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Fresh & Zesty Turkey Lettuce Boats

Craving a satisfying yet light meal? These flavor-packed turkey boats deliver a delicious, low-carb experience in crisp lettuce cups. They're the perfect answer for a quick and wholesome weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Southwest-Inspired
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup 240 mL low-sodium chicken broth
  • 1 6 oz / 170 g can no-salt-added tomato paste
  • 1.8 lbs 820 g 93% lean ground turkey
  • 1 small yellow onion finely diced
  • ¼ cup 30 g finely diced red bell pepper
  • 12 large crisp leaves from Butter or Iceberg lettuce
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ancho chili powder
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp granulated garlic
  • ¾ tsp dried Mexican oregano
  • Pinch of cayenne pepper optional
  • Fresh cilantro and lime wedges for serving

Equipment

  • Wide Dutch oven or a heavy-bottomed pot
  • Silicone spatula or wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prep the Components: Carefully separate, wash, and pat dry the lettuce leaves; set them aside. Finely dice the yellow onion and red bell pepper. In a small bowl, combine the cumin, ancho chili powder, smoked paprika, granulated garlic, Mexican oregano, and optional cayenne.
  2. Build the Flavor Base: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 4–5 minutes until they begin to soften. Stir in the tomato paste and the prepared spice blend, and cook for another 60 seconds until fragrant.
  3. Brown the Turkey: Add the ground turkey to the pot. Use a spatula to break the meat into small crumbles as it cooks. Continue cooking until the turkey is browned all over and no longer pink, about 6–8 minutes.
  4. Simmer and Reduce: Pour in the low-sodium chicken broth, stirring to combine everything and scrape up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle bubble.
  5. Thicken the Filling: Reduce the heat to medium-low to maintain a steady, slow bubble. Allow the filling to cook, uncovered, for 20-25 minutes. The mixture is ready when the sauce has reduced and thickened enough to cling to the meat.
  6. Assemble and Serve: Spoon the warm turkey filling generously into the center of each prepared lettuce leaf. Garnish with fresh cilantro and offer lime wedges on the side for squeezing over the top just before eating.

Notes

Storage: Leftover turkey filling can be stored in an airtight container in the refrigerator for up to 4 days. Keep the lettuce leaves separate and refrigerated to maintain their crispness.
Protein Swaps: This recipe works wonderfully with lean ground chicken or ground sirloin as a substitute for turkey.
Make-Ahead: The turkey filling is perfect for meal prep. Make it up to 3 days in advance and gently reheat it on the stovetop or in the microwave for a near-instant meal.
Troubleshooting: If the filling seems too liquidy for your liking, simply continue to let it reduce on medium-low heat for another 5–10 minutes with the lid off.

🍽️ Nutrition Facts (Per Serving)

Serving Size: 2 lettuce boats
  • Calories: 305
  • Total Fat: 15 g
  • Saturated Fat: 4 g
  • Trans Fat: 0 g
  • Cholesterol: 109 mg
  • Sodium: 168 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 3 g
  • Total Sugars: 5 g
  • Protein: 32 g
  • Vitamin D: 0.4 mcg 
  • Calcium: 62 mg 
  • Iron: 3.6 mg 
  • Potassium: 725 mg