Crunchy Turkey Lentil Lettuce Wraps
- 1/2 cup dry green lentils, rinsed 125 mL
- 1 1/4 cup water 310 mL
- 2 Tbsp canola oil, divided 30 mL
- 1 lb. ground turkey breast 500 g
- 1/2 cup finely chopped onion 125 mL
- 2 garlic cloves, minced
- 1 Tbsp grated fresh gingerroot 15 mL
- 1 Tbsp sodium-reduced soy sauce 15 mL
- 12 large green leaf lettuce leaves
- 4 cups tricoloured coleslaw mix 1 L
- 1 cup chopped cilantro 250 mL
- 1. In saucepan, bring lentils and water to a boil. Reduce heat, cover, and simmer for about 20 minutes, until lentils are tender. Drain and set aside.
- 2. 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 pan.
- 3. In same saucepan, add remaining canola oil. Sauté onions and garlic for about 5–6 minutes. Stir in gingerroot 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.
- 4. To assemble wraps: Place turkey mixture on lettuce leaf and top with cilantro.
|Total Fat||6 g|
|Saturated Fat||0.5 g|
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