Ingredients:

  • 1 lb (450 g) lean ground turkey (93% lean recommended)
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 1 medium bell pepper (red or orange preferred), diced (about 1 cup / 150 g)
  • 1 jalapeño, seeded and minced (optional)
  • 2 cloves garlic, minced
  • 1 tbsp (8 g) chili powder
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) smoked paprika
  • 1/2 tsp (1.5 g) dried oregano
  • 1/2 tsp (3 g) kosher salt (adjust to taste)
  • 1/4 tsp (1 g) freshly ground black pepper
  • 1 cup (165 g) canned black beans, drained and rinsed
  • 1 cup (150 g) corn kernels (fresh, frozen and thawed, or canned drained)
  • 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 (about 1/2 lime)
  • 1/2 cup (120 g) plain Greek yogurt (or plain yogurt/sour cream) for crema
  • 1 tbsp (15 ml) lime juice for crema
  • 1/2 tsp (1 g) ground cumin for crema
  • 1–2 tbsp (15–30 ml) water to thin crema, if needed
  • Salt and pepper to taste (for crema)
  • 8–12 large butter lettuce leaves or romaine heart leaves
  • 1 medium avocado, sliced or diced
  • 1/2 cup (50 g) shredded sharp cheddar or Monterey Jack (optional)
  • Lime wedges, extra chopped cilantro, and sliced green onions for garnish

Instructions:

  1. Prep ingredients: dice onion and bell pepper, seed and mince jalapeño if using, mince garlic, rinse and drain black beans, slice avocado, and separate and wash lettuce leaves.
  2. Make the crema: in a small bowl whisk Greek yogurt, 1 tbsp lime juice, 1/2 tsp ground cumin and a pinch of salt; add 1–2 tbsp water to reach a drizzling consistency and chill.
  3. Heat a large skillet over medium-high heat and add olive oil. Sauté diced onion and bell pepper until softened and translucent, about 4–5 minutes.
  4. Add minced jalapeño and garlic to the skillet and cook 30–45 seconds until fragrant.
  5. Push vegetables to one side of the pan (or remove briefly). Add ground turkey and break it up with a spatula. Cook until no pink remains and turkey is slightly browned, about 5–7 minutes (165°F / 74°C).
  6. Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper. Stir to coat the turkey and vegetables.
  7. Stir in tomato paste and chicken broth (or water), scraping any browned bits from the pan. Add black beans and corn and simmer 2–3 minutes to heat through and meld flavors.
  8. Remove pan from heat and stir in chopped cilantro and 1 tbsp fresh lime juice. Taste and adjust salt, lime or spice as needed.
  9. Assemble the wraps: spoon the turkey mixture into butter lettuce leaves, top with avocado, a drizzle of cilantro-lime crema, shredded cheese if using, and garnish with extra cilantro and sliced green onions. Serve with lime wedges.