Healthy, fast, and EASY, these veggie turkey taco lettuce wraps are a favorite weeknight meal. The SIX CUPS of vegetables are customizable and the flavors are fantastic!
I’d just like to say that there is a whole lot to feel good about when your weeknight tacos are jazzed up with over six cups of vegetables and piled high inside lettuce wraps.
This recipe is loudly and proudly declaring that a healthy dinner can also taste amazingly delicious!
And just like any good taco recipe, these lettuce wraps can be piled high with all of the taco toppings you know and love. Talk about a flavor + color + texture explosion. They are incredible.
The inspiration is real
I’ve been tinkering with this recipe for a while, taking the majority of inspiration from my go-to (dare I say, best-ever) taco recipe.
This loaded veggie version has become a quick favorite. Besides a little extra chopping, it is just as easy and delicious as making regular tacos.
I decided to live life on the edge and bring this as a take-in meal to a couple families over the last few weeks. For the families with younger kids, I added in a container of hot, cooked brown rice. You know, just in case the excess vegetables scared anyone.
But apparently, everyone loved it, and I had multiple requests for the recipe. Also, the leftovers of this meal are insane. So, so yummy.
Making Tacos Is Easy
Like, really easy. The hardest part of this recipe is making sure you have fresh vegetables on hand AND taking a few extra minutes to choppity-chop them all up.
Ground beef, chicken or turkey will work here – I usually use ground turkey. Brown it up with some chopped onions and then throw in those pantry spices.
Vegetables Galore
The six cups of vegetables are super customizable depending on what you like or what you have on hand.
I like to use about a cup of each of these:
- carrots
- zucchini
- broccoli
- cauliflower
And then about two cups of spinach (added later). So if you want to change things up, you’ll want about four (or more) cups of chopped vegetables + two cups of spinach (or kale).
Veggie heaven. That’s a thing. And it’s yummy.
These crunchy little vegetables will cook down just a bit before the other ingredients are added.
I throw in a little chicken broth and cover the pan so the vegetables can steam and cook until crisp tender.
After the vegetables are tender to your liking, stir in the tomato sauce and then add the spinach.
Again, I cover the lid after stirring in the spinach and cook until the spinach is warmed through and slightly wilted. Or really wilted. You can choose your wilted preference. No wrong way to wilt around here.
Honestly, this filling would be delicious eaten just like this!
I can actually attest to this firsthand, since I handled the leftover situation like a boss. A boss who eats the leftovers straight from the container not even bothering to warm them up. They were glorious.
This veggie turkey taco situation is also super yummy spooned over flatbread or rice or into good ol’ classic taco shells.
Which Lettuce is best
But for the real veggie turkey taco lettuce wrap experience, you need to go straight for…the lettuce.
Because romaine lettuce is readily available, it makes a good vehicle for this taco filling. So does Boston or Bibb lettuce (or the artisan “living lettuce” Costco sometimes carries).
Any kind of lettuce that can gently hold this flavorful filling safely and confidently will be perfect.
Load the lettuce with the veggie taco filling and then pile on those toppings. Avocados, chopped tomatoes, cheese, sour cream, cilantro lime dressing. Eating your colors has never been so fun (or so yummy).
Zucchini Cornbread or Classic Cornbread
Fruit salad or fresh, seasonal fruit
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Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Filling:
- 1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
- 1/2 cup chopped onion
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt (I use coarse, kosher salt)
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup chopped zucchini
- 1 cup chopped carrots
- 8 to 12 ounces tomato sauce
- 2 cups torn spinach
For Serving:
- Romaine lettuce leaves or other lettuce “cups”
- Shredded cheese
- Diced avocados
- Fresh cilantro
- Chopped tomatoes
- Sour cream
- Cilantro Lime Dressing
Instructions
- In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
- Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
- Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
- Serve in lettuce wraps or cups with additional toppings.
Notes
Vegetables: the vegetables are super customizable based on what you like or what you have on hand. I use about 4 cups chopped vegetables + 2 cups chopped spinach. Change up the variety however you like! Chop the vegetables in 1/4-inch pieces or slightly smaller (you’re looking for small-diced veggies so they cook quickly and evenly).
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Recipe Source: from Mel’s Kitchen Cafe
