Begin by heating the olive oil in a skillet over medium heat. Add the minced red bell peppers and scallions. Sauté for about 3-4 minutes until they are tender and fragrant.
Next, add the diced turkey breast to the skillet. Stir in the frozen corn, black beans, and thawed spinach. Sprinkle in the cumin, chili powder, and kosher salt. Mix well and cook for an additional 5-7 minutes until everything is heated through.
Once heated, add the diced jalapeño peppers and shredded Mexican cheese blend into the turkey mixture. Stir until the cheese is melted and everything is well combined.
While the filling is cooling slightly, carefully separate the iceberg lettuce leaves. Rinse them under cold water and pat dry. These leaves will serve as your delightful wraps!
To serve, spoon a generous amount of the turkey mixture into each lettuce leaf. Drizzle with Avocado Cilantro Ranch Dressing for an extra burst of flavor. Enjoy your Turkey Santa Fe Lettuce Wraps immediately!
