Turkey Lettuce Wraps

Continuing with my healthy theme, here is a recipe for Turkey Lettuce Wraps/Cups, whatever you want to call them. It’s using ground turkey instead of ground chicken (Recipe adapted from Cooking Light). I think the artichoke hearts and all the veggies make this recipe special and super yummy and I love that this is so light and fresh tasting! I added bell peppers (of course!) and did not use the mozzarella cheese simply because I don’t think it’s needed for this one (see Cooking Light recipe if you want to add the cheese).

Hope you give this one a try and enjoy!!

Turkey Lettuce Wraps


  • Cooking spray or olive oil
  • 1 pound ground turkey
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 cup vertically sliced red onion (or white)
  • 1 orange bell pepper, sliced vertically in long strips
  • 1 cup canned artichoke hearts, drained and coarsely chopped
  • 1/4 cup diced tomato (you can use fresh or canned; I prefer fresh)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 10 green olives, chopped
  • 1 tablespoon fresh lemon or lime juice
  • 8 Bibb lettuce leaves or just plain iceberg lettuce will do
  • Sriracha sauce (if you want a little kick)


  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or olive oil.
  2. Add turkey, pepper, and salt to pan; cook for 3 minutes, stirring to crumble.
  3. Stir in onion and all ingredients (through green olives); cook for 3-4 minutes or until turkey is done. Season with salt and pepper.
  4. Cut lettuce in half and break off leaves.
  5. To serve: Spoon 1/4 cup turkey mixture (or more) into each lettuce leaf and squeeze fresh lemon or lime juice on top

with the sriracha chili sauce!

Hope you enjoy!


2 thoughts on “Turkey Lettuce Wraps

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