These ginger cashew lettuce wraps are full of flavor and nutritious goodness! Ground turkey, water chestnuts, ginger, carrot and cashews all wrapped up into crisp romaine lettuce leaves.
If I had to put my finger on what is it about these lettuce wraps that I love, I’d have to say it’s a tie between the crunch of the lettuce, the gingery-crunchy-sauciness, but mostly because I get to eat with my fingers.
Oh yeah, and they’re sorta healthy which is always a bonus.
So as I walked around the grocery store the other morning, I picked up things that I recalled having in my wraps in the past. Three words: Ginger. Cashews. Water Chestnuts. But on a serious note, can we rename those already? Chestnuts, really?
So I really hope you don’t mind another Asian inspired meal. I’m like a pregnant woman craving pickles and ice cream over these things. And no I’m not pregnant in real life, unless it gives me permission to eat 6 of these. Then yes, yes I’m pregnant.
No, really I’m not. (Pat, you can calm yourself right on down.)
To Make These Ginger Cashew Lettuce Wraps You will need:
for the filling:
- toasted sesame oil
- low-sodium chicken broth
- low-sodium tamari (or low-sodium soy sauce)
- rice vinegar
- a pinch or 2 of red pepper flakes
- olive oil spray
- green onions (sliced and divided)
- tablespoons minced fresh ginger root
- garlic cloves
- lean ground turkey
- water chestnuts
- grated carrot
- romaine lettuce
- lime wedges
- fresh cilantro
- green onions
First, in a small mixing bowl, measure and add 2 teaspoons cornstarch with, 2 teaspoons honey, 1-1/2 teaspoon toasted sesame oil, 1 tablespoons rice vinegar, 1/4 cup low-sodium tamari, 1/2 cup low-sodium chicken broth add a generous pinch of red pepper flakes. Whisk to combine.
Next, heat a 10-inch nonstick skillet over medium heat. Spray the pan with olive oil and add in 3 tablespoons minced fresh ginger, 2 large cloves of garlic (also minced) and the light part of 3 green onions, sliced. Saving the remaining dark green parts for serving.
Then add in the ground turkey. Using a wooden spatula, break the turkey into small crumbles and cook until no longer pink – about 10 to 12 minutes. Once the turkey is fully cooked, drain off the liquids (if any) and add in the 3/4 cup of chopped water chestnuts and 1/2 cup grated carrots. Give that a toss and let cook at medium to medium-low heat for 5 to 8 minutes.
Next, whisk the sauce one more time before pouring it into the skillet and then continue to stir until the sauce has thickened.
This picture doesn’t really do this justice.
First off, because ground turkey is beige and ugly. But I promise you this is so flavorful! Give it a quick taste and add a couple more tablespoons of tamari or salt to taste.
Rinse and pat dry a bunch of romaine lettuce leaves and fill with about 1/4 cup of the turkey mixture.
Serve topped with sliced green onion, minced fresh cilantro and a teaspoon or so of chopped cashews.
Traditionally iceberg or bibb lettuce is the wrap of choice. However I like romaine because you can hold it like a taco. However, you could absolutely serve the mixture on cauliflower rice or with brown rice or even noodles.
The flavors in these ginger cashew lettuce wraps are amazing. The whole recipe is so easy to prepare and delicious. They totally put the kibosh on my lettuce wrap craving AND it’s perfect for meal prep too!
For more lettuce wraps recipes Click HERE!
Ginger Cashew Lettuce Wraps
FOR THE SAUCE:
- 2 teaspoons cornstarch
- 2 teaspoons honey
- 1½ teaspoons toasted sesame oil
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium tamari, or low-sodium soy sauce
- 1 tablespoons rice vinegar
- 2 pinces red pepper flakes
FOR THE WRAPS:
- olive oil spray
- 3 green onions, sliced (light parts only, saving the dark green for serving)
- 3 tablespoons minced ginger root
- 2 large cloves garlic, minced
- 1 pound lean ground turkey, (ground beef or chicken may be used instead)
- 3/4 cup chopped water chestnuts
- 1/2 cup grated carrot
- 2 medium heads of romaine lettuce, leaves removed, washed and patted dry
- 1/3 cup chopped cashews
- lime wedges
- In small mixing bowl, measure and add the cornstarch, honey, sesame oil, broth, tamari, rice vinegar and red pepper flakes. Whisk to combine.
- Next, spray a little olive oil in a large 10-inch pan and heat up over medium.
- Once hot add in the light green parts of the green onion, ginger and garlic and cook for 1 to 2 minutes. Then add in the ground turkey. Use a wooden spatula to break it up into crumbles, and sauté until fully cooked and no longer pink.
- Add in the carrot and water chestnuts. Cook for 5-8 minutes our until the carrot is tender..
- Pour in the sauce, stir and bring to a bubble.Reduce the heat to medium-low and stir until sauce has thickened.
- Spoon 1/4 cup of the ginger-cashew filling into romaine leaves. Serve with a squeeze of lime, reserved green onion, chopped cilantro and cashews.
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