dinner recipe · from the recipe book

Grilled Turkey Breast Lettuce Wraps with Charred Salsa

Smoky oregano-paprika turkey breast, grilled and sliced, tucked into crisp romaine with a charred tomato-jalapeño salsa, sweet grilled zucchini and cool feta-yogurt drizzle.

Grilled Turkey Breast Lettuce Wraps with Charred Salsa

Ingredients

  • 1¼ lb600 gTurkey breast, boneless skinlesspounded to an even 3/4-inch thickness
  • 2 tbsp24 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 3 cloves9 gGarlicminced
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 lime, juiced44 gLime juice
  • 3 medium370 gTomatoeshalved
  • 1 whole14 gJalapeñoleft whole
  • 1 medium110 gRed onioncut into thick rings
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1½ medium300 gZucchinicut lengthwise into planks
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 5 cups chopped240 gRomaine lettuceseparated into whole leaves

Steps

  1. In a bowl, stir together half the olive oil, the paprika, oregano, garlic, half the salt, the black pepper and half the lime juice. Coat the turkey breast in this marinade and let it sit 20 minutes.
  2. Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
  3. Brush the tomato, the whole jalapeño, the red onion and the zucchini with the remaining half of the olive oil.
  4. Grill the turkey breast 5 to 7 minutes per side, until it reaches 165°F (74°C) in the center. Rest it 5 minutes, then slice thinly.
  5. While the turkey grills, grill the tomato, the jalapeño and the red onion 3 to 4 minutes per side until charred, and the zucchini 2 to 3 minutes per side until tender with grill marks.
  6. Make the salsa: seed the charred jalapeño (keep the seeds for more heat) and chop it with the charred tomato and red onion, then toss with the cilantro, the remaining half of the lime juice and the remaining half of the salt.
  7. Make the drizzle: stir the feta into the greek yogurt, adding a splash of water if it's too thick to drizzle.
  8. Cut the zucchini into strips. Fill the romaine leaves with the turkey and zucchini, spoon on the charred jalapeño salsa and finish with the feta-yogurt drizzle.

Contains: Milk.

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

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