Protein style thai turkey wraps

Protein style thai turkey wraps

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories per serving 292 kcal
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INGREDIENTS

  • 1 1/4 lb 99% lean ground turkey
  • 1 small head cabbage
  • 2 medium carrots shaved (or shredded)
  • 3/4 cup red cabbage shredded
  • 1/4 cup green onions chopped
  • 3 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp fish sauce
  • 1/2 tbsp olive oil
  • Optional: chopped cilantro and crushed peanuts for garnish

PEANUT SAUCE:

  • 7 tbsp PB2 powdered peanut butter
  • 1 tsp Sriracha sauce
  • 1 tbsp honey
  • 1/2 tbsp fresh ground ginger
  • 1/2 tsp fish sauce
  • 1 lime juiced
  • 2-3 tbsp water (until you like the consistency)

INSTRUCTIONS

  1. Whisk peanut sauce ingredients together until smooth and set aside.
  2. Heat olive oil in a large pan over medium-high heat.  Saute garlic and red pepper flakes until fragrant, then add ground turkey and 1/2 tsp fish sauce.  Cook turkey, continually breaking apart into small pieces with a spatula until cooked through.  Set aside.
  3. Arrange cabbage leaves on a plate and divide carrots, red cabbage and green onions evenly among cabbage leaf “cups.”  Top with cooked turkey evenly and spoon peanut sauce over the chicken.  Garnish with green onion, cilantro and crushed peanuts.

Nutrition Facts

Amount Per Serving

Calories 292Calories 
% Daily Value
Total Fat 5g 8%
Cholesterol 69mg 23%
Sodium 304mg 13%
Total Carbohydrates 25g 8%
Dietary Fiber 7g 28%
Sugars 14g
Protein 40g 80%

 

Power Protein Salad

This vegan power protein salad has 30g of complete protein per serving, thanks to quinoa, kidney beans, chickpeas, and edamame.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 Big Salads, or 4 Side Salads
Calories 500 kcal
.

INGREDIENTS

Chili Roasted Almonds

  • 1 Cup Whole Raw Almonds
  • Drizzle Extra Virgin Olive Oil
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Salt

The Rest of the Salad

  • 4-5 Handfuls Mixed Greens
  • 1 Cup Quinoa cooked
  • 1/2 Cup Edamame cooked and shelled
  • 1/2 Cup Kidney beans cooked
  • 1/2 Cup Chickpeas cooked
  • 1/4 Red Onion sliced

To Serve

  • Your favorite salad dressing
  • Any other nuts and seeds you like

INSTRUCTIONS

Chili Roasted Almonds

  1. Start by toasting the almonds. Bring a cast-iron skillet or other skillet to medium-high heat.
  2. While the skillet is heating, combine almonds, olive oil, and spices in a bowl. Just use enough olive oil to lightly coat the almonds, not any more. Mix well until almonds are evenly coated with the oil and spices.
  3. Once skillet is hot, add spiced almonds to the pan and sauté for 3-5 minutes, or until the almonds start to brown and become fragrant. Be sure to stir frequently so that the almonds don’t burn. You may hear a popping noise – it’s just the almonds cracking.
  4. Once almonds are done cooking, remove from the skillet and let cool for a few minutes.

The Rest of the Salad

  1. Assemble your salad – toss mixed greens, quinoa, beans, and onion with your favorite salad dressing until evenly combined. This salad is really versatile – feel free to sub quinoa with any other grain (like rice or wheatberries), or sub any type of hardy beans for the beans listed in the recipe. It’ll all taste great!
  2. Serve and enjoy!

Recipe Notes

If you’re pinched for time, feel free to sub the roasted almonds with raw or salted almonds bought from the store (or any other type of nut you like).

 

 

 

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