Turkey Taco Lettuce Wraps

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

Isabel Street Heat is a fantastic local 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.

Cooking Terms

  • Shuck

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

  • Mince

    Cut ingredients into very small pieces.

  • Char

    Cook over high heat until the natural sugars in the ingredient burn slightly and superficially.

Ingredients

  • 10 oz Quinoa
  • 1 tbsp Taco seasoning
  • 2 oz Chipotle sauce
  • 1 each Lime
  • 5 each Garlic cloves
  • 12 sprig Cilantro
  • 2 each Heads of romaine
  • 6 oz Cherry tomatoes
  • 1 each Corn
  • 1 pound Ground turkey
  • 4 oz Sour cream

From Your Home

Salt
Black pepper
Olive or canola oil

What You Need

Medium sauté pan
Small bowl

Per Serving

Calories: 451

Carbs: 21

Fat: 12

Protein: 22

Tips

  • Homemade Chipotle Sauce

    Mix 1 Tbsp tomato paste (or ketchup but be aware of the added sugar), 1 Tbsp cider vinegar, 1 tsp chipotle powder (or smoked paprika/cayenne mix), ½ tsp cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt (source: https://www.pepperscale.com/chipotle-in-adobo-sasuce-substitute/).

  • Sour Cream Substitute

    Using plain yogurt in place of sour cream can save on calories while adding in extra protein.  Try this easy swap on your next taco night or in other favorite recipes like vegetable or chip dip.

  • Reinvigorate Greens

    Wilted lettuce or other greens? Don’t throw them away.  Soak them in a container with cold water for several hours in the fridge, and they should perk right back up.  It might help if you cut off the ends of the stems so they can “drink” in the water and get crisp again.

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Steps

Mise en Place

Read through the entire recipe before getting
started. Wash and dry all produce. Mince or
grate garlic. Rough chop cilantro leaves and
stems. Cut lime in half, 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.

Cook Quinoa

Place quinoa, 1¼ cups water and a pinch of
salt and pepper in medium pot. 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).

Char Corn

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

Begin Skillet

Heat 1 Tbsp. oil in previously used medium
sauté pan. Add garlic, ground turkey, 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).

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.

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!