Mexican Lettuce Wraps & Spanish Rice

Mexican Lettuce Wraps & Spanish Rice

Mexican Lettuce Wraps & Spanish Rice

30 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   23 Points
Cuisine
  • Mexican
  • antipasti
  • lunch
  • main course
  • starter
  • snack
  • appetizer
  • main dish
  • antipasto
  • hor d'oeuvre
  • dinner
Comments
Ingredients
  • 20 oz lean ground turkey
  • 4 cloves garlic, sliced
  • 1/2 onion, diced
  • 3 Tbsp water
  • 3 1/2 Tbsp taco seasoning
  • olive oil
  • 1 head of iceberg lettuce, leaves carefully removed
  • 2 cups dry brown rice
  • 1 1/2 cups water
  • 4 Tbsp tomato paste
  • 2 cups mixed frozen peas and carrots
  • 1 1/2 cups chopped manzanilla olives
  • 2 tsp oregano
  • ground black pepper
  • 1/2 cup shredded cheddar
  • 1/2 avocado
  • 1/2 cup salsa
Instructions

In a large pan, over medium heat, add a few drizzles of olive oil, the sliced garlic, and the diced onions. Cook until softened. Stir in the 3 1/2 Tbsp of taco seasoning just to combine.Lower the heat to medium low.

Add in the water and ground turkey and use a potato masher to break up the turkey. Stir occasionally to coat the turkey with the seasoning. Cook through completely.

Place your meat into a bowl along with any toppings you want - we used shredded cheddar, diced avocado, and salsa.For the Spanish rice, boil the the rice until cooked through.

Drain and return to the pot.In a large pan, over medium heat, add the water, tomato paste and a bit of ground black pepper.Stir until the tomato paste has blended completely.Stir in the peas & carrots, olives and oregano. Simmer on low for 5-6 minutes.Stir the rice into the pan and toss to coat the rice well. Season with salt and pepper to your liking.Assemble wraps and serve with Spanish rice.

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