Cajun Turkey Lettuce Wraps with Creamy Avocado Lime Sauce
These Cajun‑spiced turkey lettuce wraps combine lean protein with fresh veggies and a silky avocado‑lime sauce for a flavor-packed, low‑carb meal. They're ready in under 30 minutes, making them perfect for busy weeknights or weekend lunches. Plus, the lettuce remains crisp when you keep the sauce aside until serving.
Ingredients
- 1 lb ground turkey, 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1/4 tsp salt, 1/4 tsp black pepper, 1 head butter lettuce (or romaine) separated into leaves, 1/2 cup shredded carrots, 1/2 cup sliced bell pepper (mixed colors), 1/4 cup diced red onion, 1 cup diced cucumber, 3 tbsp chopped fresh cilantro, 1 ripe avocado diced, 2 tbsp fresh lime juice, 1 tbsp Greek yogurt or mayo, 1 tsp honey (optional), salt & pepper to taste for sauce
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. 2. Add ground turkey and cook until browned, about 5‑7 minutes. 3. Stir in Cajun seasoning, salt, and pepper; cook another 2 minutes. 4. Transfer turkey to a plate and let cool slightly. 5. In a bowl, combine diced avocado, lime juice, Greek yogurt, honey, and a pinch of salt; mix until smooth. 6. In a large bowl, toss carrots, bell pepper, red onion, cucumber, cilantro, and cooled turkey. 7. Fold in the avocado sauce, adjusting seasoning as needed. 8. To serve, spoon the filling onto each lettuce leaf and wrap tightly. 9. Keep sauce chilled until ready to eat to preserve freshness.
Chef's Note
Pro tip: keep the avocado sauce chilled until right before eating to prevent browning and maintain a fresh, creamy texture.
Make-Ahead Tips
Cooked turkey can be stored in an airtight container in the fridge for up to 3 days. Assemble wraps as needed, adding sauce just before serving to keep lettuce crisp.
Substitutions
Low‑fat: replace Greek yogurt with non‑fat yogurt. Vegetarian: use crumbled tempeh or shredded seitan. Allergy: swap mayo for a tahini‑based sauce if you’re allergic to dairy.