At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 14 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 480 kcal
• Protein: 45 g
• Carbohydrates: 44 g
• Fat: 16 g
• Fiber: 13 g
• Sodium: 323 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 1/8 lb (520 g) raw 93%-lean ground turkey
• 2 cups (320 g) cooked black beans without salt, drained
• 2 large heads (600 g) romaine lettuce, half leaves and half chopped
• 3 medium (360 g) tomatoes, chopped
• 1 cup (160 g) cooked yellow sweet corn
• 1 large (160 g) red bell pepper, chopped
• 1 1/3 cups (320 g) nonfat plain Greek yogurt
• 1 packed cup (40 g) fresh cilantro leaves and tender stems
• 1/4 cup (12 g) chopped fresh dill
• 1/3 cup (80 g) fresh lime juice
• 1 tablespoon (14 g) olive oil
• 2 teaspoons (4 g) ground cumin

Ingredients, continued

Finish measuring the remaining ingredients before you begin.

• 2 teaspoons (5 g) paprika
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oil in a 12-inch skillet over medium-high. Add the turkey, cumin, paprika, and salt and cook, breaking it into crumbles, until it reaches 165°F (74°C).

2. Fold in the black beans and corn and cook until steaming, about 2 minutes.

3. Blend the yogurt, cilantro, dill, and lime juice until creamy and flecked with herbs.

4. Arrange the whole and chopped romaine, tomatoes, pepper, and warm turkey mixture on four plates. Spoon over the herb sauce and use the leaves as wraps or eat with a fork.

Sources

1. USDA FoodData Central — April 2026 data release