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Guajillo-Honey Turkey Lettuce Wraps
with Marinated Radishes & Pepitas
30 MIN
2 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories470 Cals (est.)
View Full Nutrition
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Ground Turkey
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1 head Butter Lettuce
-
3 oz Radishes
-
4 oz Sweet Peppers
-
1 Red Onion
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⅓ cup Guajillo Chile Pepper Sauce
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2 Tbsps Raw Pepitas
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1 Tbsp Honey
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2 Tbsps Rice Vinegar
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½ cup Plain Nonfat Greek Yogurt
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs