mango jicama lettuce wraps


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.

Source: Foodie Reflections


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