Heat olive oil in a large skillet, over medium heat. Add ground turkey, cook, and crumble the until no longer pink and cooked through about 10-12 minutes.
Add taco seasoning and chicken broth or water if using. Bring it to a boil, then reduce the heat to medium-low.
Add the black beans and cook until heated through about 5 minutes.
Stack two lettuce leaves on top of one another for each wrap.
Spoon ground turkey and black bean mixture into each lettuce wrap and sprinkle with remaining toppings and a dollop of sour cream. Garnish with fresh cilantro and serve!
Cook’s Note: The leftover turkey and black bean mixture should be kept in an airtight container in the refrigerator and used within three days. Taco salads are a great way to use up leftovers. Reheat turkey and black beans, chop up remaining romaine lettuce, and top with your leftover toppings.