Turkey Lettuce Wraps + Cabbage Slaw

Here's a healthy, gluten free, dinner.  We've been eating it all week.  It's full of flavor and texture. Perfect combination of tender meaty turkey, earthy mushrooms, and crunchy veggies. Serve with brown rice for a more substantial meal.  

serves 4.

Turkey + Mushroom Lettuce Wraps with Cabbage Slaw

for the wraps

2 tablespoons low sodium tamari soy sauce

2 teaspoons hoisin sauce

1 tablespoon  rice vinegar

1 lb ground turkey breast

s + p

spritz of grape seed oil 

1 tablespoon minced garlic

2 1/2 cups sliced mushrooms

1 cup shelled edamame

2 head of boston or gem lettuce leaves

for the slaw

2 cups shredded cabbage (red or green)

2 cup thinly sliced carrots

1 cup thinly sliced jicama

3 tablespoons olive oil

2 teaspoons rice vinegar

1/4 teaspoon togarashi

1/4 teaspoon sesame seeds

salt, to taste

Whisk tamari soy sauce, hoisin and rice vinegar, set aside.

Season turkey with salt and pepper.  Heat a large skillet over medium high heat.  In a couple sprays of grape seed oil, brown turkey.  Once mostly cooked, push to side of pan.  Add a few more sprays of oil to bare side of pan.  Add minced garlic, mushrooms and edamame.  Cook, stirring, one minute.  Add previously whisked sauce, cover and cook until mushrooms are tender, about 2 minutes. Stir and serve with lettuce leaves and slaw. 

To make the slaw: toss cabbage, carrots, jicama, olive oil, rice vinegar, togarashi, sesame seeds and salt together.