Skip to main content

Recipe of the Week 5/1: Turkey Santa Fe Lettuce Wraps


1 tsp olive oil 

1/4 cup minced red bell peppers 

1/4 cup minced scallions 

12 oz leftover turkey breast, diced small 

1/2 cup canned black beans, rinsed and drained 

1/2 cup frozen spinach, thawed and drained 

2 tbsp diced jarred jalapeno peppers 

1 teaspoon cumin 

1 teaspoon chili powder 

1/2 teaspoon kosher salt 

1 cup reduced fat shredded Mexican cheese blend 

8 large Iceburg lettuce leaves 

12 tbsp Bolthouse Farms Cilantro Avocado Yogurt Dressing 


  1. Heat the oil in a large skillet over medium-high heat.
  1. Add the red bell pepper and scallions to the pan and sauté for 2 minutes until tender. 
  1. Add the diced turkey, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets mixed in with everything.
  2. Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. 
  1. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired. 

Meal Plan Check Boxes: 

4 Proteins 

1 Fats 

1/2 Dairy 

1 Vegetable 

Nutritional Facts: 2 lettuce wraps, Calories: 297, Carbohydrates: 21 g, Protein: 31 g, Fat: 13 g, Saturated Fat: 0.5 g, Cholesterol: 53 mg, Sodium: 1358 mg, Fiber: 6 g, Sugar: 4 g 

Adapted From 

Found by: Brianna Lawless, MS, RDN

You Might Also Enjoy...

Roasted Sweet Potatoes

Recipe of the Week 11/20: Roasted Sweet Potatoes

Ingredients: Olive oil spray 4 medium sweet potatoes 4 teaspoons olive oil 1 teaspoon garlic powder 3/4 teaspoon sweet paprika 3/4 teaspoon dried rosemary, or Italian seasoning 1/2 teaspoon kosher salt, and black pepper, to taste
Herb Roasted Turkey

Recipe of the Week 11/13: Herb Roasted Turkey

Ingredients: 1 10- to 12-pound turkey ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano divided 2 tablespoons butter (melted) 1 teaspoon salt 1 teaspoon freshly ground pepper Onion, apple, lemon and/or orange,
Crockpot Pork Tenderloin

Recipe of the Week 10/30: Crockpot Pork Tenderloin

Ingredients: 2 lbs Pork tenderloin (I used 2, 1 pound each) 1/2 tsp Sea salt 1/2 tsp Black pepper 1 tbsp Olive oil 2 cups Chicken broth, reduced sodium 3 tbsp Coconut aminos 1 tbsp Honey (I used sugar-free honey) 1/2 tbsp Apple cider vinegar