Thai Turkey Endive Wraps
Bring this to your next potluck or serve it up as a nice light, healthy lunch. A great combination of flavors and packed with protein.
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- ½ medium to large jalapeno (or 1 whole small) seeded and minced
- 2 limes grated zest and juice
- ½ cup extra-virgin olive oil
- 2 tbsp extra-virgin olive oil divided
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cashews
- 1 cup mushrooms - button, cremini or portabella roughly chopped
- ¼ cup bell pepper - red, yellow or orange finely diced
- 2 tbsp green onions thinly sliced
- 1 lb ground turkey
- 1 head endive separated into leaves
- 2 tbsp fresh cilantro chopped
- Whisk together the garlic, ginger, jalapeno, and lime zest and juice in a medium non-reactive mixing bowl.
- While whisking, drizzle in 1/2 cup of the olive oil.
- Whisk in the salt and pepper. Set aside.
- In a large sauté pan over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan.
- When the fat is hot, add the cashews and toast, shaking the pan to keep them from burning, until lightly browned, 2 to 3 minutes.
- Transfer to a cutting board, roughly chop, and let cool.
- In the same skillet over medium-high heat, heat the remaining tablespoon of olive oil.
- Add the mushrooms and cook, stirring, for 3 minutes. Add the bell pepper, green onion, and turkey.
- Cook, breaking up the turkey with a spatula or wooden spoon and mixing it into the vegetables, until the turkey is thoroughly browned, 7 to 10 minutes.
- Remove the pan from the heat, add the dressing, and mix well. Sprinkle the chopped cashews and cilantro into the turkey mixture and mix together. Salt to taste.
- Spoon the turkey mixture into the endive leaves, garnish with more chopped cilantro and enjoy.
The turkey, vegetable, and dressing mixture is just as tasty over a bed of crisp greens, wrapped ina romaine lettuce leaf, scooped into a bell pepper, or spooned on top of a crostini. It's also delicious reheated int he morning (and topped with a fried egg or two). Recipe adapted from: Whole30 (Melissa Hartwig and Dallas Hartwig)