1 tablespoon extra-virgin olive oil
1 small onion, diced
1 pound ground turkey
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
¾ cup chicken broth
12 large lettuce leaves
1 cup shredded cheese (a Mexican blend or sharp Cheddar)
Heat the olive oil in a large skillet set over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 4 minutes.
Add the garlic, chili powder, cumin and paprika, and cook, stirring, for about 30 seconds more.
Add the turkey and cook, breaking the meat up with a spatula, until thoroughly browned, about 6 minutes.
Add the chicken broth and reduce the heat to low. Let simmer until the sauce has thickened, about 5 minutes.
To serve, spoon the meat mixture into the lettuce leaves, and top with shredded cheese.