Come Share Our Table – Kim’s Southwest Turkey Lettuce Wraps with Pinto Beans, Sweet Potato, Spinach and Jicama

Sometimes an ingredient inspires me. Sometimes a person does.

I was inspired to create this recipe tonight by a close friend of mine who is fighting some health issues and needs to help her body fight back by eating for life.

I am not a nutritionist nor do I always eat healthy. If there is chicken fried steak around you’d better watch your back! But trying to eat clean and swapping out the bad stuff for the good stuff is an interest of mine.


I wanted this dish to be loaded to the gills with vibrant colors, anti-this and anti-that to help her body fight anything icky inside. Working with what I had in the kitchen, I took a leap of faith and came up with this recipe.


The jicama was going to be the deal killer. I hesitated to add it but am so glad that I did because it adds loads of soluble dietary fiber.

This dish turned out super yummy, will keep you feeling full and feed your body with superhero level nutrition.

I can’t wait to try the leftovers on some organic blue corn tortilla chips or as a taco filling.

I just hope she likes it since it’s named after her 🙂


Kim’s Southwest Turkey Lettuce Wraps with Pinto Beans, Sweet Potato, Spinach and Jicama

Makes 6-8 wraps


*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 2 tsp olive oil, divided
  • 1/2 red onion, diced
  • 2 carrots, diced
  • 1 small  (or 1/2 large) sweet potato, cubed
  • 1/2 small jicama, cubed
  • 2 large (or 4 small) garlic cloves, minced
  • 16 oz. ground turkey
  • 1 tsp tomato paste
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • fresh ground pepper
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 can pinto beans, drained and thoroughly rinsed
  • 12 oz. bag of frozen spinach, defrosted in the microwave
  • 3 tsp lime juice
  • cayenne pepper to taste
  • sturdy lettuce to hold the filling such as romaine, endive, or iceberg


  1. Heat 1 tsp olive oil in a large non-stick skillet over medium heat. Once it is glimmering, add the red onions, carrots, sweet potatoes, and jicama. Season with a pinch of salt and freshly ground pepper. Saute for about 10 minutes or until the sweet potatoes are done, stirring often to prevent burning. Remove from pan.
  2. Keeping the pan on medium heat, add another 1 tsp olive oil along with the garlic. Saute for 30 seconds. Add the turkey, tomato paste, cumin, salt, pepper, chili powder, and oregano. Break apart the meat with a wooden spoon while cooking and cook it all the way through.
  3. While the turkey is cooking, squeeze all the water out of the defrosted spinach with your hands.
  4. Once the turkey meat is cooked through, add the sautéed vegetable mixture back into the pan along with the drained beans, spinach, and lime juice. Gently mix together being careful not to bruise the beans. Season with salt, pepper and cayenne pepper to taste. Heat everything through together for about 5 minutes on medium low.
  5. To serve, fill the romaine, endive or iceberg lettuce leaves with some of the mixture and squeeze a little bit of lime on top.

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