Buffalo Turkey (or Chickpea Tacos)

I love tacos! I mean who doesn’t?

Our fam could easily have this as a dinner one night per week but to avoid food ruts and boredom I am always on the look out to change up this basic recipe. Last week I posted a new Peanut Taco Recipe in a Lettuce Wrap and this just sparked more inspiration for more taco creations. This week I want to share my new Buffalo Turkey Tacos which again I am serving on a lettuce wrap for myself. As most of you know I am running a 30 day clean eating challenge and we aim to avoid gluten and dairy among other things, and lettuce wraps are a really simple and healthy alternative to wraps. This is one of my favourite recipe for a night where I am craving something a little less “healthy” and a little more fun or daring.

I am also such a spicy girl who love hot foods and flavours, if you don’t dig spice check out my traditional Chickpea Taco recipe posted on the blog a few weeks back, you can also check out my quick video on how to make it is on YouTube https://youtu.be/jSoPQHPEXxE or search Pam Rocca for more cooking videos and inspo.

This is your new favourite taco tuesday recipe, I just know it. Enjoy!

Buffalo Turkey Tacos in a Lettuce Wrap

Makes 4-5 servings 

Ingredients

1 lbs. lean ground turkey

1 tablespoon butter

¼-1/3 cup franks red hot sauce

2 cloves garlic, minced

¼ yellow onion, diced 

Lettuce wraps

Taco Toppings

Vegan Sour Cream (recipe in my cookbook)

Corn

Red or orange pepper, diced

Tomatoes, diced

Red cabbage, shredded

Green onions, sliced

Fresh Cilantro or diced avocado

Directions

  1. In a large frying pan over medium heat add garlic, yellow onion and lean ground turkey. Keep stirring until turkey is cooked. Meanwhile wash and chop veggies for toppings.

  2. When turkey is cooked add in 1 tablespoon butter and 1/4 cup Franks Red Hot Sauce (adjust to taste and for desired consistency).

  3. Serve warm in lettuce wraps and garnish with desired toppings - we like peppers, tomatoes, red cabbage, corn, green onion, cilantro and sometimes avocado.

    Note - make it kid approved by adding wraps and reducing hot sauce.

    Tip - you can also make this plant-based by substituting the turkey for 2 cups cooked chickpeas - which turns this into an awesome Buffalo Chickpea Taco.

    As always if you make this recipe let me know what you think in comments below or tag me in your creations @Pam_Rocca or #prepwithpam.

    Happy Meal Prep Sunday Friends,

    xo

    Pam