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Romaine Wraps with Ground Turkey & Quinoa, Peanut Sauce & Cilantro

Products Used: Tanimura & Antle Romaine Hearts
Ingredients
  • 12 Large Tanimura & Antle Romaine leaves, washed and dried
  • 1 lb. Ground turkey
  • 3 Tbsp. Vegetable oil or coconut oil
  • ¼ Cup Minced red onion
  • 3 Garlic cloves, minced
  • 1 ½ tsp. Minced fresh ginger
  • 1 tsp. Grated fresh ginger
  • 4 Tbsp. Asian fish sauce
  • 3 Tbsp. Chopped cilantro, plus 1 tablespoon for garnish
  • 1 Tbsp. Chopped mint
  • Salt and ground black pepper, to taste
  • 2 Cups Cooked quinoa
  • 4 Tbsp. Shredded coconut for garnish
  • ½ Cup Peanut butter
  • ½ Cup Water
  • 1 Tbsp. Sriracha sauce
  • 2 Tbsp. Fresh lime juice
  • 2 tsp. Honey
Directions

To make peanut sauce:

  1. In a blender, combine peanut butter, water, sriracha sauce, Asian fish sauce, fresh lime juice, fresh ginger, 1 minced garlic cloves and honey.

To make filling:

  1. In a skillet on medium heat, sauté ground turkey in oil with onion, remaining garlic, ginger and fish sauce. Stir well and cook for about 5 minutes.
  2. Add herbs and season with salt and pepper.
  3. Cool for at least 10 minutes before adding quinoa and season again with salt and pepper if needed.

To assemble:

  1. Lay one lettuce leaf on top of another, creating a long boat shape. Spoon 1/6th of the turkey-quinoa mixture along the length of the leaves, leaving about 1 inch at each end. 

  2. Spoon 1-2 tablespoons of peanut sauce over the meat mixture.
  3. Garnish with coconut and fold the end toward the center and rolling the leaves into a burrito-shaped bundle.
  4. Continue making the wraps until all six are assembled.
  5. Use any leftover sauce as a dip.