• 20 oz lean ground turkey
  • 4 cloves garlic, sliced
  • 1/2 onion, diced
  • 3 Tbsp water
  • 3 1/2 Tbsp taco seasoning
  • olive oil
  • 1 head of iceberg lettuce, leaves carefully removed
  • 2 cups dry brown rice
  • 1 1/2 cups water
  • 4 Tbsp tomato paste
  • 2 cups mixed frozen peas and carrots
  • 1 1/2 cups chopped manzanilla olives
  • 2 tsp oregano
  • ground black pepper
  • 1/2 cup shredded cheddar
  • 1/2 avocado
  • 1/2 cup salsa

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large pan, over medium heat, add a few drizzles of olive oil, the sliced garlic, and the diced onions. Cook until softened. Stir in the 3 1/2 Tbsp of taco seasoning just to combine.Lower the heat to medium low.

Step 2

  • Add in the water and ground turkey and use a potato masher to break up the turkey. Stir occasionally to coat the turkey with the seasoning. Cook through completely.

Step 3

  • Place your meat into a bowl along with any toppings you want - we used shredded cheddar, diced avocado, and salsa.For the Spanish rice, boil the the rice until cooked through.

Step 4

  • Drain and return to the pot.In a large pan, over medium heat, add the water, tomato paste and a bit of ground black pepper.Stir until the tomato paste has blended completely.Stir in the peas & carrots, olives and oregano. Simmer on low for 5-6 minutes.Stir the rice into the pan and toss to coat the rice well. Season with salt and pepper to your liking.Assemble wraps and serve with Spanish rice.
  • Length: 6 minutes