Asian Ground Turkey Lettuce Wraps

This recipe comes from Tosca Reno’s Eat Clean Cookbook (another place I get a lot of Eating Clean Recipes).  I tried to put the page the recipe is on in the background, but it didn't turn out too well. She used chives to tie the wraps together, which would have been useful. They were a little hard to keep together to eat. 

The family approved of these. Everyone gave them two thumbs up.  We all loved the flavors in the  meat.  Jenna actually preferred the steamed cabbage leaves to the lettuce, go figure!

Here’s what you need:

• 1 pkg of ground turkey  
• a few tsps of Olive oil
• 2 stalks of celery 
• 2 cloves of garlic, minced
• 1 carrot, peeled and grated
• 1 tomato, chopped ( I often make it without)
• 1/2 a red pepper, diced
• 1/4 C fresh basil, chopped
• 1 tsp sea salt
• 1 tbsp sesame oil
• 1/4 to 1/2 tsp red chili flakes or to taste
• 1 tbsp tamari or soy sauce
• 1 head of iceberg lettuce or steamed/boiled cabbage leaves*

In a large frying pan or wok, heat olive oil and add the turkey, garlic and celery and cook until the meat is cook throughout and the celery is soft.  Next add the remaining veggies and herbs.  Cook for about 6 minutes.  Next add the salt, sesame oil, and soy sauce.  Mix well.  Remove from heat and serve in lettuce leaves.

*I put a stack of them in a big bowl and poured boiling hot water from a kettle over them and soaked them for 3-4 minutes

I used the leftover meat on a salad and it was fabulous!