Turkey Lettuce Wraps + Cabbage Slaw

Here's a healthy, gluten free, dinner.  We've been eating it all week.  It's full of flavor and texture. Perfect combination of tender meaty turkey, earthy mushrooms, and crunchy veggies. Serve with brown rice for a more substantial meal.  

serves 4.

Turkey + Mushroom Lettuce Wraps with Cabbage Slaw

for the wraps

2 tablespoons low sodium tamari soy sauce

2 teaspoons hoisin sauce

1 tablespoon  rice vinegar

1 lb ground turkey breast

s + p

spritz of grape seed oil 

1 tablespoon minced garlic

2 1/2 cups sliced mushrooms

1 cup shelled edamame

2 head of boston or gem lettuce leaves

for the slaw

2 cups shredded cabbage (red or green)

2 cup thinly sliced carrots

1 cup thinly sliced jicama

3 tablespoons olive oil

2 teaspoons rice vinegar

1/4 teaspoon togarashi

1/4 teaspoon sesame seeds

salt, to taste

Whisk tamari soy sauce, hoisin and rice vinegar, set aside.

Season turkey with salt and pepper.  Heat a large skillet over medium high heat.  In a couple sprays of grape seed oil, brown turkey.  Once mostly cooked, push to side of pan.  Add a few more sprays of oil to bare side of pan.  Add minced garlic, mushrooms and edamame.  Cook, stirring, one minute.  Add previously whisked sauce, cover and cook until mushrooms are tender, about 2 minutes. Stir and serve with lettuce leaves and slaw. 

To make the slaw: toss cabbage, carrots, jicama, olive oil, rice vinegar, togarashi, sesame seeds and salt together.   

Chicken Lettuce Cups

chick_lettuce_cup.jpg

This is really just a chicken stir fry served in lettuce cups but it's also good eaten on its own, over a salad or over rice.  (To keep things lighter, I like to use a spray bottle of olive oil to coat the pan before cooking chicken or veggies.)  Makes about 4 servings.  

Chicken Lettuce Cups

1 lb skinless, boneless chicken breast, cup into thin strips

2 tablespoons soy/tamari + 2 tablespoons soy/tamari

2 tablespoons rice vinegar + 2 tablespoons rice vinegar

dash olive oil

1 small yellow onion, chopped

1 small bunch scallions, white part, thinly sliced

1 tablespoon fresh ginger, diced

3 cloves garlic, diced

1 red bell pepper, seeded and cup into strips

1 carrot, peeled, grated

1 cup red cabbage, thinly chopped

1/2 teaspoon red pepper flakes

1/2 cup peanuts, lightly crushed

2 teaspoons sesame oil

1/2 teaspoon fish sauce

juice of 1/2 lime

about 12 lettuce leaves, rinsed, dried

Marinate chicken strips in 2 tablespoons soy and 2 tablespoons rice vinegar for 15 minutes in the fridge.  Remove from marinade and cook in a hot skillet 10 minutes, pouring out liquids as needed.  (I like very well cooked and slightly caramelized chicken so i cooked mine for an extra 8 minutes or so.)  Set aside.  

Wipe out skillet and add a small amount of olive oil.  Saute onion 5 minutes.  Add scallions, ginger, garlic, bell pepper, carrot, cabbage, red pepper flakes and peanuts.  Cook about 8 minutes, stirring frequently so veggies don't burn.  

In a small bowl, combine sesame oil, fish sauce, remaining soy sauce and remaining rice vinegar.  Add this and chicken to skillet.  Add lime juice and stir to combine.

Serve in lettuce leaves.