Guajillo-Honey Turkey Lettuce Wraps with Marinated Radishes & Pepitas

Guajillo-Honey Turkey Lettuce Wraps

with Marinated Radishes & Pepitas

30 MIN
2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey & 1 tbsp Mexican Spice Blend
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Turkey

    From the Test Kitchen

    Tucked inside soft butter lettuce leaves, a savory filling of turkey—cooked in a sweet and spicy mix of guajillo chile pepper sauce and honey—comes together with crispy marinated radishes, and cooling greek yogurt. A sprinkle of pepitas lends delightful crunch to each bite.
    10 green SmartPoints® per serving
    10 blue SmartPoints® per serving
    10 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
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    ingredients
    Guajillo-Honey Turkey Lettuce Wraps with Marinated Radishes & Pepitas
    Title
    • 10 oz Ground Turkey
    • 1 head Butter Lettuce
    • 3 oz Radishes
    • 4 oz Sweet Peppers
    • 1 Red Onion
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 Tbsps Raw Pepitas
    • 1 Tbsp Honey
    • 2 Tbsps Rice Vinegar
    • ½ cup Plain Nonfat Greek Yogurt
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Halve, peel, and medium dice the onion. Cut off and discard the root end of the lettuce; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the yogurt and remaining vinegar; season with salt and pepper. In a separate bowl, combine the guajillo chile sauce and honey (kneading the packet before opening).

    Toast the pepitas
    2 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast); season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a plate and immediately season with salt. Wipe out the pan.

    Cook the filling
    3 Cook the filling

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the guajillo-honey sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the turkey is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Serve your dish
    4 Serve your dish

    Serve the lettuce leaves, cooked filling, marinated radishes, and seasoned yogurt separately. Assemble each wrap using 2 lettuce leaves. Garnish with the toasted pepitas. Enjoy! 

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    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Halve, peel, and medium dice the onion. Cut off and discard the root end of the lettuce; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a bowl, combine the yogurt and remaining vinegar; season with salt and pepper. In a separate bowl, combine the guajillo chile sauce and honey (kneading the packet before opening).

    2 Toast the pepitas

    In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned (be careful, as the pepitas may pop as they toast); season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until toasted. Transfer to a plate and immediately season with salt. Wipe out the pan.

    Toast the pepitas
    Cook the filling
    3 Cook the filling

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced peppers and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the guajillo-honey sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the turkey is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Serve your dish

    Serve the lettuce leaves, cooked filling, marinated radishes, and seasoned yogurt separately. Assemble each wrap using 2 lettuce leaves. Garnish with the toasted pepitas. Enjoy! 

    Serve your dish
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