Using dark green lettuce in place of the traditional iceberg gives these lettuce wraps a more vibrant colour and makes them more nutritious.

Makes 12 servings
Cooking time: N/A


½ cup (125 mL) dry green lentils, rinsed

1¼ cup (310 mL) water

2 tbsp (30 mL) canola oil, divided

1 lb. (500 g) ground turkey breast

½ cup (125 mL) finely chopped onion

2 garlic cloves, minced

1 tbsp (15 mL) grated fresh gingerroot

1 tbsp (15 mL) sodium-reduced soy sauce

4 cups (1 L) tricoloured coleslaw mix

12 large green leaf lettuce leaves

1 cup (250 mL) chopped cilantro


1. In a saucepan, bring lentils and water to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are tender. Drain and set aside.

2. Meanwhile, heat 1 tbsp (15 mL) of the canola oil in a saucepan over medium-high heat. Add ground turkey and cook until golden brown and fully cooked. Remove from the pan.

3. In the same saucepan, add remaining canola oil. Sauté onions and garlic for about 5 to 6 minutes. Stir in gingerroot and soy sauce and cook for an additional 3 minutes. Return turkey and add cooked lentils and coleslaw mix to the pan and stir to combine.

4. To assemble wraps: Place turkey mixture on lettuce leaf top with cilantro and roll up.


Serving Size
1 wrap

Recipe courtesy of, featured in Diabetes Canada’s 2018 Healthy Living Calendar. To download the latest recipes, visit

Nutritional Information

Per Serving
Calories 260
Total fat 6 g
Saturated fat 0.5 g
Cholesterol 35 mg
Sodium 380 mg
Carbohydrates 26 g
Fibre 6 g
Protein 24 g
Sugars 12 g
Lentils are a great source of fibre, protein, iron, folate and more. And that's not all: they can help lower cholesterol, keep you feeling full longer, and stabilize your blood sugars. – Adine Enns, registered dietitian, Regina
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