PF CHANG'S STYLE TURKEY LETTUCE WRAPS WITH MARINATED CUCUMBERS

So a little disclaimer. This is absolutely the opposite of a local winter meal. Fresh lettuce in winter? No. Cucumbers in the snow? No. Water chestnuts in the mitten state? Not that I can find.

And so it is what it is and the beauty of discipline in any area of life is that there is room for exceptions and straying from the rules actually keep us balanced and in a healthier place than stubbornness and rigidity.

I love this recipe because it reminds me of PF Chang's Chicken Lettuce Wraps and beyond that it reminds me of being in Chicago with my husband, newly married and newly gluten-free. Many people have memories surrounding food and this particular dish is one of the first I ate out after learning I had an allergy to gluten. 

If you've had such a staple food like gluten removed from your diet you know the helpless feeling of looking into a menu and realizing a salad, hold pretty much everything, is the only answer. But then. Then you enter a restaurant that takes gluten free seriously and everything about the meal is suddenly transformed from desperate to beautiful and permanently impressed on your being. 

Now I don't know how the higher ups at PF Chang's feel about GMO's or organic food or supporting local farms or animal confinement. 

I hope they care. 

What I do know is that in this one particular area they made a difference for me in a very hopeless situation and for that I am grateful. 

This recipe was an absolute hit in our family. Most nights I come to the table with food prepared having no idea what the response will be. Translation, I have no idea how hard I'm going to have to fight to have said food consumed by a particular two and four year old. And by fight, I mean how creative I'll need to get. Obviously.

Coming into this meal was no different and truth be told, I expected the worst. Instead, both kids ate the equivalent of four wraps each [albeit running to and from the table]. Either way, a clear and delicious success!

[THE RECIPE]

Serves 4

Adapted from this recipe

1 lb organic, pasture raised ground turkey or chicken

1 - 2 T. extra virgin coconut or olive oil

1 medium onion, minced

2 medium garlic cloves, minced

1 heaping tablespoon of peeled and minced ginger

1 8-ounce can of water chestnuts, finely chopped

1 tsp. garlic powder

5 T. coconut aminos or gluten-free tamari sauce

2 T. raw honey

1 T. brown rice vinegar

1 cucumber very thinly sliced [using knife or mandolin]

raw apple cider vinegar

sea salt

1 large head of bib or butter lettuce, rinsed and laid on towel to dry

cooked [and sprouted if possible] quinoa or rice, optional

green onions / scallions, chopped, optional

Warm oil in a large skillet over medium-high heat. Add ground turkey and cook until well done, breaking into very small pieces while cooking. Once the turkey is thoroughly cooked, add onion, garlic, and ginger. Saute over medium heat until onion is soft and transparent [5 - 10 minutes]. Stir in the garlic powder, tamari sauce or coconut aminos, honey, and brown rice vinegar. Let mixture cook for about 10 minutes or until the liquid is reduced to one third of the original. Add water chestnuts at the end and cook for 3 - 4 minutes. While the turkey filling is cooking, slice cucumbers and place in a glass bowl. Toss with enough cider vinegar to coat and sprinkle with a few pinches of salt. Mix well and place in refrigerator until food is prepared. 

Once the meat is ready, either place meat, lettuce cups, marinated cucumbers, and quinoa or rice on the table or scoop filling into lettuce cups and top with cucumbers, quinoa or rice [if desired], and serve immediately. 

SOCCA WRAPS / TORTILLAS

Being of Dutch heritage puts me in a unique class of people - mainly people who don't like to spend money. Ever. We especially dislike forking over the green stuff on things we know could easily be made at home [like the braided T-Shirt rug I currently have flagged on my computer to make, you know, in my spare time].

Now don't get me wrong, there are some days I relish convenience [dream about it in fact], but more often than not I carry around with me a grudge against "the man" [whoever "he" is]. No offense "man", but I know I can do most things better than you.

Like wraps.

I can make wraps.

Right?

After a little of this, a bit of that, some of those, and testing and modifying by a great friend [thanks Kim!] - a recipe is born.

Flavor - check. Nutritious - check. Allergen free - check. Easy - check.

These wraps are soft, super simple with a short ingredients list, and delicious. You can customize the thickness and soft or crunchiness to your liking by simply by pouring more or less batter into the pan and cooking shorter or longer.

[WHAT THE WHAT IS SOCCA?]

Socca is a term for a thin pancake or crepe originally made using garbanzo bean flour, water, and oil; cooked in an open oven; and seasoned with salt, pepper, and [generally fresh] rosemary. Of course it originated in Italy. All good things come from Italy. But, contrary to most popular Italian fare, it's naturally gluten-free.

There are a lot of different spins on socca bread. Do a Google search and you will find, well, a lot. You will find classic, spicy, sweet, you name it [disclaimer: I have not tried all of the recipes provided in this sentence but they sure looked good!].

So, take this recipe and run with it. Make it your own and give yourself the freedom to play with ingredients a bit. This is one recipe that is pretty difficult to really mess up.

And while you're at it, why not celebrate this first day of spring with one of my favorite spring meals: a socca wrap topped with baby greens, some shredded carrots, a few sprouts, a small handful of nuts or seeds, avocado if you're so inclined, and hummus.

Enjoy!

[THE RECIPE]
Recipe inspired by Affairs Of Living - Socca

1 c. gluten-free oat flour, freshly ground if possible
1 c. buckwheat groat or lentil flour, freshly ground if possible
2 1/4 c. pure water
1 tsp. raw apple cider vinegar
1 1/2 tsp. Celtic sea salt
2 tsp. ground rosemary or herb[s] of choice
   [If you have fresh use it! Simply use 1 - 2 T. of finely chopped fresh.]
1 tsp. cumin [optional]
4 T. extra virgin olive oil

Combine flours, water, and vinegar in a glass bowl, mixing well. Let stand for 20 - 60 minutes depending on how much time you have available. Mixture should bubble a little. Pour 2 T. of the olive oil in a cast iron skillet. If you want small wraps [or tortillas] choose a smaller size. If you prefer larger wraps, use your largest skillet. Place skillet under broiler set to high. The goal is to get the oil and pan very hot but not smoking. Keep a close eye on this.

While the pan is in the broiler, add herbs / spices, salt, and 2 T. of olive oil to the flour batter. Add water if necessary to get a pretty pour-able batter.

When the skillet is hot, pour about a 1/2 - 3/4 c. of batter into the pan and quickly spread with a spoon to fill the bottom of the skillet. Use less batter if you want thinner wraps or are using a smaller pan.

Cook under the broiler until the edge and / or top begins to brown and batter is cooked through. Flip and repeat. Remove wrap and place on a wire rack to cool. Repeat with remaining batter.