Turkey Taco Lettuce Wraps

Summery romaine lettuce wraps with turkey taco & quinoa skillet, charred corn, cherry tomatoes and chipotle-lime sour cream.

Time: 30-35 min

This dish is Gluten-Free

Calories: 451 Fat: 12g Carbs: 21g Protein: 19g

Isabel Street Heat is a fantastic local, family-owned and operated producer of hot sauces, dry rubs and seasonings in St. Paul. Tony Stoy uses his past experience as a chef to create fermented hot sauces – like this tasty Chipotle – with an impressively complex flavor profile. Layered with nutritious veggies, nutrient-packed quinoa, and healthy ground turkey, these lettuce wraps boast a flavorful punch.

Ingredients

Quinoa

Nice spice taco seasoning

Chipotle pepper sauce

Lime

Garlic

Cilantro

Romaine lettuce

Cherry Tomatoes

Sweet corn

Ground turkey

Sour cream

Featured Ingredient Partners:

Cilantro: Harmony Valley Farm

Totally Taco seasoning: Minnesota Nice Spice - Minneapolis, MN

Chipotle sauce: Isabel Street Heat - St. Paul, MN

Ground turkey: Ferndale Market - Cannon Falls, MN

Shuck To remove the outer covering of a vegetable (corn).

Mince To cut a food into very small pieces.

Char To cook over high heat until the natural sugars in food blackens.

Medium sauté pan

Small bowl

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Rough chop cilantro leaves and stems. Cut lime in haf, then juice. Shuck corn and remove kernels off cob. Remove romaine leaves from stem; try for about 7-8 leaves total; then, chop center leaves into 1” pieces. Cut cherry tomatoes into quarters, add 1 Tbsp lime juice and a pinch of salt and toss to marinate. Remove ground turkey from package and pat dry.

Step 2: COOK QUINOA

Place quinoa, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While quinoa is cooking, begin charring the corn (Step #3).

Step 3: CHAR CORN

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add corn to pan and cook 5-8 min stirring ocassionally until charred and fully cooked. Remove from pan. Don’t clean pan.

Step 4: COOK VEGETABLES

Heat 1 Tbsp. oil in previously used medium sauté pan. Add garlic, ground turkey, totally taco seasoning and a pinch of salt and pepper. Cook -breaking apart with a spoon or spatula - until done, about 5-8 min. When turkey is cooked, add fluffed quinoa, corn and a pinch of salt and pepper. Cook stirring to incorporate for 5-6 min. Remove from heat and allow to cool lightly while mixing chipotle-sour cream (Step #5).

Step 5: MAKE CHIPOTLE-SOUR CREAM

Place sour cream, 1 Tbsp. lime, half chipotle sauce and a pinch of salt and pepper in a small bowl. Mix until incorporated.

Step 6: PLATE YOUR DISH

Add romaine pieces, cherry tomatoes and cilantro to skillet, mix until incorporated. Divide turkey taco skillet between romaine leaves to make lettuce wraps and top with chipotle-sour cream. Enjoy!