Thai Turkey Endive Wraps

posted in: Appetizers, Lunch 0


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.
Course Appetizer, Lunch


  • 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)

Leave a Reply