Food glorious food… what are we waiting for… FOOOOOOOOD, sang Oliver. (from Oliver Twist)
Our family loves meal times, but can be fussy.
With the consciousness of eating well today, I’m always on the look for healthier ways of cooking our old favourites. Time – the lack of, is always an issue in our household, so quick, easy, but healthy meals is an attraction.
I stumbled over this recipe recently, and with a few adjustments of adding and subtracting we now have a meal that can suit us all.
It’s naturally gluten-free, low-carb, paleo and dairy-free (without the cheese and sour cream). I find the leaves of Iceberg lettuce make the best shell, it’s crisp and pliable and there are different sizes to suit the different appetites.
Turkey Taco Lettuce Wrap
Ingredients
1 Tbsp olive oil
3/4 cup chopped onion
500 grams lean mince turkey (you could substitute the turkey for chicken, beef or even pork)
2 cloves garlic
Salt and freshly ground black pepper
1/2 cup sweet chilli sauce (more or less to your taste)
1/2 tsp ground cumin
1/2 tsp paprika
1/4 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romaine lettuce leaves, doubled up, for serving
Kraft Grated Mexican 3 Cheese Blend, diced Roma tomatoes, diced red onion, diced avocado, grated carrot & zucchini, crushed pineapple, chopped parsley, light sour cream, for servingDirections
Heat olive oil in a non-stick skillet over medium-high heat. Add onion and saute 2 minutes. Add turkey and garlic, season with salt and pepper, and cook (tossing and breaking up turkey occasionally), until cooked through – about 5 minutes. Add sweet chilli sauce, cumin, paprika, tomato sauce and chicken broth. Reduce to a simmer and cook about 5 minutes until sauce has reduced. Serve mixture over lettuce leaves with desired toppings.
Recipe source: filling loosely adapted from Cooks IllustratedBon appetite!!