Turkey Santa Fe Lettuce Wraps Southwestern Butter Lettuce Cups

Q: What are Turkey Santa Fe Lettuce Wraps and are they healthy?

Turkey Santa Fe Lettuce Wraps are a light, Southwestern-style wrap with lean ground turkey seasoned with cumin, smoked paprika and chili powder, mixed with black beans, corn, lime and a cilantro-lime yogurt crema served in butter lettuce. They’re generally a healthy, gluten-free weeknight option—high in protein (about 30 g per serving) and moderate in calories (~380 kcal per serving) with fiber from beans and avocado. You can easily lower sodium or fat by using low-sodium canned beans, skipping the cheese, or swapping full-fat yogurt for a lower-fat option.

Q: Can I make the filling ahead of time or freeze it?

Yes—make the turkey, bean and corn filling up to 3–4 days ahead and store it in an airtight container in the fridge for quick assembly later. The cooked filling freezes well for 2–3 months; thaw overnight in the fridge and reheat in a skillet with a splash of chicken broth or water to revive the texture. Don’t freeze the lettuce or avocado—prep those fresh and add cilantro and lime juice after reheating for the brightest flavor.

Turkey Santa Fe Lettuce Wraps My 30Minute Weeknight Favorite

By Rafael MorenoSeptember 30, 2025

5.00 (3 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Turkey Santa Fe Lettuce Wraps are my go-to when life gets busy. Honestly, they wake up your dinner with cumin, smoked paprika, lime, and a little heat.

Oh my gosh, the cilantro lime yogurt crema recipe finishes them like a tiny fiesta.

I remember tearing lettuce the first time I tried these. Lesson learned: warm the butter lettuce slightly. These Turkey Lettuce Wraps pack big flavor in a crisp cup.

Brief Overview

This is a Santa Fe style twist on simple wraps. It borrows bold Southwestern spices and beans from Sante Fe fare.

Difficulty is easy. Prep is quick. Total time is about 30 minutes . Yield is four servings. Expect about three Butter lettuce cups with turkey per person.

It’s perfect for weeknights. It’s also great when you have Leftover Turkey. Turn yesterday’s roast into fresh Turkey Wraps.

Main Benefits

Top health win: lean ground turkey gives solid protein with less fat. The black bean and corn turkey filling adds fiber and texture. It feels light but keeps you full.

Best occasion? A quick family dinner. Also brilliant for casual entertaining. These Santa Fe-style turkey lettuce wraps travel well to potlucks.

What makes this recipe special is the contrast. Warm, spiced turkey meets cool crema and creamy avocado. The flavors pop.

The textures sing. I once served this for a last minute dinner party. Everyone asked for seconds.

Pro tip: don’t overcook the turkey. Pull it when it’s fully white and reaches 165° F ( 74° C) . Rinse canned beans to cut salt. Use ripe avocado for creaminess.

Now, if you’re ready, we’ll move on to the ingredients and build that Black bean and corn turkey filling. The list is short and forgiving. Let’s get chopping.

Main Ingredients

I call this Turkey Santa Fe Lettuce Wraps my weeknight hero. Prep is quick. Flavors pop.

Filling

1 lb (450 g) lean ground turkey, 93% lean recommended for juiciness.
1 tbsp (15 ml) olive oil.
1 cup (150 g) diced yellow onion.
1 cup (150 g) diced red bell pepper.
1 jalapeño , seeded and minced (optional).
2 cloves garlic, minced.
1 cup (165 g) canned black beans, drained and rinsed.
1 cup (150 g) corn kernels.
2 tbsp (30 g) tomato paste.
1/4 cup (60 ml) low-sodium chicken broth or water.
2 tbsp (8 g) chopped fresh cilantro.
1 tbsp (15 ml) fresh lime juice.

Sauce and assembly

Cilantro lime yogurt crema recipe: 1/2 cup (120 g) plain Greek yogurt, 1 tbsp (15 ml) lime juice, 1/2 tsp (1 g) ground cumin, 1 2 tbsp (15 30 ml) water.
8 12 butter lettuce cups, 1 ripe avocado, sliced.
Optional 1/2 cup (50 g) shredded cheddar.

Quality tips: pick turkey with a pale pink color. Avoid gray meat. Choose firm, bright avocado. Get crisp butter lettuce leaves.

Seasoning Notes

Essential combo: chili powder, cumin, smoked paprika. Use 1 tbsp chili powder , 1 tsp cumin , 1 tsp smoked paprika . These make the classic Sante Fe profile.

Flavor enhancers: add a splash of lime at the end. Fresh cilantro lifts everything. A pinch of salt brightens flavors.

Aromatics matter. Cook onions until translucent. Garlic only needs seconds.

Quick swaps: no cumin? Use a pinch more smoked paprika. No black beans? Use pinto beans. No Greek yogurt? Sour cream works fine.

Equipment Needed

Essential tools only.

Large 10 12 inch skillet.
Wooden spoon or spatula.
Chef’s knife and cutting board.
Measuring cups and spoons.
Small bowl and fork for the crema.
Optional instant read thermometer.

Household alternatives: no skillet? Use a heavy sauté pan. No measuring cups? Use a standard mug for 1 cup .

Safety note: ground turkey must reach 165° F ( 74° C) .

I once burned the first batch. Honestly, I kept the second. Lesson learned. These Turkey Lettuce Wraps are forgiving. They make a perfect 30-minute weeknight turkey recipe.

Cooking Method quick intro

Oh my gosh, these Turkey Santa Fe Lettuce Wraps are my go-to on busy nights. They taste bold, and they take 30 minutes total.

I first made them after a chaotic week. They saved dinner and my sanity. Fun fact: many weeknight cooks prefer meals ready in under 30 minutes .

Prep Steps

Do essential mise en place. Dice onion, bell pepper, jalapeño, and garlic. Rinse beans and drain corn. Slice avocado.
Time saving tip: chop veggies while the skillet heats. Use one bowl for measured spices. That saves clean-up.
Safety reminder: cook ground turkey to 165° F ( 74° C) . Use an instant read thermometer.

step-by-step Process

Heat skillet over medium high. Add 1 tbsp olive oil. Sauté onion and pepper 4– 5 minutes until soft.
Add jalapeño and garlic. Cook 30 45 seconds until fragrant. Visual cue: onions look translucent.
Push veg aside. Add 1 lb ground turkey. Brown 5– 7 minutes until no pink remains. Doneness cue: meat looks evenly cooked and reaches 165° F ( 74° C) .
Stir in spices, tomato paste, and 1/4 cup broth. Scrape browned bits.
Add 1 cup black beans and 1 cup corn. Simmer 2– 3 minutes to meld flavors. Taste and adjust lime and salt.
Finish with 2 tbsp cilantro and 1 tbsp lime juice. Spoon into butter lettuce cups. Drizzle crema. Top with avocado.

Pro Tips

Technique: brown turkey in a hot pan for flavor. Don’t crowd the meat.
Shortcut: use shredded rotisserie or leftover turkey to cut time. This makes great Turkey Wraps fast.
Mistake to avoid: over salting before tasting. Lime brightens flavors late.
make-ahead: prepare filling and crema up to 24 hours ahead. Reheat gently, then assemble.

I love the crunchy butter leaves and the creamy cilantro lime yogurt crema recipe. These Santa Fe-style turkey lettuce wraps shine as a 30-minute weeknight turkey recipe .

Honestly, they taste like a little fiesta in a cup. Try them tonight.

Recipe Notes

Turkey Santa Fe Lettuce Wraps are a lifesaver on busy nights. Dinner in 30 minutes feels like a small miracle. Honestly, this is my go-to when I want big flavor fast.

Serving Suggestions

Plate the filling in neat butter lettuce cups. For extra flair, stack three cups on a long platter. Top each with avocado and a drizzle of the cilantro lime yogurt crema recipe.

Pair with light sides. Mexican street corn salad or cilantro lime rice work great. For drinks, try a crisp Mexican lager or iced hibiscus.

These Turkey Lettuce Wraps also shine as finger food at parties.

Storage Tips

Cool the filling before storing. Refrigerate in an airtight container for up to three days. If you used leftover turkey, use it within two days.

Freezing is okay for the turkey mix only. Freeze in meal sized portions for up to three months. Thaw overnight in the fridge.

Reheat on the stove over medium. Heat until steaming and reach 165° F for safety. Don’t microwave the assembled lettuce cups. Lettuce gets soggy fast.

Variations

Want dietary swaps? Swap ground turkey for crumbled tofu for a vegetarian twist. For low-carb and keto, skip corn and add extra peppers.

Seasonal swaps are fun. In fall, roast sweet potato cubes into the black bean and corn turkey filling. In summer, add fresh cherry tomatoes and charred corn.

Leftover Turkey from holiday dinners makes lovely Santa Fe-style turkey lettuce wraps too.

Nutrition Basics

Per serving, expect about 380 calories. You get roughly 30 grams of protein. Fiber comes from beans and corn. This is a balanced, gluten-free meal.

Key health wins are obvious. Lean turkey provides muscle building protein. Beans add plant fiber and slow release carbs. Avocado gives heart healthy fats.

I once made these on a frantic weeknight. My hungry kids declared it better than takeout. Try it, tweak it, and make it yours. You’ve got this fun dinner, minimal fuss.

Frequently Asked Questions

What are Turkey Santa Fe Lettuce Wraps and are they healthy?

Turkey Santa Fe Lettuce Wraps are a light, Southwestern style wrap with lean ground turkey seasoned with cumin, smoked paprika and chili powder, mixed with black beans, corn, lime and a cilantro lime yogurt crema served in butter lettuce.

They’re generally a healthy, gluten-free weeknight option high in protein (about 30 g per serving) and moderate in calories (~380 kcal per serving) with fiber from beans and avocado.

You can easily lower sodium or fat by using low-sodium canned beans, skipping the cheese, or swapping full fat yogurt for a lower fat option.

How do I stop the lettuce from getting soggy when assembling the wraps?

Dry the butter lettuce well after washing (a salad spinner is your best friend) and only spoon the filling into leaves right before serving to prevent wilting. Keep wetter ingredients crema, avocado, and any salsa separate and let people add them to taste, and consider a thin layer of shredded cheese or cabbage between the leaf and filling as a moisture barrier.

Warming the leaves for 10 15 seconds under a damp towel or in the microwave makes them pliable and less likely to tear when you fold them like a taco.

Can I make the filling ahead of time or freeze it?

Yes make the turkey, bean and corn filling up to 3 4 days ahead and store it in an airtight container in the fridge for quick assembly later. The cooked filling freezes well for 2 3 months; thaw overnight in the fridge and reheat in a skillet with a splash of chicken broth or water to revive the texture.

Don’t freeze the lettuce or avocado prep those fresh and add cilantro and lime juice after reheating for the brightest flavor.

What are easy substitutions or variations if I don’t eat turkey or want it spicier?

Swap ground turkey for ground chicken or lean beef, or make it vegetarian with crumbled firm tofu, tempeh or extra black beans and sautéed mushrooms. For more heat or smokiness try 1 2 teaspoons of chipotle in adobo or an extra minced jalapeño; for a heartier meal turn it into a Southwestern grain bowl over quinoa or cilantro lime rice.

You can also use dairy-free yogurt for the crema and collard or romaine leaves if you want sturdier, taco style wraps.

How do the nutrition and portion sizes work are these good for low-carb or weight loss meals?

One recipe yields about 4 servings (roughly 3 wraps per person depending on leaf size) with an estimated 380 kcal and ~30 32 g protein per serving, plus 22 26 g carbs and 6 8 g fiber.

They’re a solid high protein option for weight management; to make them lower carb or more keto friendly, reduce or omit the corn and cut back on beans, add extra non-starchy veg, and keep avocado for healthy fats.

Watch sodium in canned ingredients rinse canned beans and use low-sodium broth to keep the meal lighter and heart health friendly.