Using dark green lettuce in place of the traditional iceberg gives these lettuce wraps a more vibrant color and makes them more nutritious.
Makes 12 wraps
½ cup (125 mL) dry green lentils, rinsed
1¼ cup (310 mL) water
2 tbsp (30 mL) canola oil, divided
1 lb. (500 g) ground turkey breast
½ cup (125 mL) finely chopped onion
2 garlic cloves, minced
1 tbsp (15 mL) grated fresh gingerroot
1 tbsp (15 mL) sodium-reduced soy sauce
4 cups (1 L) tricoloured coleslaw mix
12 large green leaf lettuce leaves
1 cup (250 mL) chopped cilantro
In a saucepan, bring lentils and water to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are tender. Drain and set aside.
Meanwhile, heat 1 tbsp (15 mL) of the canola oil in a saucepan over medium-high heat. Add ground turkey and cook until golden brown and fully cooked. Remove from the pan.
In the same saucepan, add remaining canola oil. Sauté onions and garlic for about 5 to 6 minutes. Stir in ginger root and soy sauce and cook for an additional 3 minutes. Return turkey and add cooked lentils and coleslaw mix to the pan and stir to combine.
To assemble wraps: Place turkey mixture on lettuce leaf top with cilantro and roll up.
Nutritional Information – Per Serving
|Total fat||6 g|
|Saturated fat||0.5 g|