Turkey Lettuce Wraps with Avocado & Roasted Broccoli

Preheat the oven to 200°C. Ensure the rack is in the middle position for even roasting.

Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer to ensure even cooking.

Place the baking sheet in the preheated oven at 200°C. Roast for 20–25 minutes, shaking the tray halfway through, until the edges are crispy and slightly charred.

Heat olive oil in a large skillet over medium heat at approximately 160°C. Add minced garlic and sauté for 30 seconds until fragrant, then add ground turkey. Break it apart with a wooden spoon and cook for 8–10 minutes until browned and fully cooked through.

Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional 1–2 minutes over medium heat to meld the flavors. Remove from heat and squeeze fresh lemon juice over the mixture for brightness.

Wash and pat dry the lettuce leaves. Lay them out on a clean surface or plate. Slice the roasted red peppers into thin strips and slice the avocado into thin wedges.

Spoon the warm turkey mixture evenly into the center of each lettuce leaf. Top with a few strips of roasted red pepper and a couple of avocado slices.

Remove broccoli from the oven once crispy and slightly charred at the edges. Let it cool for 1 minute before plating alongside the assembled lettuce wraps.