For a high protein, low carbohydrate meal, nothing beats this Turkey Lettuce Wrap Taco recipe. Ground turkey (or beef) is cooked with traditional Mexican flavors and ingredients like corn and beans and topped with a healthy dollop of Avocado Crema Dressing. This recipe ticks all the health boxes including gluten free and high fiber. Select a sturdy lettuce like iceberg or romaine that will hold up to the warm taco filling, or layer up on the softer lettuces like butter or Boston. Toppings include a creamy avocado based dressing made with Cabot Sour Cream, shredded Cabot Vermont Sharp Shredded Cheddar and sliced olives (if desired).
Looking for another great high protein entree? Check out our collection of high protein recipes for inspiration. As a cooperative of New York and New England farm families, Cabot is committed to creating the highest quality products and recipes that best showcase the fresh flavors of our dairy products. Please share your thoughts about our Turkey Lettuce Wrap Taco recipe after you’ve tried it by rating and reviewing it. We’d love to hear what you thought!
Ingredients
- Cooking spray
- 1 pound lean ground turkey or beef
- 1 cup favorite salsa, plus more for topping
- 1 (4-ounce) can diced green chiles
1½ teaspoons taco seasoning
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
1 head lettuce
2 ounces Cabot Vermont Sharp Shredded Cheddar (about ½ cup)
- Sliced olives (optional)
1 avocado
2 garlic cloves, minced
- ½ cup Cabot Sour Cream
½ teaspoon salt
3 tablespoons lime juice
¼ cup cilantro, chopped
For the Avocado Crema Dressing
Directions
- COATÂ large skillet with cooking spray. Add turkey or beef, salsa, chiles and taco seasoning to skillet and place over medium-high heat.
- COOK, breaking up meat with spoon, until meat is cooked through and no longer pink, about 8 to 12 minutes.
- REMOVEÂ from heat and stir in corn and beans.
-
PREPARE the Avocado Crema Dressing by placing all dressing ingredients in a blender or food processor and blending until smooth. (Or substitute Cabot’s Plain Greek Yogurt.)
-
CUTÂ off stem at base of lettuce for lettuce wraps, then cut head in half lengthwise. Peel off individual leaves, then wash and pat dry. Use multiple leaves for each taco so they hold together well.
-
SCOOP about ½ cup meat into lettuce leaf wraps. Top with a dollop of Avocado Crema Dressing (or Cabot Plain Greek Yogurt), additional salsa, a sprinkle of shredded cheddar, and sliced olives if desired.
Recipe Note
6 low-carb/high fiber tortillas can be substituted for the lettuce leaves.
For another high protein Mexican-inspired dish try our Chicken Corn Tortilla Soup made with Cabot's Pepper Jack cheese.
Featured Products
For a high protein, low carbohydrate meal, nothing beats this Turkey Lettuce Wrap Taco recipe. Ground turkey (or beef) is cooked with traditional Mexican flavors and ingredients like corn and beans and topped with a healthy dollop of Avocado Crema Dressing. This recipe ticks all the health boxes including gluten free and high fiber. Select a sturdy lettuce like iceberg or romaine that will hold up to the warm taco filling, or layer up on the softer lettuces like butter or Boston. Toppings include a creamy avocado based dressing made with Cabot Sour Cream, shredded Cabot Vermont Sharp Shredded Cheddar and sliced olives (if desired).
Looking for another great high protein entree? Check out our collection of high protein recipes for inspiration. As a cooperative of New York and New England farm families, Cabot is committed to creating the highest quality products and recipes that best showcase the fresh flavors of our dairy products. Please share your thoughts about our Turkey Lettuce Wrap Taco recipe after you’ve tried it by rating and reviewing it. We’d love to hear what you thought!
Directions
- COATÂ large skillet with cooking spray. Add turkey or beef, salsa, chiles and taco seasoning to skillet and place over medium-high heat.
- COOK, breaking up meat with spoon, until meat is cooked through and no longer pink, about 8 to 12 minutes.
- REMOVEÂ from heat and stir in corn and beans.
-
PREPARE the Avocado Crema Dressing by placing all dressing ingredients in a blender or food processor and blending until smooth. (Or substitute Cabot’s Plain Greek Yogurt.)
-
CUTÂ off stem at base of lettuce for lettuce wraps, then cut head in half lengthwise. Peel off individual leaves, then wash and pat dry. Use multiple leaves for each taco so they hold together well.
-
SCOOP about ½ cup meat into lettuce leaf wraps. Top with a dollop of Avocado Crema Dressing (or Cabot Plain Greek Yogurt), additional salsa, a sprinkle of shredded cheddar, and sliced olives if desired.
