Burrito Lettuce Boat

Lately, I’ve been enjoying Mexican food.  All those ingredients that meld together with a dollop of sour cream on top!  Yum!

Burrito Lettuce Boat

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!

Burrito Lettuce Boat

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!


*Burrito Lettuce Boat*


  • 1 lb ground turkey
  • 1 teaspoon garlic, minced
  • 1/2 cup onion, chopped
  • 1 cup uncooked quinoa
  • 1 (15 oz) can black beans, (drained and rinsed)
  • 1 cup frozen corn
  • 1 (10 oz) diced tomatoes, (do not drain)
  • 1/2 cup sweet bell peppers
  • 1/2 cup beef broth
  • 1/2 cup water
  • 1 (19 oz) enchilada sauce
  • 1/2 Tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup Mexican cheese (or cheddar), shredded
  • Toppings: green onions, sour cream, salsa verde
  • Romaine lettuce leaves
  • In a large skillet, on medium high heat, cook the ground turkey until it's done. Drain grease, if any.
  • Add onions and cook until they are softened; add garlic. Mix together until you smell the aroma of the garlic.
  • Add the uncooked quinoa, black beans, corn, diced tomatoes, bell peppers, beef broth, water, enchilada sauce, and spices. Mix together and bring to a slight boil.
  • Once it comes to a boil, lower your heat to simmer. Simmer for 30 minutes, stirring occasionally.
  • Turn off the heat and add your cheese. Put the lid back on until cheese is melted.
  • To assemble your Boat: Take a lettuce leaf and add your Burrito mixture, then place whatever toppings you like on top of the mixture.
  • Recipe adapted from Chelsea's Messy Apron
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    This post is also in Saucy Saturday’s Blog Hop   🙂


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