Serves 6
Looking for a snack, lunch, or entrée? These wraps are great for any meal (especially a pack-and-go lunch)!
1 tablespoon bone broth (see here for homemade)
1¼ pounds lean, organic ground turkey
1 garlic clove, minced
⅛ teaspoon ground ginger
¾ cup peeled and diced jicama
2 tablespoons coconut aminos
1 tablespoon umeboshi plum vinegar
⅛ teaspoon sea salt
12 Bibb lettuce leaves
Heat the bone broth in a large skillet over medium-high heat.
Add the turkey, garlic, and ginger and cook, stirring occasionally, for about 6 minutes, or until the turkey is browned.
Combine the turkey mixture and jicama in a large bowl, stirring well, and set aside.
Meanwhile, in a small bowl, whisk together the coconut aminos, plum vinegar, and sea salt and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup of the turkey mixture to each lettuce leaf, serve, and enjoy.