I found a recipe for Greek turkey tacos on Pinterest, and I REALLY wanted to make it. But, me and tortillas? Sort of a dangerous combination.
But… I knew I could easily convert the recipe into lettuce wraps, cutting the calories and making it a super-light dinner! Yum!
I still got all of Greek goodness from the recipe, with none of the tortilla temptation. The tzatziki was incredibly easy to make, the cucumber-tomato salsa was addictive, and the turkey meat gave me the filling protein I needed! Loved this dish…
As the week went on, I even converted the dish into a Greek turkey taco salad, with all the fixins… but on a bed of butter lettuce. So delicious!
Greek Turkey Lettuce Wraps
Adapted from Mountain Mama Cooks
For the cucumber-tomato salsa:
3 roma tomatoes, seeded and diced
1 English cucumber, diced
1/2 small red onion, diced
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 cup plain Greek yogurt
1 clove garlic, finely minced
1 tsp. dried dill
1/4 tsp. garlic powder
1/2 cup finely diced cucumber
1/2 small red onion, diced
1 lb. extra lean ground turkey breast
1 clove garlic, minced
1/2 tsp. ground oregano + Greek seasoning
1/8 cup dry white wine
3 Tbsp. tomato paste
1/4 cup chicken broth
1. Prepare the cucumber-tomato salsa by combining tomatoes, cucumbers and onions in a bowl with olive oil, lemon juice and vinegar. Season with salt to taste; set aside while you prepare the tzatziki and turkey.
2. To make the tzatziki, dice the cucumber fairly small. In a medium bowl, stir together the cucumber, into the yogurt and add feta cheese, garlic powder and dried dill. Season with salt; set aside while you prepare the turkey.
3. In a large skillet prepared with cooking spray over medium heat, sauté ground turkey and cook 5 minutes, breaking any big pieces up. Once cooked through, move to a food processor to grind the meat finely.
4. Meanwhile, add chopped onion to your skilled and sauté for 1-2 minutes. Re-add your turkey.
5. Add garlic and oregano and cook 1 minute more. Turn the heat up to medium-high and add white wine. Cook, stirring, until most of the wine evaporates.
6. Stir in the tomato paste and chicken broth. Turn heat back down to medium and let cook another 3-4 minutes. Season with the salt.
7. Optional: Add a dash of Greek seasoning to your meat mixture. Note: I felt like the meat was a little bland, so I kicked it up with a few shakes of Penzey’s Greek seasoning.
8. To assemble the lettuce wraps, place two bibb lettuce cups on a plate. Fill each cup with about 2 1/2 Tbsp. of meat mixture, 1 1/2 Tbsp. salsa, and 1 Tbsp. tzaziki sauce
Per 1/4 meat mixture, salsa, and tzatziki:
CAL 230; CARB 11g; FAT 2g; PROT 35g; FIB 1g; WW Points Plus 5