Despite my carb-centric tendencies, every so often I can handle a bread or grain-free meal, especially if it’s something as fresh and crisp as these Mango Jicama Lettuce Wraps.
The filling is simple – ground turkey, chicken or even those strange soy crumble things (more on those later) mixed with aromatics and Asian flavors. But it’s the mango jicama slaw that really makes the dish pop. The sweet, cool, crunchy flavors are offset by the warm, savory protein filling, and all of it is wrapped in fresh, crisp butter lettuce leaves.
Now, about the filling. For a while I’ve been curious about those frozen soy crumbles and decided this was a good opportunity to give them a try. While not offensive in flavor or texture, next time I’ll definitely stick to lean ground turkey or chicken which, to me at least, tastes much more natural.
Here’s the recipe for Mango Jicama Lettuce Wraps:
Mango Jicama Lettuce Wraps – serves 4
Mango Jicama Slaw
1 small jicama (about the size of a baseball), peeled and diced
1 mango, peeled and diced
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon rice vinegar
1/2 teaspoon lime zest
Juice of 1 lime
1 teaspoon vegetable oil
1/2 shallot, chopped
2 garlic cloves, chopped
1 teaspoon fresh grated ginger
1 pound lean ground turkey or 2 cups soy crumbles
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 head butter lettuce
2 tablespoons minced fresh cilantro
1 lime, quartered
To make the mango jicama slaw, combine the diced jicama and mango in a medium bowl. In a small bowl, mix together the sugar, sesame oil, rice vinegar, lime zest and lime juice. Pour the liquid over the fruit and mix well. Cover and refrigerate at least 30 minutes up to overnight.
To make the filling, set a saute pan over medium heat. Add the oil and, once hot, add the shallot. Cook stirring continuously until the shallot becomes soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute or until fragrant. Stir in the ground turkey or soy crumbles and cook, stirring often, until the meat is thoroughly cooked (cook the crumbles until heated through). Add the sesame oil, soy sauce and rice vinegar and cook two minutes longer.
Separate the leaves of the butter lettuce and rinse well; pat dry. Be careful not to tear the leaves.
To serve, spoon 1/2 cup filling into each lettuce leaf and top with 2 tablespoons mango jicama slaw. Garnish with a sprinkle of fresh chopped cilantro and serve with a lime wedge.