Tuesday, June 3, 2014

Asian Turkey Lettuce Wrap

ASIAN TURKEY LETTUCE WRAP
From the Clean Team
Serves 4
                1 pound ground turkey
                2 tablespoons coconut oil
                2 carrots, finely chopped or grated
                3 cloves garlic, minced
                2 tablespoons fresh ginger, peeled and grated
                1 teaspoon Chinese 5 spice powder (or 1/2 t cloves, 1/2 t cinnamon)
                2 tablespoons wheat-free tamari
                2 tablespoons rice wine vinegar
                1 tablespoon coconut nectar (cream)
                1 can water chestnuts, chopped
          1 cup mushrooms, chopped
                1 head Boston, bibb lettuce or endive (I admit I use iceberg because it's way cheap)
                chopped cilantro
                2 green onions, chopped


Directions: Melt coconut oil in a medium skillet over medium-high heat. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes. Add water chestnuts and mushrooms and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.

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