Turkey and Avocado Lettuce Wraps with Cilantro Lime Sauce

Prepare the vegetables: Mince 3 cloves of garlic, finely dice 1/2 red onion, and dice 1 red bell pepper. Quarter 1 cup of cherry tomatoes and set aside for serving.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for 3 minutes until softened.

Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes until fragrant.

Add 1.25 pounds of ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 5 minutes until no longer pink.

Season the turkey mixture with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and cook for another 2 minutes to allow the flavors to meld.

While the turkey cooks, prepare the cilantro lime sauce: In a food processor, combine 3/4 cup fresh cilantro (reserving the rest for garnish), 3 tablespoons fresh lime juice, 2 tablespoons avocado oil, 1/2 seeded jalapeño, 1/4 teaspoon garlic powder, 1 teaspoon honey, 1 tablespoon water, and a pinch of salt. Blend until smooth.

Slice 2 avocados and separate the butter lettuce leaves, washing and drying them thoroughly.

To assemble the wraps, place a large butter lettuce leaf on a plate, add a portion of the turkey mixture, top with sliced avocado, quartered cherry tomatoes, and a drizzle of the cilantro lime sauce.

Garnish with the remaining fresh cilantro leaves and serve immediately.