Taco Turkey Wraps Recipes

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TACO TURKEY WRAPS



Taco Turkey Wraps image

Sour cream, taco seasoning, and shredded Mexican cheese bring south-of-the-border flair to deli turkey in the rapid wraps. The yield will be determined by the number of tortillas you use and the thickness of the slices.

Provided by Bibi

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 8h15m

Yield 36

Number Of Ingredients 6

⅔ cup sour cream
½ cup pico de gallo salsa, drained
2 tablespoons taco seasoning
6 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend
½ pound thinly sliced deli turkey breast

Steps:

  • Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
  • Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 5.5 g, Cholesterol 8 mg, Fat 2.8 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 197.8 mg, Sugar 0.2 g

TURKEY TACO LETTUCE WRAPS



Turkey Taco Lettuce Wraps image

Provided by Alyssa Gagarin

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons coconut oil
2 tablespoons all-purpose or gluten-free flour
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon garlic powder
Kosher salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1 1/2 to 2 cups vegetable broth
1 teaspoon coconut oil
1 pound ground turkey
Kosher salt and freshly ground black pepper
1 red or yellow bell pepper, diced
16 leaves butterhead lettuce, such as Boston or Bibb
1 cup shredded red cabbage
1 avocado, sliced
8 sprigs cilantro

Steps:

  • For the enchilada sauce: Heat the oil in a small saucepan over low heat. Whisk in the flour until combined. Whisk in the chili powder, paprika, garlic powder, 1/2 teaspoon salt, cumin and oregano until combined. Gradually add the broth, whisk constantly, and simmer until the mixture thickens, about 5 minutes.
  • For the tacos: Heat the oil in a large skillet over medium-high heat. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, 3 to 5 minutes.
  • Add the diced pepper and Enchilada Sauce to the cooked turkey. Taste and season with salt and pepper, if desired.
  • To serve, spoon the turkey filling into the lettuce leaves and top with the shredded red cabbage, sliced avocado and cilantro sprigs.

TURKEY TACO LETTUCE WRAPS



Turkey Taco Lettuce Wraps image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons plus 1 teaspoon olive oil
1 pound ground turkey
Kosher salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 red onion, chopped
2 teaspoons chili powder, plus more to taste
1 1/2 cups frozen corn kernels
One 15.5-ounce can black beans, drained and rinsed
8 to 12 bibb lettuce leaves
1 cup pico de gallo, recipe follows
2 avocados, diced
1/2 cup queso fresco, crumbled
2 tablespoons fresh cilantro, chopped
2 limes cut into wedges
4 Roma tomatoes, chopped
1 small jalapeno, seeds removed and finely chopped
Juice of 1 lime
1/2 white onion, chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt

Steps:

  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook the meat, breaking it up into very small pieces, until cooked through, about 6 minutes. Remove to a plate.
  • Add the remaining teaspoon of olive oil, the garlic and red onion to the skillet. Reduce the heat to medium-low and cook, stirring, until tender, about 5 minutes.
  • Return the turkey to the skillet. Add the chili powder and 1 cup water and increase the heat to medium-high. Cook until most of the water has evaporated, about 3 minutes. Add the corn and beans and cook until no liquid remains, about 3 minutes. Season with a sprinkling of salt and pepper.
  • Pile the turkey filling onto the lettuce leaves. Top with some pico de gallo, avocado, queso fresco, cilantro, and a squeeze of lime. Serve with additional lime wedges.
  • Combine the tomatoes, jalapeno, lime juice, onion, cilantro and salt in a small bowl and mix.

TACO LETTUCE WRAPS



Taco Lettuce Wraps image

Easy taco lettuce wraps.

Provided by Kristina72913

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 6

1 pound ground turkey
1 (16 ounce) package frozen corn
1 (15 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
1 (1 ounce) package taco seasoning mix
romaine leaves, rinsed and dried

Steps:

  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
  • Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g

QUICK TACO WRAPS



Quick Taco Wraps image

I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup cream cheese, softened
1/4 cup canned chopped green chiles
1/4 cup sour cream
2 tablespoons taco seasoning
1/2 cup bean dip
4 flour tortillas (10 inches)
1/2 cup guacamole dip
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.

Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.

SOUTHWEST TURKEY LETTUCE WRAPS



Southwest Turkey Lettuce Wraps image

If you're tired of the same old taco routine, give these a try. I tweaked a friend's recipe to suit our tastes and my family's loved it since. It's so tasty and low maintenance. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 pounds extra-lean ground turkey
1 small onion, finely chopped
2 tablespoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) tomato sauce
18 Bibb or iceberg lettuce leaves
3/4 cup shredded cheddar cheese
Optional toppings: Sour cream, salsa and guacamole

Steps:

  • In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 8-10 minutes., Stir in seasonings and tomato sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. Serve in lettuce with cheese and toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 806mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 43g protein. Diabetic Exchanges

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