Low-Carb Turkey Picadillo Lettuce Wraps

Ingredients

• 4 tsp. olive oil
• 1 lb. lean ground turkey
• 1 onion, chopped small
• 1 large green bell pepper, chopped small
• 1 can chicken broth
• 1 can crushed tomatoes
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• Salt and fresh-ground black pepper to taste
• 2 tsp. Green Tabasco sauce
• 1/2 cup chopped green olives + a few sliced green olives to garnish, preferably Spanish olives
• 2 T green olive brine
• 2 heads iceberg lettuce

Directions

Warm 2 teaspoons of the olive oil in a large non-stick skillet, then add the turkey and cook it over medium heat until the meat begins to take on color, about 6-7 minutes. Slide the turkey to one side of the pan and pour in the remaining 2 teaspoons olive oil, using a little more if the pan seems dry. Stir in the chopped onion and green bell pepper, and cook, flipping and stirring now and then, until the vegetables have softened and the edges are beginning to brown. Pour in the chicken stock and crushed tomatoes, then season with the ground cumin, ground coriander, and salt and pepper to taste. Lower the heat and let the mixture simmer until most of the moisture has cooked off, about 20 minutes. Once just a little liquid remains, mix in the Green Tabasco Sauce, chopped green olives, and green olive brine until everything is evenly combined. Continue cooking about 5-10 minutes more, until the skillet is almost dry. As the meat mixture simmers, remove any bruised or damaged outer lettuce leaves, cut out the core, and halve the heads. For serving, pull away a double layer of lettuce so it makes a cup, spoon in the hot meat filling, finish with sliced green olives, and eat. If there is extra, store the filling apart from the lettuce leaves in the refrigerator, then warm the Picadillo mixture in a small pan or the microwave when you are ready for leftovers.