Guajillo-Honey Turkey Lettuce Wraps with Marinated Radishes & Pepitas

Guajillo-Honey Turkey Lettuce Wraps

with Marinated Radishes & Pepitas

30 MIN
-$0.05/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey & 1 tbsp Mexican Spice Blend View recipe
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    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.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Guajillo-Honey Turkey Lettuce Wraps with Marinated Radishes & Pepitas
    Title
    • 10 oz Ground Pork
    • 1 head Butter Lettuce
    • 3 oz Radishes
    • 4 oz Sweet Peppers
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 Red Onion
    • 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 pork; 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 pork 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, seasoned yogurt, and toasted pepitas separately. Assemble each wrap using 2 lettuce leaves. Enjoy!

    Tips from Home Chefs

    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 pork; 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 pork 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, seasoned yogurt, and toasted pepitas separately. Assemble each wrap using 2 lettuce leaves. Enjoy!

    Serve your dish
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