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 14.5 oz. can chicken broth
• 1 14 oz. 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
• 2 T green olive brine
• 2 heads iceberg lettuce

Directions

1. Heat 2 teaspoons olive oil in a large non-stick frying pan.
2. Add the turkey, and cook over medium heat until it’s starting to brown, about 6-7 minutes.
3. Push the meat over and add the other 2 teaspoons of oil (or as needed).
4. Add the chopped onion and green bell pepper, and continue to cook, turning occasionally, until the onions and peppers are soft and starting to brown on the edges.
5. Add the chicken stock, crushed tomatoes, ground cumin (affiliate link), ground coriander, and salt and pepper to taste and simmer over low heat until the liquid has mostly evaporated, about 20 minutes.
6. When there is only a small amount of liquid left, stir in the Green Tabasco Sauce (affiliate link), chopped green olives, and green olive brine, stirring to combine all the ingredients.
7. Cook about 5-10 minutes longer, or until the pan is nearly dry.
8. While the meat is simmering, peel off any damaged out leaves of lettuce, cut away the core, and cut the heads in half.
9. To serve, peel off a double layer of lettuce to form a cup, fill with the hot meat mixture, garnish with green olive slices, and eat!
10. If this makes more than you’ll eat at one time, just refrigerate the filling and the lettuce leaves separately, then heat the Picadillo mixture in a small pan or in the microwave when you want to eat the leftovers!