In keeping with the healthy New Year’s theme, I’ve been inspired to make lettuce wraps. You basically use a leaf of lettuce to wrap a filling. It’s a pretty versatile idea, easily adaptable to mexican or asian foods.
These ground turkey wraps could easily be made into ground turkey tacos using corn tortillas, or substitute beef or lamb for a richer taco. The butter lettuce makes a great no-carb substitute for any kind of wrap, and I love making these with all sorts of fillings. I have previously posted about crab and avocado wraps, which are a lovely version for summer.
Turkey Lettuce Wraps
1 pound ground turkey
1 onion, minced
2 garlic cloves, minced
1 tablespoon paprika
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon minced cilantro
2 tablespoons tomato paste
1/2 cup white wine
butter lettuce leaves
Brown the turkey in a tablespoon of olive oil and season with salt and pepper. Once the meat has become a rich, brown color, add the onion, garlic, paprika, cinnamon, cumin, and coriander. Allow the onion and garlic to soften.
Add the tomato paste and allow it to rust for a couple minutes. Add the wine and allow to cook down. Once it’s mostly dry, the meat is done. Add the cilantro and stir to combine. Serve with butter lettuce leaves or corn tortillas.
looks good! need to get back to healthy cooking myself.
These look so good – just the kind of food I find myself craving in January. As they feature paprika, I wondered if you’d like to share this dish in January’s Spice Trail challenge? It would be fantastic to include these in the round-up of paprika recipes!
http://bangermashchat.wordpress.com/2014/01/02/the-spice-trail-cooking-with-paprika/