SPICY TURKEY LETTUCE WRAPS
My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. -Christie Arp, Blue Ridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 655mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY SALAD WRAPS
Your family will be happy to take the "wrap" when it's loaded with luscious turkey salad dressed with alight mix of yogurt, mayonnaise, garlic and curry. "This is excellent for lunch boxes, and the tortilla is a fun replacement for bread," says Janet Knickerbocker of Palmyra, Missouri. To add a bit of color, choose red or green tortillas.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the turkey, onion and celery. In another bowl, whisk together the yogurt, mayonnaise, garlic salt and curry. Pour over turkey mixture: toss to coat. Layer tomatoes and lettuce on tortillas. Top with turkey mixture; roll up and secure with toothpicks.
Nutrition Facts : Calories 305 calories, Fat 9g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 358mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
SPICY TURKEY SALAD WRAPS
I was looking for an easy turkey salad recipe to go with the ingredients I had on hand, but couldn't find one I liked. So quite naturally, I came up with my own. These have just a touch of spice to them. I found them both, easy and good.
Provided by PRCOOK
Categories Turkey Breasts
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers, onion, chili powder, and black pepper together in a bowl until turkey salad is evenly combined.
- Stack tortillas on a microwave-safe plate and cover with a paper towel. Microwave until tortillas are warmed, 20 to 30 seconds.
- Spread about 2 tablespoons turkey salad onto 1 side of each tortilla; top with Mexican cheese blend and lettuce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 35.4 g, Cholesterol 98.8 mg, Fat 22.6 g, Fiber 2.5 g, Protein 36.5 g, SaturatedFat 9.4 g, Sodium 843.5 mg, Sugar 3.2 g
SPICY TURKEY SALAD WRAPS
I was looking for an easy turkey salad recipe to go with the ingredients I had on hand, but couldn't find one I liked. So quite naturally, I came up with my own. These have just a touch of spice to them. I found them both, easy and good.
Provided by PRCOOK
Categories Turkey Breasts
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix turkey, salad dressing, tomatoes with green chile peppers, jalapeno peppers, onion, chili powder, and black pepper together in a bowl until turkey salad is evenly combined.
- Stack tortillas on a microwave-safe plate and cover with a paper towel. Microwave until tortillas are warmed, 20 to 30 seconds.
- Spread about 2 tablespoons turkey salad onto 1 side of each tortilla; top with Mexican cheese blend and lettuce. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 35.4 g, Cholesterol 98.8 mg, Fat 22.6 g, Fiber 2.5 g, Protein 36.5 g, SaturatedFat 9.4 g, Sodium 843.5 mg, Sugar 3.2 g
SPICY STEAK SALAD WRAPS
Corn nuts are lovable for many reasons, but their primary role here is to add salt, crunch, and sweet toasty flavors to each bite. Corn chips, Fritos, or even kettle-style potato chips would be excellent understudies should the need for a different option arise.
Provided by Molly Baz
Categories Bon Appétit Steak Lettuce Chile Pepper Hot Pepper Lime Juice Yogurt Radish Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk garlic, sugar, 2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
- Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and 3/4 tsp. salt in a small bowl; set aside for serving.
- Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, until deeply browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, 4-8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
- Arrange steak, lettuce, radishes, cilantro, and lime wedges on a platter or a couple of plates so that each component is visible and easily accessible. Place corn nuts in a small bowl. Serve with reserved spicy yogurt for spooning into wraps.
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