Turkey Taco Lettuce Wraps

Ingredients

• 1 1/2 lb (680 g) lean ground turkey
• 2 romaine hearts, leaves separated
• 2 tomatoes, diced
• 1/2 onion, diced (optional)
• 1/2 cup (56 g) shredded cheese (optional)
• 1/2 cup (113 g) Greek yogurt with lime (optional)
• 1/2 cup (130 g) salsa (optional)
• 2 tsp chili powder, 1 tsp cumin, paprika, salt

How to make it

1. Prep everythingDice the 1/2 onion and the 2 tomatoes into 1/4-inch (6 mm) pieces. Separate the leaves from the 2 romaine hearts, rinse them and pat dry. Mix the 2 tsp chili powder, 1 tsp cumin, paprika and salt in a small bowl, and set out the 1/2 cup (56 g) shredded cheese, 1/2 cup (130 g) salsa and 1/2 cup (113 g) Greek yogurt with lime.
2. Brown the turkeyPut the 1 1/2 lb (680 g) ground turkey and the onion in a large 12-inch (30 cm) nonstick skillet over medium-high heat. Cook 7 to 8 minutes, breaking the meat into small crumbles with a wooden spoon, until no pink is left and the onion is soft. The turkey should reach 165°F (74°C).
3. Season the meatSprinkle the spice mix over the turkey and add a splash of water, about 1/4 cup (60 ml). Stir and simmer (gentle bubbling) for 2 minutes, until the liquid is mostly gone and the spices coat the meat in a reddish, fragrant glaze. Taste and add a pinch more salt if needed.
4. Fill the lettuce cupsLay the romaine leaves on a plate, cupped side up. Spoon 2 to 3 tablespoons of the warm turkey into each leaf.
5. Top and serveTop each cup with diced tomato, a sprinkle of cheese, a spoonful of salsa and a dollop of the lime yogurt. Eat right away while the lettuce is crisp. Store leftover turkey separately in the fridge up to 4 days and build fresh cups when you eat.