Ingredients
1.25 lbs Jennie-O Extra Lean ground turkey (1 package)
1 head of Boston leaf lettuce
1 carrot, peeled and minced
1 clove of garlic, chopped
1 tsp fresh ginger, minced
Juice of four limes
2 tsp Sriacha chili sauce
1/2 bunch cilantro, chopped
1 bunch green onions, chopped
Garnish:
1 red pepper, minced
1/2 cucumber, deseeded and julienned
2 tbsp roasted cashews, chopped
Preparation
Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves. Combine next 7 ingredients (carrots through green onions) in a bowl, then stir in cooked and chilled Jennie-O turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.
