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Pesto Turkey & Beet Rice Lettuce Wraps

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • For the pesto:
  • 4 cups packed basil
  • 1/4 cup pine nuts
  • 2 tsp minced garlic
  • 1/4 cup grated parmesan cheese
  • salt and pepper to taste
  • 1/3 cup olive oil
  • For the rest:
  • 1 very large beet peeled, Blade C
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1/2-1/3 pound lean ground turkey
  • 1/4 cup chicken broth
  • 1 tsp dried oregano flakes
  • 2 heads of bibb lettuce

Instructions

  • Take your spiralized beet noodles and place them into a food processor. Pulse until made into rice-like bits. Set aside.
  • Place all of your ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference.
  • Place a large skillet over medium heat and add in your olive oil. Once oil heats, add in your garlic and red pepper flakes. Cook for 30 seconds and then add in your red onion. Cook the onion for 2-3 minutes or until translucent and then add in your turkey meat, oregano and season with salt and pepper.
  • Cook the turkey meat until no longer pink, about 5 minutes. Then, add in the chicken broth and let reduce. Once reduced, add in the beet rice and toss to combine.
  • Let the beet rice cook, stirring frequently, for about 5 minutes. If watery (from the beet juice), pour the contents of the skillet into a colander, drain and put back into the skillet.
  • Next, fold in the pesto sauce. Stir to combine and cook for 1 minute. When done, spoon into lettuce wraps and enjoy!