Turkey lettuce wrapswith black beans, salsa & lime

• 4 oz ground turkey
• 1/2 tsp ground cumin
• 1/2 cup canned black beans, drained and rinsed
• 3 tbsp salsa
• 1/4 lime
• 3 to 4 large butter lettuce or romaine leaves
• 1 tsp olive oil
• 1 pinch salt (about 1/8 tsp)
• 1 tbsp water

Let's cook

• Wash and dry lettuce. Rinse and drain beans. Cut the lime into a wedge.

• Heat oil in an 8- to 10-inch skillet over medium-high. Add 93% lean turkey, cumin and salt; break into crumbles. Cook 5 to 6 minutes, until browned. The thickest clump must reach 165 F; cook 1 to 2 minutes more and recheck if needed.

• Lower to medium. Stir in beans and water; cook 1 to 2 minutes until hot. Alternatively, use 1 cup shredded cooked rotisserie chicken instead of turkey: warm in oil with cumin and salt, then add beans and water; heat filling to 165 F.

• Spoon about 1/3 cup filling into each leaf. Top with salsa and squeeze lime over it; serve extra filling alongside.