Lettuce Taco Boats
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Gluten-free
Servings
12lettuce wraps
Servings
12lettuce wraps
Ingredients
  • 1Tbsp. vegetable oil
  • 1/2lb. Ferndale ground turkey
  • 2 1/2Tbsp. bulk taco seasoning
  • 1/2cup bulk quinoa
  • 1cup bulk brown lentils
  • 3cups water
  • 1/2bag Sno-pac mixed vegetables
  • 1/2bag Sno-pac sweet corn
  • 1small red onion
  • 1tsp. bulk granulated garlic
  • 2heads romaine lettuce
  • 1/4bunch fresh cilantro
  • 10-12small cherry tomatoes
  • 1medium jalapeño (optional)
  • 1cup plain yogurt
  • 2medium limes, zested and juiced
  • 1tsp. smoked paprika (optional)
Instructions
  1. Heat oil over medium heat in a large frying pan or saucepan. Add turkey and when it begins to brown, add 2 Tbsp. taco seasoning. Stir frequently to prevent spices from burning onto the bottom of the pan.
  2. When turkey is mostly browned, add lentils, water and garlic powder. Stir to remove any seasoning from bottom of pan while bringing to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
  3. Meanwhile, prepare toppings: Remove 10-12 larger leaves from the romaine, rinse and set aside for the wraps. Rinse the smaller romaine lettuce leaves and tomatoes. Rinse cilantro and remove most of the stems (some are OK). Set aside in a medium bowl. Dice tomatoes and smaller lettuce leaves into 1” pieces. Mix with cilantro. Dice onion into small pieces and set aside.
  4. After 15 minutes, check the taco filling. Add quinoa and stir to incorporate. Cover and continue cooking another 15 minutes.
  5. Roast your salsa vegetables: Heat a large saucepan on medium-high heat. Add frozen vegetables and allow to cook uncovered until thawed. Add onion and continue cooking, only stirring once or twice so the vegetables roast in the pan (some brown spots visible). Remove from heat and add to tomatoes and cilantro. If you like some heat, add chopped jalapeño or hot pepper of choice.
  6. Zest the limes and add the zest to the yogurt with remaining seasonings. Add the lime juice to the salsa with a small pinch of salt. (Salsa can be made separately and kept in the refrigerator for up to a week.)
  7. When lentils are soft, take off lid and continue cooking on low until all water is absorbed. If the water evaporates before the lentils are soft, add 1/2 cup water and continue cooking. Add lentils to turkey and quinoa mixture.
  8. Fill your lettuce “shells” with turkey/lentil/quinoa filling, roasted vegetable salsa and a tablespoon of your seasoned yogurt sauce. Any remaining filling can be used for chili, soups, stews or grain bowls.
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

Lettuce Taco Boats
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly, Bulk recipe, Gluten-free
Servings
12 lettuce wraps
Servings
12 lettuce wraps
Ingredients
  • 1 Tbsp. vegetable oil
  • 1/2 lb. Ferndale ground turkey
  • 2 1/2 Tbsp. bulk taco seasoning
  • 1/2 cup bulk quinoa
  • 1 cup bulk brown lentils
  • 3 cups water
  • 1/2 bag Sno-pac mixed vegetables
  • 1/2 bag Sno-pac sweet corn
  • 1 small red onion
  • 1 tsp. bulk granulated garlic
  • 2 heads romaine lettuce
  • 1/4 bunch fresh cilantro
  • 10-12 small cherry tomatoes
  • 1 medium jalapeño (optional)
  • 1 cup plain yogurt
  • 2 medium limes, zested and juiced
  • 1 tsp. smoked paprika (optional)
Servings: lettuce wraps
Units:
Instructions
  1. Heat oil over medium heat in a large frying pan or saucepan. Add turkey and when it begins to brown, add 2 Tbsp. taco seasoning. Stir frequently to prevent spices from burning onto the bottom of the pan.
  2. When turkey is mostly browned, add lentils, water and garlic powder. Stir to remove any seasoning from bottom of pan while bringing to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally.
  3. Meanwhile, prepare toppings: Remove 10-12 larger leaves from the romaine, rinse and set aside for the wraps. Rinse the smaller romaine lettuce leaves and tomatoes. Rinse cilantro and remove most of the stems (some are OK). Set aside in a medium bowl. Dice tomatoes and smaller lettuce leaves into 1” pieces. Mix with cilantro. Dice onion into small pieces and set aside.
  4. After 15 minutes, check the taco filling. Add quinoa and stir to incorporate. Cover and continue cooking another 15 minutes.
  5. Roast your salsa vegetables: Heat a large saucepan on medium-high heat. Add frozen vegetables and allow to cook uncovered until thawed. Add onion and continue cooking, only stirring once or twice so the vegetables roast in the pan (some brown spots visible). Remove from heat and add to tomatoes and cilantro. If you like some heat, add chopped jalapeño or hot pepper of choice.
  6. Zest the limes and add the zest to the yogurt with remaining seasonings. Add the lime juice to the salsa with a small pinch of salt. (Salsa can be made separately and kept in the refrigerator for up to a week.)
  7. When lentils are soft, take off lid and continue cooking on low until all water is absorbed. If the water evaporates before the lentils are soft, add 1/2 cup water and continue cooking. Add lentils to turkey and quinoa mixture.
  8. Fill your lettuce “shells” with turkey/lentil/quinoa filling, roasted vegetable salsa and a tablespoon of your seasoned yogurt sauce. Any remaining filling can be used for chili, soups, stews or grain bowls.
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

Share this Recipe