My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. —Christie Arp, Blue Ridge, Georgia
Ingredients
1/2 pound lean ground turkey
1/2 cup chopped peeled jicama or celery
1/4 cup chopped onion
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/4 cup julienned carrot
6 Bibb lettuce leaves
Hot mustard, optional
Instructions
1In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes.
2Serve in lettuce. If desired, serve with mustard.
