eeded.
Clean the romaine lettuce, chopping off the stem, peeling
retty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour
ixing bowl, combine the ground turkey, lemon grass paste, fish sauce
Spread tortilla with dressing.
Top with turkey, cheese, lettuce and tomatoes; roll up.
Serve immediately.
Or wrap tightly and refrigerate until ready to serve.
Spread cheese on wrap and microwave until melted.
Spread honey mustard salad dressing over.
Add turkey, lettuce and tomato.
Roll up and enjoy!
Heat 2 T oil in a large skillet.
Add turkey and cook about 5 minutes, stirring to break up the meat; remove from skillet.
Heat the remaining oil in the same skillet and saute carrots, zucchini, and onions for 1 minute.
Add turkey, soy sauce, sugar, and garlic powder; cook, stirring, about 1 minute.
Turn into a serving dish and accompany with lettuce leaves.
To eat, wrap filling in lettuce leaves (use lettuce leaf like a taco shell).
Variation: Spoon the meat mixture over a bed of salad greens for an Asian-style salad.
ver medium-high heat. Add turkey and ginger; cook, crumbling with
Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour
edium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1
Place lettuce leaf on a plate;.
Top with turkey, ham, and tomato.
in a small bowl, mash avocado and lime juice, and spread onto the tomato.
Top with arugula or watercress and dressing.
Roll up and secure with a wooden pick.
Place lettuce leaves onto a plate and spread with cream cheese in a line down the length of the leaf, then drizzle with mustard.
Top with spinach, turkey, ham, onion, tomatoes, cranberries, and bean sprouts.
Roll up longways and enjoy.
nion starts to soften. Add turkey and saute 7 to 8
Preheat the broiler. Place the prosciutto on a baking pan. Broil for 1 min or until crisp.
Spread two pieces of toast with dijonnaise. Top with turkey, lettuce, Parmesan cheese and prosciutto then the remaining toast slices. Serve.
an. Cook and stir the turkey in the oil until it
f the bread.
Layer turkey, lettuce, tomatoes, cranberries, and cheese on
Rinse lettuce leaves and pat dry. Set aside.
Brown ground turkey in
Filling:
Brown the turkey in the oil in a
Cook turkey as specified on the package. Always cook to well done, 165 degrees F as measured by a meat thermometer.
Add garlic, ginger, soy sauce, brown sugar, green onions and red bell pepper. Cook 7 minutes or until garlic is soft.
Stir in mint leaves. Immediately transfer meat to a shallow dish and chill 1 hour.
Remove core from head of lettuce; separate, wash and dry leaves.
Spoon chilled turkey mixture in lettuce cups.
In a large nonstick skillet coated with cooking spray, cook and stir the turkey over medium-high heat until no longer pink. Coarsely chop mixed vegetables; add to the pan. Stir in teriyaki sauce, hoisin sauce, peanut butter, ginger, garlic, vinegar and oil. Cook and stir over medium-high heat for 5 minutes or until heated through. Remove from heat. Stir in onions. Place a 1/2 cup turkey mixture on each lettuce leaf; fold lettuce over filling. Serve with additional hoisin sauce, if desired.
he lavash bread with the lettuce leaf, then with the egg