Paleo Lime Breakfast Burrito Lettuce Wraps

Total time35 min

Prep time15 min

Cook time20 min

Paleo Lime Breakfast Burrito Lettuce Wraps

Breakfast burritos are one of those cravings that can feel impossible to satisfy without a stack of tortillas and a pile of cheese — but these lettuce wraps pull off the same satisfying experience with none of the grain or dairy. Crisp butter lettuce leaves stand in for the wrap, holding a smoky, spiced filling of ground turkey, cauliflower rice, and red bell pepper that genuinely tastes like it belongs in a breakfast taqueria. The eggs are scrambled with a splash of full-fat coconut milk, which keeps them impossibly soft and rich without any cream or butter in sight. Fresh lime zest and juice get stirred right into the turkey filling and drizzled over the top at the end, giving every bite a bright, citrusy lift that cuts through the richness of the avocado. Smoked paprika, cumin, and chili powder do the heavy seasoning work, so the flavor is bold and layered rather than flat or one-note. This one serves four, making it a solid option for a weekend brunch where you want something impressive that doesn't require a lot of explanation or substitutions.

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Ingredients

4 servings

For the wraps

1 head butter lettuce, leaves separated and washed
Simple Truth Organic Living Butter Lettuce Simple Truth Organic Baby Red Butter Lettuce Live Gourmet Butter Lettuce O Organics Organic Living Butter Lettuce - Each Signature Select/Farms Living Butter Lettuce - 1 Count
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For the filling

1 lb ground turkey
2 tbsp avocado oil, divided
1 red bell pepper, finely diced
2 cups cauliflower rice
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the eggs

6 large eggs
2 tbsp full-fat coconut milk
¼ tsp salt

For serving

2 limes, 1 zested and both juiced
2 ripe avocados, sliced
¼ cup fresh cilantro, roughly chopped (optional)
1 jalapeño, thinly sliced (optional)

Instructions

1
Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spatula, until no pink remains and the meat reaches 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
2
Add the diced red bell pepper to the skillet with the turkey and cook over medium heat, stirring occasionally, until softened, about 3 minutes.

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