High Protein Chickpea & Turkey Lettuce Wraps

• 1 lb lean ground turkey
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 tablespoon olive oil
• 1 small red bell pepper, finely diced
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional: 1 small jalapeño, finely diced (for a spicy kick)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add the chopped red onion and diced red bell pepper to the skillet. Cook for 3-4 minutes until softened.
3. Add the ground turkey to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6-7 minutes.
4. Stir in the cooked chickpeas, ground cumin, smoked paprika, black pepper, salt, and jalapeño if using. Cook for another 3 minutes to combine flavors thoroughly and heat through.
5. Remove the skillet from heat. Squeeze lime juice over the turkey mixture and stir in chopped cilantro.
6. Prepare the lettuce leaves by washing and gently patting dry. Arrange on a serving plate.
7. Spoon generous amounts of the turkey and chickpea filling onto each lettuce leaf to form wraps.
8. Serve immediately for a fresh lunch or pack the filling and lettuce separately for meal prep to keep the wraps crisp.

Chef tips

• Use butter lettuce or iceberg for sturdy, crisp wraps that hold the filling well.
• For a vegetarian option, replace ground turkey with an extra cup of cooked chickpeas or cooked lentils and add diced mushrooms for texture.
• If canned chickpeas are used, rinse them thoroughly to remove excess sodium and improve flavor.
• Add a dollop of Greek yogurt or a sprinkle of shredded cheese for extra creaminess if desired.