Southwest Turkey Lettuce Wraps -- Sunday Chili Night Reset

New year begins. Amber and Tyler back to school by Jan 5. Kids scatter.

Drove Tuesday.

Gayle had a steady week.

Sunday: chili.

Sunday chili night is practically a ritual in our house — especially after a week like this one, with Amber and Tyler back in school and everyone finally finding their footing again. I wanted something with that same bold, smoky chili energy but a little lighter, a little fresher, and honestly a little easier to pull together after a steady but full week. These Southwest Turkey Lettuce Wraps delivered exactly that: all the warmth and spice I was craving, wrapped up in something that felt like a fresh start — which is pretty much the whole theme of early January.

Southwest Turkey Lettuce Wraps

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or fresh corn kernels
• 1 can (10 oz) diced tomatoes with green chiles (such as Ro-Tel), drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 8–10 large butter lettuce or romaine leaves
• 1/2 cup shredded Mexican-blend cheese
• 1/4 cup sour cream
• 1/4 cup fresh salsa
• 2 tablespoons fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Cook the aromatics. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add garlic and cook 30 seconds more until fragrant.
2. Brown the turkey. Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 6–8 minutes until cooked through and no longer pink. Drain any excess fat.
3. Season and add mix-ins. Stir in chili powder, cumin, smoked paprika, and cayenne if using. Add black beans, corn, and drained diced tomatoes with green chiles. Stir to combine and cook for 3–4 minutes until heated through. Season with salt and pepper to taste.
4. Assemble the wraps. Spoon the turkey mixture into individual lettuce leaves. Top each with shredded cheese, a dollop of sour cream, a spoonful of fresh salsa, and a sprinkle of cilantro.
5. Serve. Arrange on a platter and serve immediately with lime wedges on the side for squeezing.

Nutrition (per serving)

Calories: 340 | Protein: 32g | Fat: 13g | Carbs: 24g | Fiber: 6g | Sodium: 620mg