Pico de Gallo Turkey Wrap with Naked Sprouts - Innit

Ingredients

4 Servings

Meat & Seafood

  • Ground Turkey 1 1/2 lb

Pantry

  • Olive Oil 1/4 cup

Produce

  • Serrano Pepper 1

  • Yellow Onion 1/2

  • Cilantro 1 bunch

  • Red Tomatoes 4

  • Fresh Sunflower Sprouts 1 cup

  • Limes 2

  • Butterhead Lettuce 2 heads

Spices

  • Chili Powder 1 Tbsp

  • Kosher Salt 1 3/4 tsp

  • Black Pepper 5/8 tsp

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4, diced Red Tomatoes
    • 1/2, diced Yellow Onion
    • 1, sliced Serrano Pepper
    • 1 bunch, stems removed, chopped Cilantro
    • 2, juiced Limes
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 1/2 tsp Black Pepper
  2. Pull Apart Lettuce Cups

    Wash & dry lettuce. Separate leaves.

    • 2 heads Butterhead Lettuce
  3. Prep Sprouts

    Wash & dry sprouts.

    • 1 cup Fresh Sunflower Sprouts
  4. Pan Sear & Season Turkey

    Set pan to high heat for 2 minutes. Add oil and ground turkey. Cook for 5 minutes or until golden brown; season halfway through.

    • 1 1/2 lb Ground Turkey
    • 2 Tbsp Olive Oil
    • 1, juiced Lime
    • 1 Tbsp Chili Powder
    • 3/4 tsp Kosher Salt
    • 1 pinch Black Pepper
  5. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 440 kcal  
Total Fat 27.0 g 35%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 21 g  
Cholesterol 115 mg 39%
Sodium 1190 mg 50%
Total Carbohydrate 15 g 5%
Fiber Total Dietary 5 g 18%
Sugars Total 5 g  
Good Source: Protein 37 g 74%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 118 mg 10%
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By Innit Culinary Team