In a large skillet, heat the olive oil over medium heat. Add the minced red bell peppers and scallions. Sauté for about 3-5 minutes until they become tender and fragrant.
Stir in the diced turkey breast, frozen corn, and thawed spinach. Sprinkle in the diced jalapeño peppers, cumin, chili powder, and kosher salt. Cook for another 5-7 minutes until everything is heated through and well combined.
Gently fold in the rinsed black beans and shredded Mexican cheese blend. Allow the cheese to melt slightly—this creates a creamy texture that binds the filling together.
While the filling is cooking, carefully separate the iceberg lettuce leaves. Rinse them under cold water and pat them dry with a paper towel. These will serve as your wraps.
Spoon a generous amount of the turkey filling into each lettuce leaf. Drizzle with Avocado Cilantro Ranch Dressing for an extra burst of flavor. Wrap the lettuce around the filling like a taco and enjoy!
