Day 9: Thai Turkey Wraps

These turkey wraps are the healthy version of PF Changs wraps. I am really excited about this recipe because: 1) its healthy 2) it sounds delicious 3) it gets rid of half of the vegetables in my fridge that would probably end up spoiling!!! Heck ya!

What you will need:

1.25 ground turkey

1 head of Boston leaf lettuce

1 carrot, peeled and minced

1 clove of garlic, chopped

1 tsp fresh ginger, minced

Juice of four limes

2 tsp Sriacha chili sauce

1/2 bunch cilantro, chopped

1 bunch green onions, chopped

(As a side note, if you want to plan the next couple of night's dinners, the sesame chicken and the orange glaze chicken uses some of the ingredients shown above as well as my Mexican Monday dishes)

Garnish:

1 red pepper, minced

1/2 cucumber, deseeded and julienned

2 tbsp roasted cashews, chopped

Get cookin' ya'll!:

Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves. Combine next 7 ingredients (carrots through green onions) in a bowl, then stir in cooked and chilled Jennie-O turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.

What we thought:

Jimmy thought this was a 8 and even went back 3 times for more servings! He even said, "Now you can say that was a success".

I agreed with Jimmy. One thing we both agreed on was the amount of tsp of Sriacha we put into the bowl. It calls for 2 tsp, but we are not spicy kinds of people. Next time we will put in 1 tsp. I also did not include the cashews or red peppers. Over all this dinner, as Jimmy would say, was a success. It was very fresh, and we loved tasting all the different flavors at once.