1 head Boston lettuce, leaves removed from stem and washed
Toppings:
Corn (I used fresh corn on the cob but frozen works!)
Canned chickpeas
Diced red onion
Grated cheddar or mozzarella cheese
Salsa
Notes: Customize these wraps with any toppings you see fit! Using in-season produce helps reduce cost.
Directions
Combine lentils and 2 cups water in a small saucepan. Cover, place over high heat, and bring to a boil. Reduce heat and simmer 5-7 minutes, or until tender (but not mushy!) Drain and set aside.
Place large frying pan over medium-high heat. Add turkey and cook for one minute. Stir in garlic and peppers. Cook for 3 minutes. Stir in lentils. Cook for another 5-8 minutes, or until turkey meat is browned consistently.
Stir in taco seasoning and 2/3 cup water. Reduce heat to medium and simmer for a few minutes (until mixture thickens and very little liquid remains.)
Assembly:
Lay your lettuce leaf out flat. Add turkey-lentil filling, onion, cheese, corn, chickpeas, and salsa.
Serve as is, or roll into a wrap for better support!
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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