Mexican Spiced Turkey Lettuce Wraps with Charred Corn, Black Beans and Lime Crema
Turkey mince cooked with cumin seeds, onion, garlic and spices, served in lettuce with black beans and lime crema.
- 500 g turkey mince, lean
- 250 g corn kernels, fresh or frozen
- 400 g black beans, tinned
- 12 whole iceberg lettuce leaves
- 1 whole onion, medium
- 3 whole garlic cloves
- 6 g cumin seeds
- 5 g smoked paprika
- 4 g chilli powder
- 2 whole lime, whole
- 100 ml soured cream
- 25 ml vegetable oil
- 4 g sea salt
- 20 g fresh coriander, chopped
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Add to a shopping listHow the shopping list works →- Step 1
Finely dice onion. Mince garlic. Drain and rinse black beans.
- Step 2
In a small bowl, whisk together soured cream, juice of 1 lime, and salt to make lime crema. Set aside.
- Step 3
Heat oil in a large frying pan over medium-high heat.
- Step 4
Add cumin seeds and cook for 30 seconds until fragrant.
- Step 5
Add diced onion and cook for 3 minutes until softened.
- Step 6
Add minced garlic, smoked paprika, and chilli powder, cooking for 1 minute.
- Step 7
Add turkey mince and cook, breaking it apart with a wooden spoon, for 6 minutes until cooked through and lightly browned.
- Step 8
Stir in black beans and cook for 2 minutes to warm through.
- Step 9
In a separate pan, heat a little oil over high heat and char corn kernels for 3 minutes until lightly blackened. Add to the turkey mixture.
- Step 10
Squeeze juice of remaining lime over the mixture and stir. Taste and adjust seasoning.
- Step 11
Separate lettuce leaves and arrange on a serving platter.
- Step 12
Spoon turkey mixture into each lettuce leaf, top with a dollop of lime crema, and sprinkle with fresh coriander.
- Step 13
Serve immediately as a hand-held wrap.
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