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Everyone I know loves to order those delicious lettuce wraps from Chinese restaurants that are crisp, refreshing, and filled with a flavorful mixture of meat and vegetables. This is my Mexican take on lettuce wraps, prepared with turkey and taco seasoning. I think iceberg lettuce cups are a great vehicle for wrapping up tasty foods, especially when they take the place of something like taco shells, which are fried and full of empty calories. I love making these for dinner because assembly takes place at the dinner table, making it easy for everyone to pick and choose what they like to eat.

1 lb. ground turkey
1 tbsp. olive oil
½ cup diced onion
½ cup diced bell pepper
1 jalapeno chile, seeded and finely diced
1 clove garlic, minced
2 tbsp taco seasoning (1/2 of a 1.25 oz packet)
2 tbsp water

4 tortillas, cut into very thin strips
Cooking spray

12 large iceberg lettuce leaves, trimmed to form cups
2 avocados, peeled, pitted, and thinly sliced
3/4 cup reduced fat sour cream
1 cup diced tomatoes

To prepare filling, heat a large sauté pan over medium-high heat. Add ground turkey and cook until done, breaking up chunks with a spatula. Transfer to a medium bowl and set aside. Using the same pan, heat olive oil over medium-high heat and sauté onion, bell pepper, jalapeno, and garlic until soft, approximately 5 minutes. Transfer the cooked meat back to the skillet and add taco seasoning and water. Stir to combine and remove from heat.

Preheat oven to 400 degrees. Spread tortilla strips out onto a baking sheet and lightly coat with cooking spray. Bake for 8-10 minutes, until lightly browned and crispy.

To assemble, fill lettuce cups with ground turkey mixture and top with sliced avocados, a dollop of sour cream, a spoonful of diced tomatoes, and tortilla strips. Cilantro, grated cheese, or shaved red onion also make nice toppings for this healthy taco alternative!