Peach & Charred Corn Turkey Lettuce Wraps

Charred corn nods to smoky street-corn flavor while ripe peaches add juicy summer brightness. Turkey, herbs, and a honey-lime drizzle tuck into crisp lettuce cups for a light, grill-kissed lunch.

Serves 4 · 18 min prep · 5 min cook

Estimate for one serving

• 295 cal
• 26g protein
• 24g carbs
• 11g fat

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Ingredients

• 2 1/2 cups cooked turkey breast, diced or shredded
• 2 cups ripe peaches, diced
• 1 1/2 cups fresh sweet corn kernels
• 12 large butter lettuce or romaine leaves
• 1/2 cup red bell pepper, fine dice
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp lime juice
• 1 tsp honey
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup toasted pepitas

Instructions

1. 1Heat a skillet over medium-high; add a thin film of olive oil and the corn kernels. Let them char 3 to 4 minutes, stirring once, until blistered and fragrant; cool slightly.
2. 2In a large bowl combine the diced turkey, diced peaches, charred corn, and fine-diced red bell pepper.
3. 3Whisk the remaining olive oil with lime juice, honey, chili powder, salt, and pepper until the honey dissolves into a light vinaigrette.
4. 4Pour the dressing over the turkey-peach mixture and toss gently so the peach pieces stay intact and glossy.
5. 5Fold in the chopped mint and basil just before assembling so the herbs stay bright green and aromatic.
6. 6Wash and dry the lettuce leaves thoroughly; choose the most cup-shaped ones to hold filling without leaking.
7. 7Spoon a generous mound of the peach-corn turkey salad into each lettuce leaf and sprinkle toasted pepitas over the top for crunch.
8. 8Arrange three wraps per plate or pack them side-by-side in a flat lunch container with a paper towel underneath to absorb moisture.
9. 9Serve immediately or chill up to 4 hours; the peaches soften slightly but keep their late-August sweetness.
10. 10Offer extra lime wedges on the side so each person can brighten their wraps at the table.