This is not your typical wrap! Enjoy this delicious and healthy chicken lettuce wrap on these hot autumn nights with a cool iced tea.To make the wrap vegan, simply remove the turkey.
1 head of Iceberg Lettuce
1/2 medium red onion, chopped
3 green onions, chopped
3 medium garlic cloves, finely minced
1/4 teaspoon crushed red pepper
2 teaspoons peanut oil
1/2 cup chopped peanuts
1 teaspoon ginger, grated
4 ounces of organic ground turkey
1 medium carrot, grated
3 medium mushrooms, sliced
1 cup chinese (napa) cabbage, thinly sliced
3 tablespoons chopped mint
2 tablespoons chopped cilantro
Juice from 1 medium lime
Heat the peanut over medium heat in a large skillet. Add the red onion and sauté for 5 minutes. Add the ground turkey, garlic, chinese cabbage, mushrooms, carrot, ginger, green onions, crushed red pepper, peanuts, mint, cilantro, and lime juice. Sauté for an additional 6 minutes. until the vegetables are bright and slightly crisp. Turn heat to low and let simmer.
Remove the stem of the lettuce and wash throughly, discarding the wilted or damaged outer leaves. Peel 6-8 whole leaves of lettuce to create your wraps. Fill each lettuce wrap with 1/6th of the sautéd mixture, using a slotted spoon to avoid gathering too many juices. Create a burrito with each lettuce wrap, and serve seam side down. Enjoy!