Turkey and Veggie Lettuce Wrap Tacos With Pico and Lime

Why You’ll Love This Recipe

• Big taco flavor, lighter feel: crisp lettuce cups replace tortillas without sacrificing satisfaction.
• Fast weeknight cooking: one skillet, about 15 minutes on the stove.
• Colorful and crunchy: peppers, corn, pico de gallo, and cabbage add tons of texture.
• Easy to customize: make it mild or spicy, dairy-free, or extra saucy to your taste.

Grocery List

• Produce: 1 medium yellow onion, 1 red bell pepper, 2 cloves garlic, 1 cup corn kernels (fresh or frozen), 1 large head butter lettuce (or 2 romaine hearts), 2 Roma tomatoes, 1/4 red onion, 1 jalapeño (optional), 1 bunch cilantro, 2 limes, 1 small bag shredded cabbage (or 1/4 head cabbage)
• Dairy: plain Greek yogurt
• Pantry: olive oil, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, kosher salt, black pepper, tomato paste

Full Ingredients

Homemade Pico de Gallo (Makes about 1 cup)

• 2 medium Roma tomatoes, diced (about 1 1/2 cups)
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt

Turkey & Veggie Taco Filling

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 1 cup corn kernels (fresh or thawed frozen)
• 2 cloves garlic, minced
• 1 lb (454 g) lean ground turkey (93% lean recommended)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 3/4 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1/3 cup water (or low-sodium chicken broth)
• 1 tbsp fresh lime juice

For Serving

• 10–12 crisp lettuce leaves (butter lettuce for softer cups, or romaine for extra crunch)
• 1/2 cup plain Greek yogurt
• 1 cup shredded cabbage (green and/or purple)
• 1 lime, cut into wedges

Step-by-Step Instructions

Step 1: Make the pico de gallo

In a small bowl, combine the diced tomatoes, diced red onion, jalapeño (if using), cilantro, 1 tbsp lime juice, and 1/4 tsp kosher salt. Stir well and set aside while you cook the filling. This short rest helps the flavors blend.

Step 2: Prep the lettuce cups and toppings

Separate 10–12 large lettuce leaves. Rinse and dry them very thoroughly (a salad spinner helps). Arrange the leaves on a platter so they’re ready to fill.

Set out the Greek yogurt, shredded cabbage, and lime wedges for easy assembly.

Step 3: Sauté the onions and peppers

Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute. Add the diced yellow onion and diced bell pepper and cook for 5 minutes, stirring occasionally, until softened and lightly browned at the edges.

Step 4: Add corn and garlic

Add the corn kernels and cook for 1 minute. Stir in the minced garlic and cook for 30 seconds, just until fragrant (avoid browning the garlic).

Step 5: Brown the turkey

Add the ground turkey to the skillet. Use a wooden spoon to break it into small crumbles. Cook for 6–8 minutes, stirring frequently, until the turkey is no longer pink and is cooked through.

If you like to check with a thermometer, aim for an internal temperature of 165°F (74°C).

Step 6: Season and simmer until saucy

Sprinkle in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Stir for 30 seconds to toast the spices and coat everything evenly.

Add the tomato paste and stir until it dissolves into the mixture. Pour in the 1/3 cup water (or broth) and bring to a gentle simmer. Cook for 3 minutes, stirring occasionally, until the filling looks glossy and lightly saucy (not watery).

Step 7: Finish with lime and assemble the lettuce-wrap tacos

Turn off the heat and stir in 1 tbsp lime juice. Taste and add a pinch more salt if needed.

Spoon the warm turkey filling into lettuce leaves. Top each wrap with pico de gallo, a small dollop of Greek yogurt, and a sprinkle of shredded cabbage. Serve immediately with extra lime wedges.

Pro Tips

• Dry lettuce = crisp cups. After rinsing, dry leaves completely so they don’t get slippery or dilute the filling.
• Don’t overcook the turkey. Lean turkey can dry out; once it hits 165°F, move right into the simmer step with the sauce.
• Toast the spices. That 30-second stir in the hot pan makes the seasoning taste deeper and more “taco shop” like.
• Control the heat. For mild, skip jalapeño and use a sweet bell pepper. For spicy, add jalapeño or a pinch of cayenne (start with 1/8 tsp).
• Make it a build-your-own bar. Put lettuce, filling, pico, yogurt, and cabbage in separate bowls so everyone can customize.

Variations

• Cheesy version: Add 1/2 cup (2 oz) shredded cheddar or pepper jack to the skillet at the end; cover for 1 minute to melt before assembling.
• Extra veggie version: Add 1 cup diced zucchini or mushrooms with the peppers; cook an additional 2–3 minutes until tender.
• Different protein: Swap in 1 lb ground chicken or lean ground beef; cooking time is similar, but still cook to safe doneness.

Storage & Make-Ahead

Store the turkey filling in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 4–6 minutes, or in the microwave in 30-second bursts, until steaming hot and reaching 165°F (74°C).

Pico de gallo keeps best for up to 2 days refrigerated (it will release juices over time; stir before serving). Keep lettuce, cabbage, and yogurt separate. For the best crunch, assemble lettuce wraps right before eating.

Nutrition (per serving)

Approximate, for 1/4 of the turkey filling plus toppings and lettuce: 360 calories, Protein: 30 g, Carbohydrates: 18 g, Fat: 18 g, Fiber: 5 g, Sugars: 7 g, Sodium: 680 mg.