Prep the lettuce: Gently separate the leaves, rinse, and pat dry. Keep the largest leaves for wraps. Chill them in the fridge so they’re extra crisp when you fill them.

Dice and mince: Chop the onion and bell pepper. Mince the garlic. Slice jalapeño if using. Set your toppings—avocado, cheese, salsa, yogurt—within reach.

Heat the pan: Add oil to a large skillet over medium heat. Sauté the onion and bell pepper with a pinch of salt for 3–4 minutes until softened and slightly golden.

Brown the turkey: Add the ground turkey. Break it up with a spatula and cook until no longer pink, about 5–6 minutes. Season lightly with salt and pepper.

Add garlic and seasoning: Stir in garlic and taco seasoning. Cook 1 minute to toast the spices. Mix in the tomato paste until it coats the meat.

Simmer for flavor: Pour in the broth or water. Stir and let it simmer 2–3 minutes until saucy but not watery. Taste and adjust salt, pepper, or seasoning.

Finish with lime: Squeeze in half a lime for brightness. Stir in chopped cilantro. Turn off the heat.

Assemble the wraps: Lay out lettuce leaves. Spoon in the turkey mixture. Top with avocado, a sprinkle of cheese, a spoon of salsa, a dollop of Greek yogurt, and jalapeño slices if you like heat.

Serve and squeeze: Add an extra lime squeeze over the top. Eat right away while the lettuce is crisp and the filling is warm.