This super light and easy dish is full of flavor, super healthy, and quite filling. Definitely a go-to on a week night.
You will need:
Olive oil
1 onion (chopped)
3 cloves of garlic (minced)
2 fresno chiles (or red jalapeno- seeds of one removed and diced)
about 1 1/2 lbs ground turkey
6-7 button mushrooms (diced)
1 Tbs finely minced ginger
2 tsp finely minced lemongrass
1/2 cup dry white wine (i used sauvignon blanc)
the juice of 2 limes
2 tsp honey
1 heaping cup chopped cashews (roasted and salted)
2 tbs chopped fresh basil (if you can find thai basil, use it!)
1 head boston lettuce (butter or iceberg also work great)
Sea Salt
Pepper
slivered carrots
bean sprouts
chopped scallions
lime wedges
Heat a medium sized saute pan on medium-high heat. Drizzle in olive oil and swirl to coat. Add onions, garlic, fresno chiles, salt, and pepper. Saute for about 6-7 minutes or until vegetables become translucent.
Next, dice and add mushrooms (I use them just to add a little extra body to this dish, you can definitely leave them out if you choose though).
Add ground turkey, salt, and pepper. Using a wooden spoon, break up the turkey and cook until no longer pink. Once browned, add white wine and let cook down for 3-4 minutes. Lower heat to medium-low.
Remember those tubes of goodness I had mentioned before in my Ropa vieja post? Well, they’re back… If you prefer, you can use fresh ginger and lemongrass, I just think these cut a lot of cost and time. Add 1 Tbs of ginger and 2 tsp of lemongrass and stir.
Next, add the juice of two limes, as well as 2 tsp of honey; stir to incorporate. Turn off heat.
Toss in chopped basil and nuts. Peanuts are very common in a dish like this, so add them instead if you prefer. I just happen to LOVE cashews. I use 1 heaping cup of chopped, roasted, and salted cashews. Stir to incorporate. Taste and adjust as needed- extra sprinkle of salt, ginger, honey etc.
Prep and place all of your “fixings” on a plate and set aside for assembly.
To assemble your wraps, peel the leaves off the head of lettuce. Rinse, pat dry, and place on a plate. Using a slotted spoon, carefully scoop mixture into each lettuce “cup”.
Add your desired “fixings” and eat!
CONDENSED (well sort of…)
You will need:
Olive oil
1 onion (chopped)
3 cloves of garlic (minced)
2 fresno chiles (seeds of one removed and diced)
about 1 1/2 lbs ground turkey
6-7 button mushrooms (diced)
1 Tbs finely minced ginger
2 tsp finely minced lemongrass
1/2 cup dry white wine (i used sauvignon blanc)
the juice of 2 limes
2 tsp honey
1 heaping cup chopped cashews (roasted and salted)
2 tbs chopped fresh basil (if you can find thai basil, use it!)
1 head boston lettuce (butter or iceberg also work great)
Sea Salt
Pepper
slivered carrots
bean sprouts
chopped scallions
lime wedges
Heat a medium sized saute pan on medium-high heat. Drizzle in olive oil and swirl to coat. Add onions, garlic, fresno chiles, salt, and pepper. Saute for about 6-7 minutes or until vegetables become translucent.
Next, dice and add mushrooms (I use them just to add a little extra body to this dish, you can definitely leave them out if you choose though).
Add ground turkey, salt, and pepper. Using a wooden spoon, break up the turkey and cook until no longer pink. Once browned, add white wine and let cook down for 3-4 minutes. Lower heat to medium-low.
Remember those tubes of goodness I had mentioned before in my Ropa vieja post? Well, they’re back…… Now, you can use fresh ginger and lemongrass if you’d like, I just think these cut a lot of cost and time. Add 1 Tbs of ginger and 2 tsp of lemongrass and stir.
Next, add the juice of two limes, as well as 2 tsp of honey; stir to incorporate. Turn off heat
Toss in chopped basil and nuts. Peanuts are very common in a dish like this, so add them instead if you prefer them. I just happen to LOVE cashews. I use 1 heaping cup of chopped, roasted, and salted cashews. Stir to incorporate. Taste and adjust as needed- extra sprinkle of salt, ginger, honey etc.
Prep and place all of your “fixings” on a plate and set aside for assembly.
To assemble your wraps, peel the leaves off the head of lettuce. Rinse, pat dry, and place on a plate. Using a slotted spoon, carefully scoop mixture into each lettuce “cup”.
Add your desired “fixings” and eat!