The 17 Day Diet Cookbook Recipe: Turkey Picadillo Lettuce Wraps

Dr. Mike Moreno is a graduate of the University of California at Irvine and Hahnemann Medical School. Following his residency at Kaiser Permanente in Fontana, California, Dr. Mike moved to San Diego, where he now practices family medicine and serves on the board of the San Diego Chapter of the American Academy of Family Physicians.

Vegan Taco WrapWant a suitable substitute for bread? Try lettuce wraps. They make great sandwiches, they’re more filling than bread (because lettuce is high in water volume), and keep your carb intake down to practically zero. From The 17 Day Diet Cookbook.

Nonstick cooking spray
1 medium yellow onion, chopped
1 medium garlic clove, minced
1 medium red bell pepper, stemmed and chopped
1 pound lean ground turkey
1 large tomato, roughly chopped
1/4 cup minced fresh parsley leaves or 2 tablespoons dried parsley flakes
1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon cinnamon
1 1/2 teaspoons apple-cider vinegar
8 Romaine or Boston lettuce leaves, thick stems removed

1. Spray a large skillet with nonstick cooking spray. Set over medium heat for 1 minute. Add onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add the bell pepper; continue cooking, stirring occasionally, about 2 minutes

17 Day Diet Cookbook

17 Day Diet Cookbook

by Dr. Mike Moreno

  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook

2. Add the ground turkey, and break up with a spoon. Cook, stirring frequently, until lightly browned, about 6 minutes.

3. Raise the heat to medium-high. Stir in the tomato, parsley, oregano, chili powder, Worcestershire sauce, and cinnamon. Cook, stirring occasionally, until the tomatoes break down, their liquid evaporates, and the skillet is almost dry, about 5 minutes. Remove from the heat and stir in the vinegar. Cool for 10 minutes, then spoon a scant 1/2 cup filling into each lettuce leaf; roll the leaves up, like burritos, and serve.

YIELD: 4 servings

TIPS: For a take-along lunch, pack the picadillo and the lettuce leaves separately. To save prep time, look in the produce section of your supermarket for cut-up bell peppers and even onions.

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