sausage picadillo lettuce wraps
Yield: 4 entrée portions or 8 appetizer portions
1/2 teaspoon canola oil
1 pound turkey breakfast sausage, casings removed if necessary
1 cup chopped onion
1 teaspoon minced fresh garlic
1-1/2 cups mild salsa
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 cup golden raisins
2 Tablespoons chopped pimiento stuffed olives
1 medium tart apple, peeled, cored and chopped
8 large iceberg lettuce leaves, washed, separated, drained and chilled
1/2 cup fresh cilantro, coarsely chopped
1 cup chopped fresh tomatoes
- Heat oil in a large, heavy nonstick skillet over medium heat. Add sausage and cook; breaking up sausage into small pieces with a wooden spoon. Cook until no longer pink. Remove sausage with a slotted spoon. Drain all but 1/2 teaspoon pan drippings.
- Add onion to pan and cook until soft. Add garlic and cook until fragrant, about 1 minute.
- Return sausage to pan and mix in salsa, cinnamon, cloves, cumin, black pepper, raisins, olives and apple. Reduce heat to low; simmer, uncovered, 3 to 4 minutes, stirring occasionally.
- Spoon hot sausage mixture onto each lettuce leaf. Garnish with cilantro and tomatoes. Wrap lettuce leaves tightly around filling, enclosing the filling.
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