There’s nothing nicer than biting into something tasty, crunchy and super healthy like these mouth-watering turkey lettuce wraps. They make a delicious alternative to the traditional wrap, are gluten-free and high in protein. Turkey is low in fat and high in protein and is an excellent source of B vitamins, iron, zinc, potassium and phosphorous. So it is a welcome part of the diet in our household. Teamed with crunchy vegetables and a delicious spicy cashew sauce these are sure to be a hit with your family…
I love colour. So much so that not only do I have a lot of colour in the home I also have it in my food. There’s something about a colourful dish which is so much more appealing than a dull dish even if it is full of superfood ingredients. Knowing it’s colourful makes it all the more appetising and is sure to get those taste buds going! In this recipe you can use any tasty crunchy vegetable but I choose colours, flavours and textures to complement the mild taste of the turkey like carrots, red cabbage and bean sprouts. Then wrapped in a crunchy green iceberg or cos lettuce, topped with fresh coriander and chopped cashew nuts and drizzled with the cashew sauce your first bite will be memorable.
As well as being delicious these are really easy to make. Simply chop the turkey into thin strips and marinate in coconut aminos or tamari soy sauce, spring onions, sesame oil and sesame seeds for an hour or more. In case you didn’t know, coconut aminos is a healthy alternative to soy sauce. It is raw fermented coconut sap, high in amino acids. It is perfect for those with sensitivities to soy. We prefer the taste as it has a milder soy-like taste.You can find it in most health food shops or on amazon.
Add this to the pan with the remaining sesame oil and water and stir over a high heat for 1 minute and simmer for 10 minutes or until cooked through.
Prepare the vegetables: thinly shred the red cabbage and grate or use a julienne grater to create long strips of carrot. To make the cashew sauce add cashew nut butter, chilli paste, coconut milk, coconut aminos or soy sauce and fish sauce to a small saucepan and whisk for 5 minutes over a gently heat until thickened. Leave to cool.
Carefully tear off long pieces of lettuce, wash and dry in a salad spinner and lay them out on a flat board. To assemble the wraps add the turkey to the lettuce leaf, then layer with the vegetables and the sprouts. I use bean sprouts and alfalfa sprouts but any sprouts of your choice works well.
Finally top off with chopped cashew nuts, freshly chopped coriander and a big dollop of cashew sauce.
You may eat them like this with a knife and fork or better still roll them up and cut in half.
These are also delicious dipped in a sesame sauce made from the remaining juices from the cooked turkey. Simply drain the soy liquid from the turkey into a small saucepan. Add honey and extra sesame seeds and ½ cup water. Bring to the boil, simmer and reduce until thickened.
Ideal for little fingers…
This is prefect for lunch or as a main course served with a fragrant quinoa salad. Bon appetit!
- 250g turkey breast
- ¼ cup/60ml coconut aminos or tamari soy sauce
- 4 small spring onions
- 1 inch ginger
- 1 clove garlic, crushed
- ¼/60ml cup sesame oil
- ½ cup/120ml water
- 1 large cos lettuce or iceberg lettuce
- 2 large handfuls beansprouts
- 1 large handful other sprouts (lentil,alfalfa, broccoli etc)
- 2 large carrots, grated
- ¼ red cabbage, shredded
- 1 handful chopped cashew nuts
- 2 tablespoons sesame seeds
- Reserved juices from the turkey when cooked
- 1 tablespoon sesame seeds
- ¼ cup cashew nut butter
- 1 teaspoon chilli paste
- 2 tablespoons coconut aminos or tamari soy sauce
- 1 tablespoon fish sauce
- 200ml creamy coconut milk
- Slice the turkey breast into thin strips.
- Make the marinade. Add the coconut aminos or soy sauce to a deep dish. Add sliced spring onions, freshly grated ginger, crushed clove of garlic, 2 tablespoons of the sesame oil and the turkey strips. Mix well and marinate for at least one hour.
- Heat the remaining sesame oil in a pan and add the turkey and the marinade. Cook for 1 minute constantly stirring and add the water. Cover and simmer for 10 minutes until the turkey is cooked.Drain the turkey reserving the juices if making a sesame dipping sauce.
- Add the juices to a small saucepan, add honey and water and bring to the boil.
- Add the sesame seeds and simmer for 5 minutes or until reduced and thickened.
- Whip together the all the ingredients in a small saucepan and simmer for 5 minutes whisking continuously until thickened. Leave to cool.
- Prepare the toppings by grating the carrots or cutting into long thin strips, thinly shredding the red cabbage and preparing the lettuce by washing and breaking off whole, large pieces.
- To assemble the wraps, lay the lettuce leaves on a flat plate or board, add the turkey strips followed by the red cabbage, carrots, sprouts,chopped cashew nuts and freshly chopped coriander. Top with a dollop of cashew sauce. Roll up and slice in half. If using the sesame dip then dip and enjoy!