Turkey and Sweet Onion 'Picadillo-Style' Lettuce Wraps with Chili-Lime Zest

Finely mince the turkey thigh meat. Dice the sweet onion and celery into uniform, small pieces to mimic the texture of a traditional picadillo base.

Heat a non-stick pan over medium-high heat. Add the turkey and cook until the meat is browned and fragrant, using a wooden spoon to break it into very small crumbles.

Add the diced onions and celery to the pan, lowering the heat slightly to sauté until the onions are translucent and sweet, about 5-7 minutes.

Stir in the chili powder, blooming the spices until aromatic, then deglaze the pan with a small splash of the watermelon drink, allowing it to reduce into a sticky, glossy glaze that coats the turkey and vegetables.

Serve the mixture immediately, portioned into crisp leaves of your choice (use the celery hearts for crunch). Garnish with a squeeze of fresh lemon zest for brightness.