Hold romaine heart at root end and thinly slice.

Core tomato and cut into 1/2" dice.

In a mixing bowl, combine salsa verde (to taste), sour cream, 1/4 tsp. salt, and a pinch of pepper. Set aside.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground turkey and diced peppers (if you receive a whole bell pepper, cut into 1/2" dice) to hot pan. Break up meat until no pink remains, peppers are tender, and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Remove from burner and drain any excess grease. Pan will be hot! Use caution.

Stir taco seasoning into filling until combined.

While filling cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Combine rice, amarillo seasoning, and 2 tsp. olive oil in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping tortillas with filling and garnishing with cheese, salsa verde crema (to taste), romaine, and tomatoes. Bon appétit!