Monday, 30 March 2015

Turkey, Tomato Basil Lettuce Cups

This lovely turkey recipe is one we really enjoy. It is perfect for those hot days when you want something light, it can be served warm or cold.

4 iceberg lettuce leaves
8 ounces lean ground turkey
1 tomato, diced
1 clove garlic, pressed
1/4 cup fresh basil, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon jarred GF pesto
1/4 teaspoon hot pepper flakes
Salt to taste
Fresh ground pepper to taste

Drizzle the olive oil in a skillet and bring to medium high heat; add the turkey, tomato, garlic, basil, hot pepper flakes, salt and pepper.
Cook until all the liquid has evaporated and stir in the pesto; let sit for a couple of minutes until the mixture stops steaming, taste and adjust seasoning.
Spoon the mixture into the center of the lettuce leaves, fold the sides over the meat and roll from the bottom up, like you would a cabbage roll.

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free. 

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Have you tried this recipe?? Tell us how it turned out :)