Keto Taco Lettuce Wraps
These quick and easy 20-minute keto taco lettuce wraps are super flavorful, high in protein, and low-carb. They have 30 grams of protein and are made with ground turkey. The perfect healthy weeknight dinner and meal prep recipe.
Ingredients
- 8 - 10 large lettuce leaves from a head of iceberg lettuce
- 1 lb lean ground turkey, 94% or 99%
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 medium red bell pepper, de-seeded and diced
- 1 tbsp taco seasoning, or fajita seasoning
- ½ tsp salt, more to taste
- ½ tsp black pepper
- ⅓ cup salsa (no added sugar), or diced tomatoes (with liquid + 1 - 2 tbsp of water if needed), plus more if needed
- ¼ cup fresh cilantro, finely chopped
- 1 lime, juiced
- ⅓ - ½ cup shredded cheese, cheddar or Mexican blend
- Toppings: fresh guacamole, fresh salsa, Greek yogurt, sour cream, cilantro, or sliced green onion
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add finely diced yellow onion and diced red bell peppers. Cook for about 5 minutes until the onions become translucent.
- While the onions and peppers are cooking, cut the core off the lettuce head, wash the lettuce leaves, and then break off all the large leaves. Place them on a paper towel to dry.
- Push the onion and peppers to the sides of the pan, creating space in the middle. Add the lean ground turkey to the center. Cook for 4 - 5 minutes, breaking up the turkey as it cooks and mixing it with the onions and peppers.
- When the turkey is no longer pink, add taco seasoning, salt, pepper, salsa, and fresh cilantro. Simmer on LOW for an additional 5 minutes. Then, taste and adjust the seasonings as needed. If you want a saucier taco filling, add up to ¼ cup more of the salsa. The filling should not be dry.
- Turn off the heat, add the lime juice, and mix in the shredded cheese until it's melted.
- Fill the lettuce cups with the turkey ranchero mixture. Top with fresh cilantro and a sprinkle of cheese. Serve immediately with salsa, sliced avocado, Greek yogurt, sour cream, guacamole, or chips. Enjoy!
Notes
Avoid soggy lettuce: Ensure that the lettuce leaves are completely dry after washing. Excess moisture can lead to soggy wraps. You can even pat them dry gently with a paper towel if needed.
Meal prep them: We love meal prep in our family, and you can definitely make this recipe ahead of time and store extra for meal prep. Simply store the turkey filling separately from the lettuce and assemble when you are ready to enjoy. Don’t reheat the lettuce, or else it will be soggy.
Use ground chicken or beef: We used ground turkey in these keto taco lettuce wraps because it is a great lean, healthy protein. You can certainly use ground chicken or ground beef too.
Lettuce: Iceberg lettuce is the best type of lettuce for lettuce wraps, especially in keto recipes. Romaine lettuce is a close second. Both are sturdy, with crisp leaves that can hold the filling well without tearing.
Freezing: You can freeze taco meat for up to 3 months. Simply cool the cooked taco meat, portion it into airtight freezer-safe containers, and label it with the date before placing it in the freezer. When you’re ready to use it, thaw it in the refrigerator before reheating.
Storing: Separate the lettuce leaves from the filling to prevent the lettuce from getting soggy, and store them in air-tight containers in the refrigerator for 3-4 days.
Reheating: Reheat the turkey filling in the microwave for 30 – 60 seconds until warm. Do not heat the lettuce. Assemble your turkey ranchero wraps in cold or room-temperature lettuce cups once the filling is warm, and enjoy!
Nutrition
Calories: 227kcal | Carbohydrates: 7g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 72mg | Sodium: 449mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1866IU | Vitamin C: 48mg | Calcium: 94mg | Iron: 2mg
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