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Turkey Saute and Corn Salsa Lettuce Wraps

Yields4 Servings

You’ll need a head of boston bib lettuce or Romain leaves washed and leaves separated. A bowl of 2 chopped avocados with lime juice, salt and pepper. I like serving some Basmati rice cooked in coconut milk.

Fresh Corn Salsa
 2 Roma tomatoes, seeded and diced
 2 ears of fresh corn, remove the kernels from the Cobb by running a knife down sections
 ⅓ cup red onion diced
 ⅓ cup cilantro chopped, reserve some for serving
 2 tbsp olive oil
 2 limes, one juiced and one cut into wedges for serving
 1 tsp salt
 ½ tsp pepper
 In a bowl Mix the tomatoes, corn, onion and chopped half of the cilantro. Add the oil, juice of one lime, salt and pepper mix together and set aside.
Turkey Sauté
 1 lb ground turkey (I like the ground dark meat)
 2 tbsp olive oil
 2 tbsp prepared salsa or pico
 3 tbsp Stonewall Kitchen brand Honey Miso BBQ Sauce or any BBQ sauce you like
 ½ tsp salt
 ½ tsp pepper
1

In a large sauté pan on medium high heat add oil, add ground turkey breaking it up as its cooking. Cook for 10 to 12 minutes and then add the salsa and BBQ sauce, salt, pepper and continue cooking an additional 10 minutes, breaking up and occasionally stirring trying to achieve some crispy pieces. Transfer to a bowl for serving.

2

To assemble start with the lettuce then add the sautéed turkey and then the corn salsa. Add some avocado and sprinkle with cilantro and a squeeze of lime wedge.

Nutrition Facts

4 servings

Serving size