Dill, Beet and Turkey Lettuce Wraps


turkey lettuce wraps

I have lived in Toronto for 5 weeks now.

Things I have discovered about “the center of the universe”:

  • they have no lane ways so you actually see all the garbage we create — somewhat troubling
  • you have to walk out into the middle of the street to get onto a street car — somewhat dangerous
  • taxis make the most outrageous U-turns — one smashed into a fire hydrant right beside me
  • people cross the street with only 1 second left on the countdown — everyone is always in a hurry

I know Vancouver (my former home) has a ‘no fun city‘ reputation, but maybe the people that think that just need to do a little more digging. I wouldn’t trade the ocean and mountains for anything. Yes, it rains — but what fun is owning awesome rain boots without large puddles to splash through?

That being said, you’re growing on me Toronto. I’ll stick around for a bit….not that I have a choice.

turkey lettuce wraps

Now, something else I have discovered — bulgur!

I should say rediscovered. I have made it before in my food lab course during my science degree but I promptly forgot about it.

It’s amazing!


Bulgur is a delicious, high fiber, chewy cereal made from different species of wheat. It’s higher in protein,vitamins and minerals than rice. The best part is that it is parboiled so it cooks in 15 minutes. It is also very inexpensive.


Beet and Turkey Lettuce Wraps

I know I have had a few beet recipes lately but I just had to share this new one I developed. It’s a great sharing dish and fun for kids that like to build their meals. Although, it might get a little messy!

I like making little endive boats and/or using butter lettuce as the wrap. If you’re a fan of raw collard greens they make great wraps too!

Beet and Turkey Lettuce Wraps

Dill, Beet and Turkey Lettuce Wraps

serves 4-5


  • 1 lb ground turkey (or chicken)
  • 2 cloves of garlic, minced
  • 3/4 tsp cumin
  • a few generous pinches crushed red pepper
  • salt and pepper – a few shakes of each
  • 1 cup uncooked bulgur
  • 1/2 large sweet onion, chopped small
  • 1 large orange or yellow bell pepper, chopped small
  • 2 cloves of garlic, minced
  • 3/4 tsp cumin
  • 2-2.5 cups peeled and shredded beets
  • 1/2 cup (or more) fresh chopped dill, about 1 bunch
  • 10% M.F. greek yogurt or sour cream
  • extra virgin olive oil (EVOO) – optional
  • lettuce/greens of choice for wrap (butter lettuce, ice berg, romaine, collard greens etc)


  • Cook bulgur according to the package directions and set aside
  • Heat a large pan over medium heat with 1 tbsp cooking oil
  • Add the ingredients in the first group (up until the salt and pepper), cook turkey until fully cooked through (165°F) and set aside
  • Heat another tbsp of cooking oil in the same pan, add onion and cook until soft and browned
  • Add bell pepper, 2 cloves minced garlic, cumin, beets and cook for 5-10 min until desired doneness (I like a little crunch left in my pepper)
  • Stir cooked turkey mixture in with the beet mixture, add chopped dill and heat through
  • Drizzle with EVOO if desired and season to taste with salt and pepper
  • Fill each lettuce wrap with a large spoon-full of bulgur and turkey beet mixture, top with a dollop of greek yogurt or sour cream


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