In 12-inch nonstick skillet, heat olive oil on medium for one minute. Add chicken or turkey, red pepper, chili powder and ground cumin. Cook, stirring occasionally, until chicken or turkey browns. Stir in salsa and pinto beans and cook for five minutes to blend the flavors and heat through.
Arrange three lettuce leaves on each dinner plate. Divide mixture evenly among lettuce-leaf cups. Top each lettuce cup with a dollop of yogurt. Fold leaves over mixture.