Turkey Santa Fe Lettuce Wraps
Turkey Santa Fe Lettuce WrapsWhen I’m cutting carbs, I reach for large crisp lettuce leaves instead of bread—perfect for handheld meals like tacos, sandwiches, and wraps. These Turkey Santa Fe Lettuce Wraps combine diced turkey with corn, black beans, spinach and a touch of spice for a filling that’s bright, healthy and satisfying. They’re inspired by the popular Spinach Santa Fe egg rolls with cilantro ranch dip, but much lighter and easy to make with leftover turkey.
To keep things simple I used a creamy Avocado Cilantro Ranch dressing as the finishing sauce; if you’re short on time, mash 1/4 ripe avocado into 1/2 cup light ranch dressing for a quick alternative. For a paleo version, omit the beans and increase the spinach and veggies. These wraps are naturally low-carb, portable, and perfect for lunch or a light dinner after a holiday meal.
I actually roasted a turkey breast in the slow cooker so I’d have leftovers to build these wraps. The turkey reheats quickly in a skillet and pairs beautifully with Southwestern spices like cumin and chili powder. Light, colorful, and ready in about 30 minutes, these lettuce wraps are an excellent way to use up holiday turkey or any cooked chicken.
How to Make Lettuce Wraps
Lettuce wraps are a great low-carb alternative to tortillas or bread. They keep the filling’s texture and flavor intact while reducing calories and carbs. Follow these tips for best results:
- Choose large, sturdy leaves to hold the filling. Iceberg and romaine make roomy cups; baby romaine or butter lettuce work if you prefer smaller wraps.
- Remove the core carefully so the leaves lay flat. Rinse and pat dry to prevent sogginess.
- If you prefer, turn the filling into a chopped salad by serving it over a bed of shredded lettuce instead of folding into leaves.
Try These Leftover Turkey Ideas
- Leftover turkey and sweet potato frittata
- Leftover turkey tacos with Brussels sprout slaw
- Harvest cobb salad with turkey
- Hearty leftover turkey noodle soup
- Turkey pot pie soup
Turkey Santa Fe Lettuce Wraps — Recipe
Yield: 4 servings | Serving size: 2 lettuce wraps
Prep: 20 mins · Cook: 10 mins · Total: 30 mins
Ingredients
- 1 tsp olive oil
- 1/4 cup minced red bell pepper
- 1/4 cup minced scallions (green onions)
- 12 oz leftover turkey breast, diced small
- 2/3 cup frozen corn
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen spinach, thawed and drained
- 2 tbsp diced jarred jalapeño peppers (or fresh to taste)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1 cup reduced-fat shredded Mexican cheese blend
- 8 large iceberg lettuce leaves
- 12 tbsp Avocado Cilantro Ranch dressing (or mashed avocado mixed with light ranch)
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced red bell pepper and scallions; sauté for about 2 minutes until they soften.
- Add the diced turkey, frozen corn, black beans, thawed spinach, diced jalapeño, cumin, chili powder, and kosher salt. Stir and cook for 3–4 minutes, until everything is heated through and the spinach is evenly mixed in.
- Spoon about 1/3 cup of the turkey mixture into the center of each lettuce leaf.
- Top each wrap with 2 tablespoons of shredded cheese and about 1 1/2 tablespoons of avocado cilantro ranch, if desired. Fold or roll the lettuce around the filling and enjoy immediately.
Last Step
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Nutrition (per serving: 2 lettuce wraps)
Calories: 297 kcal · Carbohydrates: 21 g · Protein: 31 g · Fat: 13 g · Saturated Fat: 0.5 g · Cholesterol: 53 mg · Sodium: 1358 mg · Fiber: 6 g · Sugar: 4 g
More Lettuce Wrap Recipes
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- Thai chicken peanut lettuce tacos
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- Turkey taco lettuce wraps
- Asian chicken lettuce wraps