Paleo food list

Fiery Fiesta Salad Wraps

How does spicy, juicy ground turkey wrapped in crisp iceberg lettuce sound to you? Mouthwatering, of course! These Fiery Fiesta Salad Wraps are a healthy lunch or dinner option that will tantalize the senses. Feel free to use other types of meat with this recipe, like ground beef or chicken.
Serves 2–3

1⁄2 pound (907 g) ground turkey meat
1 teaspoon (5 ml) paprika
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) chili powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) pepper
1⁄4 teaspoon (20 ml) cayenne pepper (add more if you like it hot!)
1 tablespoon (15 ml) olive oil
1⁄2 medium onion, sliced
1 bell pepper, julienned
1 head iceberg lettuce (separated into whole leaves, rinsed)
1 jalapeño, seeded and chopped
1⁄2 avocado, pitted and peeled
Salsa, to taste

1. Add lean turkey to a skillet over medium heat, breaking up into pieces as it cooks. Drain excess fat from the turkey once cooked half-way through. Add spices to the turkey, stir to combine, and cook completely. Remove turkey from the skillet and place in a covered dish.
2. In the same skillet, over medium-high heat, add olive oil. Sauté onion and bell pepper until they start to blacken (press down into the pan to help this process), then remove from heat.
3. To create salad wraps, add a scoop of spicy turkey meat to a whole leaf of iceberg lettuce. Top with sautéed onions and peppers, sprinkle of chopped jalapeño, a few chunks of avocado, and a scoop of salsa. Wrap lettuce around filling and enjoy.

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• Citrus Red Onion Slaw with Grilled Chicken
• FIG, PEAR AND PROSCIUTTO SALAD
• Chicken & grape salad

Fiery Fiesta Salad Wraps wrap juicy, paprika-and-cumin-spiced ground turkey in cool, crunchy iceberg leaves. Quick-seared onion and bell pepper add a smoky char, while avocado and salsa keep every bite creamy and bright. It's a 30-minute dinner that feels far more exciting than a weeknight has any right to.

Pro Tips

• Drain the turkey partway through cooking so the spices toast in the pan instead of steaming in the fat.
• Press the onion and bell pepper flat into the hot skillet — that contact is what gives you the blackened edges that make the filling taste grilled.
• Iceberg makes the sturdiest wraps; keep the leaves whole and unbroken for the best crunch and easy folding.
• Ground beef or chicken works just as well with the same spice blend — use whatever is in the fridge.
• Assemble the wraps at the table so the leaves stay crisp. The turkey filling keeps 3 days in the fridge.

Frequently Asked Questions

Can I make the turkey filling ahead?

Yes — cook the spiced turkey and vegetables up to 3 days ahead and rewarm gently in a skillet. Wash and dry the lettuce leaves just before serving so they stay crunchy.

How do I stop the lettuce wraps falling apart?

Choose the largest, cup-shaped leaves from the head of iceberg and double them up if they're small. Pile the filling in the center, fold the bottom up first, then the sides.

Are Fiery Fiesta Salad Wraps low-carb?

Very — the wraps are lettuce rather than tortilla, so nearly all the carbs come from the peppers, onion, avocado, and salsa. It's a solid paleo and low-carb dinner.

How spicy are these wraps?

The jalapeño and cayenne give a moderate kick that the avocado balances nicely. For serious heat, leave the jalapeño seeds in or add another quarter teaspoon of cayenne.

Recipe Card

Stav Kogan

Fiery Fiesta Salad Wraps

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Servings: 2 servings

Ingredients Method

Ingredients

  

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• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tbsp olive oil
• 1 bell pepper, julienned
• 1 head iceberg lettuce (separated into whole leaves, rinsed)
• 1 jalapeño, seeded and chopped
• To create salad wraps, add a scoop of spicy turkey meat to a whole leaf of iceberg lettuce. Top with sautéed onions and peppers, sprinkle of chopped jalapeño, a few chunks of avocado, and a scoop of salsa. Wrap lettuce around filling and enjoy.

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