1 pound 93% lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground sweet paprika
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
1/2 small onion chopped
1/4 red bell pepper, seeded and chopped
1/2 cup canned tomato sauce
8 large iceberg lettuce leaves, washed and dried
(I used Romaine lettuce leaves)
1/2 cup chopped fresh cilantro
1. Warm a large nonstick skillet over medium-high heat. Add ground turkey to the skillet, using a wooden spoon to break the meat into small pieces. Cook for 4 to 5 minutes, stirring frequently, until the meat is no longer pink.
2. Stir in garlic powder. cumin, chili powder, paprika, oregano, salt, and pepper. Add onion, bell pepper, and tomato sauce. Cover the skillet with a lid, reduce the heat to low and simmer for 20 minutes.
3. To serve, place 2 lettuce leaves on each plate. Divide filling between lettuce leaves, placing in the center of each leaf. Garnish with cilantro and serve.
From - The Shredded Chef; 125 recipes for building muscle, getting lean, and staying healthy by Michael Matthews
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