Turkey Santa Fe Lettuce Wraps

These Santa Fe turkey lettuce wraps are SO good, you’ll WANT to save some leftover turkey just to make them (or leftover chicken breast would work too)!

Have you ever had the Spinach Santa Fe Egg Rolls with the Cilantro Ranch Dipping Sauce from Chili’s? They’re dangerously good – I don’t even want to know how many calories they are. That’s where the inspiration for these lighter lettuce wraps came from. The lighting in these photos don’t even do them justice.

This is the BEST leftover turkey recipe!

I actually made my turkey breast in the crock pot last week just so I could have leftovers to create this recipe. I had one for lunch (only 4 WW pp) but since they are so light I think two would be perfect for dinner. If you want to make them Paleo, leave out the beans and add more spinach. I used my Avocado Cilantro Ranch Dressing as my sauce and it was perfect. If you’re lazy, you can mash 1/4 avocado into 1/2 cup light ranch dressing instead.

This time of the year is so challenging to eat good. Holiday parties,
staying over at relatives, Christmas cookies – I really need will power.
So I wanted to create a leftover recipe for turkey that’s not just
delicious, but also light after a day of indulging on mashed potatoes,
gravy, and pumpkin pie.

Turkey Santa Fe Lettuce Wraps
Servings: 4 • Size: 2 lettuce wraps • Old Points: 6 pts • Points+: 7 pts
Calories: 297 • Fat: 13 g • Protein: 31 g • Carb: 21 g • Fiber: 6 g • Sugar: 4 g
Sodium: 1358 mg • Cholesterol: 53 mg


  • 1 tsp olive oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced scallions
  • 12 oz leftover turkey breast, diced small
  • 2/3 cup frozen corn
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 2 tbsp diced jarred jalapeno peppers
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 cup reduced fat shredded Mexican cheese blend
  • 8 large Iceburg lettuce leaves
  • 12 tbsp Avocado Cilantro Ranch Dressing


Heat the oil in a large skillet over medium-high heat.
Add the red bell pepper and scallions to the pan and sauté for 2 minutes
until tender.

Add the diced turkey, corn, black beans, spinach,
jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the
pan. Cook for another 3 to 4 minutes, stirring well so the spinach gets
mixed in with everything.

Place about 1/3 cup of turkey mixture in the center of each lettuce leaf. Top each wrap with 2 tbsp cheese and 1 1/2 tbsp avocado sauce if desired.