Instructions

• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the sliced yellow onion and sauté about 5 minutes, stirring occasionally, until the onion begins to sweat and becomes translucent.
• Add the red and green bell pepper strips to the skillet. Continue sautéing 5–7 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.
• Add the minced garlic and cook 30–60 seconds, stirring, until fragrant.
• Add the 1 pound ground turkey, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon paprika, and ½ teaspoon salt. Break the turkey into small, bite-sized pieces with your spatula, stir to combine with the vegetables and spices, and cook 5–8 minutes, stirring frequently, until the turkey is cooked through and no pink remains.
• Separate the butter leaf lettuce leaves, rinse and pat them dry. Spoon the desired amount of the turkey–veggie mixture onto each lettuce leaf.
• Top each wrap with cheese and any other toppings from the ingredient list, fold or roll the lettuce around the filling, and serve immediately.