1 head Boston lettuce (washed and separated {Also known as bibb lettuce, butter lettuce})
OPTIONAL: salsa, cheese, sour cream and chopped jalapenos
In a large skillet heat the olive oil over medium high heat. Add the onion, garlic and red pepper and sauté for 4-5 minutes. Add the ground turkey and cook until browned, about 4-5 minutes {make sure you crumble it as it cooks}. Stir in the black beans, cumin, paprika, cayenne pepper and chili powder and continue to cook for 3-4 more minutes. Remove from the heat and stir in the fresh chopped cilantro and chopped green onions and add salt and pepper to taste. Place a couple of spoonfuls of the turkey mixture into the center of the lettuce leaf. Garnish with salsa, cheese and sour cream or any garnishes you like. Enjoy!
2 teaspoons chili garlic sauce (or more if you like it hotter)
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 13:56:322015-05-31 13:56:32Boston Lettuce Asian Chicken Wraps
To chop lettuce -lay it out on a big cutting board and just continuously run knife through it (in all different directions) until it’s chopped as much as you like. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 13:55:442015-05-31 13:55:44BLT Chopped Salad with Corn, Feta and Tomatoes
Mexican Turkey Lettuce Wraps
Mexican Turkey Lettuce Wraps
In a large skillet heat the olive oil over medium high heat. Add the onion, garlic and red pepper and sauté for 4-5 minutes. Add the ground turkey and cook until browned, about 4-5 minutes {make sure you crumble it as it cooks}. Stir in the black beans, cumin, paprika, cayenne pepper and chili powder and continue to cook for 3-4 more minutes. Remove from the heat and stir in the fresh chopped cilantro and chopped green onions and add salt and pepper to taste. Place a couple of spoonfuls of the turkey mixture into the center of the lettuce leaf. Garnish with salsa, cheese and sour cream or any garnishes you like. Enjoy!
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Boston Lettuce Asian Chicken Wraps
Boston Lettuce Asian Chicken Wraps
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine gluten-free Tamari or soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
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BLT Chopped Salad with Corn, Feta and Tomatoes
BLT Chopped Salad with Corn, Feta and Tomatoes
To chop lettuce -lay it out on a big cutting board and just continuously run knife through it (in all different directions) until it’s chopped as much as you like. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates
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