Turkey Taco Lettuce Wraps

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1 Tbsp olive oil
3/4 cup chopped yellow onion
1 lb 95% lean ground turkey
2 cloves garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romain lettuce leaves , doubled up, for serving
Shredded Mexican cheese , diced Roma tomatoes, diced red onion, diced avocado, chopped cilantro, light sour cream, for serving

Heat olive oil in a non-stick skillet over medium-high heat.
Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 5 minutes.
Add chili powder, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced.
Serve mixture over lettuce leaves with desired toppings.

You can make the filling in advance and store it in the fridge or freezer (minus the toppings).
You could also try using ground chicken instead of turkey.
If you like your food a little spicier try adding hot sauce, more chili powder or red pepper flakes.
If you can’t find Romaine lettuce then iceberg lettuce will work well.
Toppings not included in nutrition estimate.

Turkey Taco Lettuce Wraps#