Asian Turkey Wraps

I made this weeks ago, and misplaced the scrap paper I used to write down what I did....I do that more often than you know.  Yesterday I found the paper, so here's the recipe (before I lose it again). :)  This filling is great for spring rolls (what I did), lettuce wraps, in tortillas, eaten out of the bowl (I also did that), or served over rice.  So, it's very verstile and very easy.  

Here's the yummy filling before I rolled it up in my spring roll paper (i.e. rice paper).

All rolled up...you can eat it like this, or stick in on a very well greased pan and bake it to crisp it up a little.

Mine after the baking process...they were amazing! This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Fridays.

Asian Turkey Wraps

3 cups shredded napa cabbage

1 teaspoon salt

1 tablespoon olive oil

1/3 cup finely diced celery

1/3 cup finely diced carrot

2 tablespoons green onions

4-5oz ground turkey

1 tablespoon gluten-free reduced sodium soy sauce or coconut aminos

~8 sheets of rice paper or lettuce if you want to make lettuce wraps

Directions

Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes. Squeeze out the excess moisture.

Heat oil over medium high. Stir fry vegetables for about 5 minutes, then add in turkey and cook until no longer pink.  Stir in soy sauce and heat through.

Place ~2-3 tablespoons of filling into each sheet of rice paper and roll up.  You can eat it like this or fry or bake the wraps.  If baking heat oven to 400 degrees.  Spray your baking sheet with oil and brush the wraps with oil as well (they will stick if you don't liberally cover them with oil). Bake for 20-25 minutes, turning them (carefully) halfway through.