Mom’s Picadillo, only healthier

Picadillo [pikaˈðiʎo], means “mince” in Spanish and it is a traditional Latin dish, also popular in the Philippines. Recently, my Filipino friend Marc cooked this delicious dish for us and was kind to share his mom’s recipe, which he modified to create a healthier version.


  • 1 lb ground turkey
  • 1 cup mixed bell peppers: red, green, yellow, chopped (about half a pepper of each color)
  • 2 cups mixed vegetables (carrots, peas, beans, corn)
  • 2 Tbs olive oil
  • 1 cup onions, chopped
  • 1 Tbs ginger, minced
  • 2 Tbs garlic, minced
  • 2-3 Tbs tomato paste
  • 1 tsp oregano
  • 1 tsp French herbs
  • Salt
  • Pepper


Sauté garlic, onion, and peppers in olive oil until the onion becomes translucent. Add the ground turkey and mix it until it browns.

Add the ginger and mixed vegetables and cook thoroughly. Sprinkle in the herbs and continue cooking until the juice from the meat is almost gone. Add the tomato paste and cook a few more minutes, until the paste has coated the pan.

Add salt and pepper to taste. Optional: squeeze half a lemon (lime) and top off with chopped fresh cilantro.

Serve on a fresh lettuce leaf as a wrap. Pair it with a Sauvignon Blanc or Chardonnay wine.


Picadillo lettuce wrap
Picadillo lettuce wrap
New Zealand Sauvignon Blanc
This New Zealand Sauvignon Blanc has a nice hint of elderflower.
New Zealand Sauvignon Blanc
New Zealand Sauvignon Blanc

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