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Turkey Taco Lettuce Wrap
EatingWell Test Kitchen
“Easy and fun to eat, this gluten-free, healthy turkey lettuce wrap recipe has zesty Tex-Mex flavor. Serve the lettuce wraps with tortilla chips and your favorite salsa.”
⅔ cup brown basmati rice
1⅓ cups water
2 tablespoons extra-virgin olive oil
1 pound 93%-lean ground turkey
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons chili powder, preferably ancho
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup canned (or cooked) black beans, rinsed
½ cup prepared guacamole
½ cup reduced-fat sour cream
12 large leaves Boston lettuce (from 2 heads)
1Bring rice and water to a boil in a small saucepan. Reduce heat to maintain a low simmer, cover and cook until the rice is tender and the water is absorbed, 30 to 40 minutes (see Tip). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
2Meanwhile, heat oil in a large nonstick skillet over medium heat. Add turkey, onion, pepper, chili powder, cumin, garlic powder, salt and cayenne; cook, stirring, until the turkey is cooked through, 5 to 8 minutes. Add black beans and cook until heated thorough, about 2 minutes. Serve with the cooked rice, guacamole and sour cream in the lettuce leaves.
To have the most success cooking whole-grain rice, use a pan with a tight-fitting lid and cook on your coolest (or simmer) burner, making sure the rice is simmering at the lowest bubble. When preparing a recipe that calls for less than 1 cup of dry rice, like this, we found that rice is done quicker than when cooking a larger amount. So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.