Salsa Turkey Lettuce Wraps are an easy, light and refreshing make-ahead lunch. Great for entertaining or meal prep for the week
This past weekend I spent three glorious days with 3 of my best friends for a girl's weekend.
While we felt sad that some of our other friends couldn't make it, we had an amazing weekend!
We were in Grayton Beach, and the weather could not have been any more perfect. The sun was brightly shining, the wind was blowing, and the white sandy beaches were hardly crowded.
Every morning, we woke up without alarm clocks, had a leisurely breakfast, took a bike ride, then trekked out to the beach with our chairs, towels, books, ice chest filled with water & adult beverages, and lunch/snacks.
I was in charge of the food for the weekend, so I made sure we ate one million veggies.
Every morning we had tons of veggies in our eggs and ate lettuce wraps for lunch.
When I'm on the beach, I don't really love to feel super stuffed, which is why lettuce wraps are my go-to lunch option for the summer. They're light and refreshing plus they don't make you feel overly full.
I also like that you can make the filling ahead of time and fill your lettuce leaves when you're ready to eat.
I like to make this in the morning and keep it in the fridge to eat at lunch. It's also nice to make this at the beginning of the week and eat throughout the week.
Yay for make-ahead, time-saving meals!
The great thing about this Salsa Turkey mixture is that you can use whatever you want.
The first batch I made, I used salsa verde & black beans. This round I used fresh salsa and kidney beans.
Use whatever salsa and/or beans you like.
It would also be equally delicious in a tortilla, served over eggs, or topped with cheese.
But will you promise me that if you don't serve it in lettuce wraps, you will add extra veggies on the side pretty please?
Salsa Turkey Lettuce Wraps
- 1 pound ground turkey
- 2 cups diced onion 1 large
- 1 teaspoon minced garlic 1 clove
- 1 ½ cups beans 15 ounce can, rinsed & drained
- 1 ¼ cup salsa
- ½ cup chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper optional
- lettuce for serving
- Add the turkey and onion to a large skillet. Heat over medium-high heat and crumble the turkey. Cook until the turkey is done.
- Drain off any excess fat. Return the turkey & onions to the skillet and stir in garlic. Heat to medium.
- Add in beans, salsa, chicken broth, salt, pepper, and cayenne pepper if using.
- Simmer for 15 minutes until most of the liquid has absorbed. Remove from heat.
- If serving immediately, transfer about ⅓ cup mixture to lettuce. Otherwise, transfer to a container and refrigerate until ready to enjoy.
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Amy @ Happy Healthy RD says
Lettuce wraps on the beach sounds like a perfect picnic lunch!
Tara | Treble in the Kitchen says
These sound really delicious and really simple!! Perfect for a week night!