Lately, I’ve been enjoying Mexican food. All those ingredients that meld together with a dollop of sour cream on top! Yum!
Because I’m on a healthy kick (somewhat), I came across this recipe from Chelsea’s Messy Apron with ground turkey and quinoa, so I decided to try it for this Burrito mixture. Trying to stay away from a lot of bread, I didn’t want to use a soft tortilla. Then I thought, what’s healthier than lettuce, right?! I picked romaine lettuce because I thought it was sorta shaped like a little boat, and I can hold it like a tortilla! Yay! This recipe is very filling so to add it to a lettuce leaf, makes it crunchy and me feel like I’m having a partial salad too! In my mind anyway! This can also be an appetizer by cutting the lettuce leaves in half. Or even made into a bigger meal by adding corn bread muffins or a mexican rice side dish. It can be Spicier if you’d like, or whatever additional ingredients you would like to add to the toppings! This is a really great recipe, no matter what you decide to do, it’s made to your liking!
If you’d like to put these ingredients together in a slow cooker, leave them, and come back to deliciousness, go to Chelsea’s Messy Apron for those instructions! My recipe is made in a skillet and is a little different with the ingredients as well. This is a really great recipe, no matter what you do, it’s made to your liking! It’s easy to take for lunch or to give to someone that’s looking for a healthy meal to try.
All in all, anyway you make it, it’s a wonderful dish and I can’t wait for you to try it!
This post is also in Saucy Saturday’s Blog Hop 🙂