Mexican Lettuce Wraps Spanish Rice

Mexican Lettuce Wraps & Spanish Rice

Mexican Lettuce Wraps & Spanish Rice

By foodista.com
30 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Calories:   894
  • Protein:   51g
  •  
  • Fiber:   13g
  • Sugar:   8g
  • Carb Total:   86g
  •  
  • Saturated:   8g
  • Fat Total:   37g
  •  
  • Weight Watchers:   23 Points
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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.

View original preparation instructions

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