# What You Need:
→ Turkey mixture
01 - 1 lb ground turkey
02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 tbsp chili powder
06 - 1 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 cup tomato sauce
12 - 2 tbsp water
→ Lettuce leaves and toppings
13 - 1 large head butter lettuce or romaine (about 12 large leaves)
14 - 1 cup cherry tomatoes, diced
15 - 1/2 cup shredded cheddar cheese (optional)
16 - 1/4 cup red onion, finely chopped
17 - 1 ripe avocado, diced
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# Directions:
01 - Rinse leaves, separate carefully and pat dry; refrigerate on paper towels to keep crisp until assembly.
02 - Warm a large skillet over medium heat, add olive oil, then add the diced onion and cook 2–3 minutes until translucent and softened.
03 - Add minced garlic to the skillet and sauté for 30 seconds until aromatic, taking care not to brown.
04 - Add ground turkey, break it up with a spatula and cook 5–6 minutes until no pink remains and liquid has mostly evaporated.
05 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt and black pepper; cook 1–2 minutes to bloom the spices.
06 - Add tomato sauce and water, combine thoroughly and simmer 3–4 minutes until mixture is slightly thickened and cohesive.
07 - Spoon a portion of the turkey mixture into each lettuce leaf and top with diced tomatoes, red onion, avocado, and shredded cheddar if using; garnish with cilantro.
08 - Arrange assembled leaves on a platter and serve immediately with lime wedges for squeezing over each wrap.
