Green Chile Turkey & Lentil Lettuce Wraps

These Green Chile Turkey & Lentil Lettuce Wraps are high in protein with 37 grams per serving, helping fuel your days! They’re also incredibly easy to prep ahead and assemble when needed throughout the week! Even if you’re not a fan of spice, don’t let the chiles scare you, they’re quite mild and this recipe is easily customizable to turn down the heat, or kick it up a notch to your liking.

Green Chile Turkey & Lentil Lettuce Wraps ingredient notes:

Ground Turkey: Lean ground turkey is an easy source of protein that’s also low in saturated fat and nutrient dense, making it a perfect protein option to help you reach your health goals.

Dried Lentils: Lentils are an excellent source of iron, protein, and fiber. To make this dish vegetarian, you can always omit the turkey and double the lentils for a nourishing plant based meal. Please note, the protein levels will not be as high if you do so.

Green Chiles: Green chiles are the perfect way to spice up a dish with minimal effort. I like to buy the canned ones to save time and energy, plus the juices help thin out the yogurt sauce. You can opt for fresh green chiles, however you will need to roast, peel, and seed them before adding.

Greek Yogurt: A simple trick to up your protein is making your sauces and dressings at home with greek yogurt. It’s filling, gut friendly, and easy to whip up in just a few minutes. Yogurt sauces are also great for mellowing out heat if the chiles are a bit too spicy, or kick it up a notch and add your favorite hot sauce directly into the sauce.

Green Chile Turkey & Lentil Lettuce Wraps

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

Adjust servings

+

–

4

servings

Prep time

25

minutes

Cook time

35

minutes

These Green Chile Turkey & Lentil Lettuce Wraps are high in protein with 37 grams per serving, helping fuel your days! They’re also incredibly easy to prep ahead and assemble when needed throughout the week! Even if you’re not a fan of spice, don’t let the chiles scare you, they’re quite mild and this recipe is easily customizable to turn down the heat, or kick it up a notch to your liking.

Cook Mode

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Ingredients

• FOR THE TURKEY

• 1/2 cup dry green lentils

• 1 teaspoon olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 teaspoon fresh oregano

• 1 teaspoon kosher salt

• 1 ⁄2 teaspoon smoked paprika

• 1 ⁄2 teaspoon ground black pepper

• red pepper flakes (optional)

• 2 tablespoons fresh parsley, chopped (plus more for garnish)

• 1 pound ground turkey

• 1 tablespoon tomato paste

• 1 tablespoon balsamic vinegar

• zest of half a lemon

• juice of half a lemon

• 1 cup shredded mozzarella cheese

• 4 -ounce can green chiles

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

• FOR THE GREEN CHILE SAUCE

• 1 cup whole-milk or low-fat Greek yogurt

• 4 -ounce can green chiles

• 2 tablespoons finely chopped parsley, additional for topping

• 1 teaspoon garlic powder

• 1 ⁄2 teaspoon kosher salt

• FOR SERVING

• 5 ounces butter lettuce leaves (about 16 leaves)

Directions

• Cook the lentils: In a medium pot, combine lentils with 3 to 4 cups of water. Bring to a boil, reduce to simmer, and cook uncovered for 20 to 25 minutes until tender but not mushy. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5 to 7 minutes until soft. Stir in the garlic, salt, oregano, paprika, and red pepper flakes. Cook until fragrant, 1 to 2 minutes.
• Increase the heat to medium-high and add the ground turkey. Cook, breaking it up with a wooden spoon, until browned and fully cooked, 8 to 10 minutes.
• Stir in the tomato paste and cook for 2 minutes. Add the parsley, balsamic vinegar, lemon zest, and juice. Stir until evenly combined and heated through.
• Add the cooked lentils, ground turkey, mozzarella, green chiles, chili powder, and cumin to a large bowl and toss to evenly combine. Set aside.
• Make the Green Chili Sauce: add the Greek yogurt, chiles, cilantro, garlic powder, and salt to a small bowl. Whisk to evenly combine. Option to blend in a food processor or blender for a completely smooth sauce.
• To serve, divide the lettuce leaves between four plates. Double up on leaves for a more secure lettuce cup. Fill each leaf with the turkey-lentil mixture. Drizzle the yogurt sauce over top and top with a sprinkle of chopped cilantro.

Notes

• Store it: Refrigerate the sauce, turkey and lentils, and lettuce in separate sealed containers for up to 4 days, or freeze turkey and lentils for up to 3 months.
• Reheat it: From the refrigerator, microwave the turkey and lentil mixture until warm, about 90 seconds or return to a pan over medium heat, until warm, about 2 to 3 minutes minutes. From frozen, thaw in the refrigerator overnight, then follow microwave or stovetop instructions. Assemble your wraps following step 7.

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