Lettuce wraps are an easy way to enjoy a low-carb meal. This recipe features lean ground turkey sautéed with zucchini and mushrooms served on butter lettuce leaves. You can make the lettuce wrap filling ahead of time, freeze it, then reheat and eat when you’re ready. If you’re packing lettuce wraps for lunch, make sure to store the lettuce leaves separately.
Active time: 25 minutes | Total time: 30 minutes
Ground Turkey Lettuce Wraps
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 oz. (150 g) mushrooms (about 8–10 medium), diced
- 1 medium zucchini, diced
- 2 cloves garlic, minced
- 1 lb lean (93/7) ground turkey
- 1/2 cup tomato sauce
- 1 tsp sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 24 butter lettuce leaves
- 8 tbsp nonfat plain Greek yogurt
Directions
Heat a large sauté pan over medium-high heat. Add the oil, zucchini, and mushrooms and cook, stirring occasionally, until they begin to brown, about 4–5 minutes.
Add the onion and continue to cook for another 3–4 minutes, until softened. Add the garlic and cook for 30 seconds more, until fragrant.
Add the ground turkey and increase heat to medium-high. Cook, breaking up the meat as it cooks for about 10–12 minutes, or until it reaches an internal temperature of 165°F.
Add the tomato sauce, sugar, chili powder, paprika, salt and black pepper and simmer for 4 minutes, or until slightly thickened. Remove from heat.
To serve, spoon 1/4 cup of the turkey mixture onto each lettuce leaf. Top each wrap with 1 tsp nonfat plain Greek yogurt and serve immediately.
Serves: 4 | Serving Size: 1 1/2 cups turkey mixture + 6 lettuce leaves + 6 tsp nonfat plain Greek yogurt
Nutrition (per serving): Calories: 281; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 86mg; Sodium: 583mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 6g; Protein: 27g
Nutrition Bonus: Potassium: 822mg; Iron: 18%; Vitamin A: 63%; Vitamin C: 20%; Calcium: 11%
Originally published: October 15, 2016; Updated April 2026
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