Turkey Wraps

The word ‘wrap’ is misleading here as the turkey is nestled on a robust piece of Romaine lettuce. It is a pretty way to serve the contents and can be hand held if you want. The ground turkey is mixed with garlic, ginger, julienne or chopped carrots, water chestnuts and scallions, seasoned with a little soy sauce.

1 tbsp. olive oil – seasoned with freshly ground black pepper (no salt needed as soy sauce provides that)
1 pound ground turkey
2 large cloves of garlic – grated
1 x 2 inch piece of ginger – peeled and grated
1 large bunch of scallions – finely chopped
3 oz. shredded or chopped carrots
1 x 8 oz. can of water chestnuts – drained, rinsed and chopped
2 tbsp. gluten free soy sauce (depending on how you like the taste)
2 tbsp. chicken broth
Romaine lettuce

Heat the oil in a cast iron casserole dish and, when nice and hot, add the garlic, ginger and scallions and cook for a good few minutes before adding the turkey and the rest of the ingredients. Bring to a boil then turn down to a simmer and cook for 15 minutes stirring fairly frequently. Serve on Romaine lettuce.


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