Turkey Taco Lettuce Wraps

Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love. 

Turkey Taco Lettuce Wraps

Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better. 

But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.

Turkey Taco Lettuce Wraps

Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.

Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.

Turkey Taco Lettuce Wraps

Ingredients

  • 1 lb. ground turkey
  • 1 1/2 Tbsp. taco seasoning
  • shredded cheddar cheese
  • Greek yogurt
  • guacamole
  • romaine lettuce leaves

Instructions

  1. Place the ground turkey in a skillet over medium high heat and crumble it with a fork.
  2. Cook until it is no longer pink. Sprinkle on the taco seasoning and stir well.
  3. To assemble the tacos, place some of the meat onto a lettuce leaf, followed by cheese, Greek yogurt and guacamole.
http://www.feedmeseymourblog.com/turkey-taco-lettuce-wraps/

 

Chicken Lime Soup with Avocado

Sometimes, the weather here can be so fickle. One day, it is in the low 60s. You drive with the windows down, wear a tee shirt and bask in the warm glow of the sun. The next day, it is back in the low 30s and we end up bundling in a ridiculous amount of layers. The space heater pops back on, huddle under 2 blankets and drink lots of tea or coffee. It makes dressing very confusing. Helpful hint – always bring a jacket.

Days like this, when the skies threaten to unleash a snowstorm at less than a moment’s notice, they require soups. This soup has become on of my most favorites as of late. The chicken falls apart, absorbing all of the delicious tomato flavor. Topped with avocado to cool off, it is a great balance of spice and coolness.

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Chicken Lime Soup with Avocado
Recipe type: soup, winter, lunch
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Serves: 4
 
Ingredients
  • 1 boneless, skinless chicken breast
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and chopped
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 1 14.5 ounce can diced tomatoes
  • 2 Tbsp. cilantro plus additional for garnish
  • 1 medium lime
  • 1 avocado, sliced
  • Heat olive oil in a pot over medium heat. Add in onion, jalapeño and garlic and cook until onions are tender, about five minutes. Add chicken stock, canned tomatoes and chicken breast to the pot. Increase the heat to high and bring to a boil. Once the pot is boiling, reduce heat to medium low and cover. Let simmer for one hour. After simmering, remove the chicken breast from the pot and shred. Return it to the pot. Squeeze the juice of the lime into the soup and stir well. Add in chopped cilantro and mix well. Spoon into serving bowls or cups. Top with avocado slices and cilantro sprigs. Serve immediately.
Instructions
  1. Heat olive oil in a pot over medium heat. Add in onion, jalapeño and garlic and cook until onions are tender, about five minutes.
  2. Add chicken stock, canned tomatoes and chicken breast to the pot. Increase the heat to high and bring to a boil. Once the pot is boiling, reduce heat to medium low and cover. Let simmer for one hour.
  3. After simmering, remove the chicken breast from the pot and shred. Return it to the pot. Squeeze the juice of the lime into the soup and stir well. Add in chopped cilantro and mix well.
  4. Spoon into serving bowls or cups. Top with avocado slices and cilantro sprigs. Serve immediately.

 

Creamy Corn Baked Taquitos

I participated in a recipe swap this month and was assigned Mary Ellen’s blog, Cooking Creations. If you haven’t seen it yet, check it out. She makes mostly savory dishes. My kind of gal, since baking has never been my strong suit.

There were a lot of great dishes to choose from on her site. But once I saw the creamy corn taquitos, I knew what I would make. Taquitos are always really tasty so it was the filling that really caught my eye. I loved the idea of mixing corn and bell peppers with cream cheese. They turned out super tasty! I did NOT eat four in one sitting. I didn’t. I really didn’t.


Creamy Corn Baked Taquitos
Recipe type: appetizer, Mexican, quick and easy
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Serves: 3
 
Ingredients
  • 1 tsp olive oil
  • ½ small yellow onion, diced
  • ¼ each red and green bell pepper, chopped
  • ¼ cup corn
  • 4 oz cream cheese
  • ¼ tsp. chili powder
  • ½ tsp. smoked paprika
  • 6 corn tortillas
  • Salt
  • Cooking spray
Instructions
  1. Preheat the oven to 375 degrees.
  2. Heat your oil in a sauce pan over medium high heat. Add in the onions and peppers and cook until softened, about 2 minutes.
  3. Add the corn and spices and saute for 1 minute.
  4. Add in the cream cheese and stir until melted.
  5. Heat your corn tortillas, one at a time, in the microwave to get them soft.
  6. Place about 2 heaping teaspoons of filling in the center of each tortilla. Roll them tightly and place them, seam down, on a baking sheet.
  7. Bake for about 10 minutes until crisp.
Notes
Mary Ellen's original recipe calls for chili powder and cumin. I substituted smoked paprika for cumin, you can use either.

 

Garlic Lime Chicken Enchiladas

The world is divided into two types of people. Those who like Mexican food and those who don’t. My family falls into the second category. They laugh at my requests for Taco Bell or On the Border (fake as it may be). The dorito shell taco holds no appeal for them. They groan any time burritos turn up on the menu.

They’re crazy.

Right? Mexican food is, for lack of a better description, the bomb. You get something tasty and spicy and then wash it down with a margarita. What isn’t great about that? I could probably eat Mexican food at least once a week. My new favorite is these garlic lime chicken enchiladas. They’re a little spicy and a little garlicy and a little limey. They are also bright and pretty with speckles of cilantro and colorful sauce. I definitely think this is a great dish to make for new neighbors, friends who just had babies or anyone needing an easily-heated meal.

What’s your favorite Mexican dish?

Garlic Lime Chicken Enchiladas
Recipe type: Mexican, chicken, dinner
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Serves: 6
 
Ingredients
  • 3 cloves minced garlic
  • 1 thinly sliced red onion
  • juice of 1 lime
  • 2 tsp. cayenne pepper
  • 3 Tbsp. tomato paste
  • 2 chicken breasts, cooked and shredded
  • 2 cups rice
  • 1 can enchilada sauce
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 6 large flour tortillas
  • 1 cup cheddar jack cheese
  • 3 Tbsp. minced cilantro
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat butter and olive oil in a sauce pan over medium-high heat.
  3. Saute the onion until slightly soft.
  4. Add the garlic and saute until fragrant, about 1 minute.
  5. Add in lime juice, cayenne and tomato paste. Stir well to combine.
  6. Remove from heat. Add in chicken, rice and 2 Tbsp. cilantro and stir to combine.
  7. On a clean surface, assemble your tortillas. Put about 2 heaping spoonfuls of filling on each tortilla and wrap tightly. Place seam down in a glass baking dish.
  8. Pour enchilada sauce on top of the tortillas, covering evenly.
  9. Top with cheddar jack cheese and remaining 1 Tbsp. cilantro.
  10. Heat in the oven for 5 to 10 minutes until cooked through and cheese is melted.

 

Mini Veggie Quesadillas

I really enjoy food that is “mini”. I’m not sure why exactly. I guess I like the ease of it. Small, easy to grab, no need for a knife or fork. Typically served at fun parties. Yes, that must be it.

These mini veggie quesdaillas fit right into that mold. They’re crispy and loaded with veggies. You can knife and fork it if you want by adding sour cream and salsa. But you can also put the condiments in cute little cups for dipping. I will definitely whip up a batch to serve at my next gathering, whenever that may be.

Mini Veggie Quesadillas
Recipe type: appetizer, mexican, bite-sized, quick and easy
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4 small corn tortillas
  • 1 green bell pepper, diced
  • 1 small red onion, diced
  • ½ cup refried beans
  • ½ cup cheddar cheese
Instructions
  1. Heat a medium-sized pan over medium high and spray with non-stick spray.
  2. Lay your corn tortillas on a flat surface.
  3. Spread refried beans on two of the tortillas. Sprinkle the bell pepper and red onion evenly on the beans.
  4. Layer cheese on top of the veggies and place the other corn tortilla on top.
  5. Place the quesadilla in the pan and cook about 3 minutes until golden. Flip and cook about 3 more minutes golden on the other side.
  6. Serve with sour cream, salsa and cilantro (optional).