Recipe Friday – Thai Turkey Wraps
by Kathy
My husband and I love to entertain. This is a great recipe when hosting a patio dinner for your friends because you can make it in advance. You can spend your time visiting with your guests instead of being busy in the kitchen cooking. I like to garnish the plate with some fresh fruit. It brings a delicious balance to the spicy kick the Sirarcha Chili Paste brings to the dish.
Here are some of the reasons I just love this dish:
- It’s healthy
- Easy to put together
- Can be served warm or cold (we love serving it cold on a warm day)
- Keeps well and can be made day or two in advance (the flavors continue to meld and enhance the dish)
- It has cashews – which I LOVE!
Here’s the recipe:
Thai Turkey Wraps
Ingredients:
20 ounce package extra lean ground turkey
1 head of Boston leaf lettuce
Handful of shredded carrots
1 clove of garlic, chopped
1 tsp. fresh ginger, minced
2 tsp. of Sriracha Chili Sauce
1/2 bunch cilantro, chopped
1 bunch of green onions, chopped
Juice from 1-2 limes (Fresh limes are the best. When making the recipe for the first time use 1 lime until you determine the level of citrus you like in the dish)
1 red pepper, minced
1/2 cucumber, deseeded and julienned (I prefer to use the seedless cucumber)
Cashews
Cooking Directions:
Cook turkey in skillet until no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce; wash and dry leaves. Combine next 8 ingredients (carrots through red pepper) in a bowl. Stir in cooked and chilled turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon 1/4 cup of turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with cucumber and cashews. Serves 4.