Post by Loupy on Aug 15, 2015 18:37:15 GMT -7
Buffalo Turkey Lettuce Wraps
From Kalyn @ www.kalynskitchen.com/
I love these Buffalo Turkey Lettuce Wraps with buffalo-spiced ground turkey, thinly sliced red cabbage, and crumbled blue cheese folded inside iceberg lettuce.
This recipe for Buffalo Turkey Lettuce Wraps is my latest low-carb recipe creation using Frank's Red Hot Sauce, and I promise to any Buffalo Sauce avoiders, this is the last recipe with this spicy sauce for a while. On the other hand, if you're a big fan of Frank's like I am, check after the recipe for links to my other tasty ideas with Buffalo Sauce!
This recipe has a generous amount of hot sauce, so we're relying on the thinly sliced cabbage, iceberg lettuce, and crumbled blue cheese to turn down the heat a little. We loved this when we tested the recipe; hope you enjoy!
Makes 3-4 servings
Ingredients:
1 lb. lean ground turkey
2 tsp. olive oil (for browning turkey)
3/4 - 1 cup thickly sliced green onion
1/2 large head red cabbage, thinly sliced
1-2 heads iceberg lettuce
1/3 cup crumbled blue cheese, more or less to taste
Sauce Ingredients:
1/3 cup Frank's Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire sauce (gluten-free if needed)
1T sweetener of your choice (we used Agave Nectar)
1 tsp. Green Tabasco Sauce
Instructions:
Heat the 2 tsp. olive oil in a non-stock frying pan, add the ground turkey, and cook over medium high heat until the turkey is nicely browned, breaking apart with a turner as it cooks.
(Most turkey will release some water; just cook until it evaporates.)
While turkey cooks mix together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, sweetener of your choice, and Green Tabasco Sauce.
When the turkey is nicely browned add the sauce mixture, stir to combine, turn heat to low, and cook until all the sauce is absorbed into the meat. (You should be able to see the bottom of the pan when you stir.)
Slice the green onions, thinly slice the purple cabbage (using a mandoline slicer if you have one), and crumble the blue cheese.
Wash the lettuce if needed and separate into large cups.
Fill each lettuce cup with a generous amount of sliced cabbage and some buffalo turkey and top with crumbled blue cheese.
The buffalo turkey mixture and the sliced cabbage, lettuce, and blue cheese will keep in the fridge for a day or two, but don't assemble the lettuce wraps until right before you're going to eat them.
Enjoy!
From Kalyn @ www.kalynskitchen.com/
I love these Buffalo Turkey Lettuce Wraps with buffalo-spiced ground turkey, thinly sliced red cabbage, and crumbled blue cheese folded inside iceberg lettuce.
This recipe for Buffalo Turkey Lettuce Wraps is my latest low-carb recipe creation using Frank's Red Hot Sauce, and I promise to any Buffalo Sauce avoiders, this is the last recipe with this spicy sauce for a while. On the other hand, if you're a big fan of Frank's like I am, check after the recipe for links to my other tasty ideas with Buffalo Sauce!
This recipe has a generous amount of hot sauce, so we're relying on the thinly sliced cabbage, iceberg lettuce, and crumbled blue cheese to turn down the heat a little. We loved this when we tested the recipe; hope you enjoy!
Makes 3-4 servings
Ingredients:
1 lb. lean ground turkey
2 tsp. olive oil (for browning turkey)
3/4 - 1 cup thickly sliced green onion
1/2 large head red cabbage, thinly sliced
1-2 heads iceberg lettuce
1/3 cup crumbled blue cheese, more or less to taste
Sauce Ingredients:
1/3 cup Frank's Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire sauce (gluten-free if needed)
1T sweetener of your choice (we used Agave Nectar)
1 tsp. Green Tabasco Sauce
Instructions:
Heat the 2 tsp. olive oil in a non-stock frying pan, add the ground turkey, and cook over medium high heat until the turkey is nicely browned, breaking apart with a turner as it cooks.
(Most turkey will release some water; just cook until it evaporates.)
While turkey cooks mix together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, sweetener of your choice, and Green Tabasco Sauce.
When the turkey is nicely browned add the sauce mixture, stir to combine, turn heat to low, and cook until all the sauce is absorbed into the meat. (You should be able to see the bottom of the pan when you stir.)
Slice the green onions, thinly slice the purple cabbage (using a mandoline slicer if you have one), and crumble the blue cheese.
Wash the lettuce if needed and separate into large cups.
Fill each lettuce cup with a generous amount of sliced cabbage and some buffalo turkey and top with crumbled blue cheese.
The buffalo turkey mixture and the sliced cabbage, lettuce, and blue cheese will keep in the fridge for a day or two, but don't assemble the lettuce wraps until right before you're going to eat them.
Enjoy!
