Instructions

• Heat 1 tsp olive oil in a large skillet over medium-high heat.
• Add 1/4 cup minced red bell peppers and 1/4 cup minced scallions; sauté about 2 minutes until tender.
• Add 12 oz diced leftover turkey breast, 2/3 cup frozen corn, 1/2 cup canned black beans (rinsed and drained), 1/2 cup frozen spinach (thawed and drained), 2 tbsp diced jarred jalapeno peppers, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp kosher salt. Stir to combine.
• Cook, stirring occasionally, 3–4 minutes until the mixture is heated through and the spinach is evenly mixed in.
• Remove from heat. Place about 1/3 cup of the turkey mixture in the center of each of the 8 large Iceberg lettuce leaves.
• Top each wrap with 2 tbsp shredded reduced-fat Mexican cheese blend and 1 1/2 tbsp Avocado Cilantro Ranch Dressing.
• Fold or roll the lettuce leaves around the filling and serve immediately.