These wraps combine ground poultry, mushrooms, ginger, and garlic. The filling can be served separately when raw lettuce or nuts do not fit your current postoperative food stage.
Ingredients
- ¾ pound ground turkey or chicken
- 4 green onions, diced
- 6 mushrooms, chopped
- 2 tablespoons reduced-sodium soy sauce
- ½ teaspoon crushed garlic
- ½ teaspoon grated ginger
- 1 tablespoon sherry, or water if avoiding alcohol
- 8 lettuce leaves, washed and dried
- 2 tablespoons chopped cashews, optional
Yield: four portions, each one-quarter of the filling. The optional cashew amount is specified here so it can be measured; omit it for a nut allergy or when your diet phase excludes nuts.
Directions
- Cook the ground poultry in a nonstick skillet, breaking it into small pieces. Add onions, mushrooms, garlic, ginger, soy sauce, and sherry or water.
- Continue cooking until vegetables soften and the poultry reaches 165°F on a food thermometer. Color alone is not a reliable endpoint.
- Divide the filling into four equal portions. Serve each portion in two lettuce leaves if tolerated and top with up to one-quarter of the measured cashews.
Make it fit your plan
Raw lettuce can be difficult to tolerate early after surgery. Do not use a wrap to advance your diet sooner than instructed. Soy sauce remains a sodium source even when labeled reduced sodium. Check labels for soy, wheat, and other allergens.
Recipe yield describes a share of the finished dish, not a prescribed postoperative portion. Use your current diet phase and tolerance to decide what and how much to serve. Nutrition varies with ingredient brands, preparation, and the portion actually eaten; the old unverified nutrition figures have been removed.
Frequently asked questions
Are the cashews included automatically?
No. They are optional. Include the actual amount used when estimating nutrition.
Sources and further reading
General education. Your JourneyLite care team can help adapt this information to your health history and treatment plan.
