Turkey Taco Lettuce Wraps #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Solid, quick, and EASY, these veggie turkey taco lettuce wraps are a most loved weeknight feast. The SIX CUPS of vegetables are adaptable and the flavors are incredible!

I'd recently prefer to state that there is a mess to like when your weeknight tacos are energized with more than six cups of vegetables and heaped high inside lettuce wraps.

This formula is boisterously and gladly announcing that a solid supper can likewise taste incredibly scrumptious!

What's more, much the same as any great taco formula, these lettuce wraps can be heaped high with the entirety of the taco garnishes you know and love. Discussion about a flavor + shading + surface blast. They are fantastic.

I chose to live on the edge and acquire this as a take dinner to several families in the course of the most recent couple of weeks. For the families with more youthful children, I included a compartment of hot, cooked dark colored rice. You know, just on the off chance that the abundance vegetables frightened anybody.

Also try our recipe Roasted Red Peppers Recipe #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

INGREDIENTS

• FILLING:
•  1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
•  1/2 cup chopped onion
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon garlic powder
•  1 teaspoon ground coriander
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper
•  1/2 cup chicken broth
•  1 cup chopped broccoli
•  1 cup chopped cauliflower
•  1 cup chopped zucchini
•  1 cup chopped carrots
•  8 to 12 ounces tomato sauce
•  2 cups torn spinach
• FOR SERVING:
•  Romaine lettuce leaves or other lettuce "cups"
•  Shredded cheese
•  Diced avocados
•  Fresh cilantro
•  Chopped tomatoes
•  Sour cream
•  Cilantro Lime Dressing

INSTRUCTIONS

1. In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
2. Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
3. Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
4. Serve in lettuce wraps or cups with additional toppings.

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Source : bit.ly/39PmUmb