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Low-Carb Chipotle Turkey Burger Wraps

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Low-Carb Chipotle Turkey Burger Wraps

Feed your face something YUM!

I made these for a client recently and when asked in a survey “Would you eat them again?”, the answer: “YUPPERS!”


The Carb Mix Up

Why did I say low-carb instead of no-carb? Well, veggies are carbs! Complex carbohydrates are very important! We should re-brand this erroneously named “low-carb” diet as as “low-starch”.  Cut back on the potatoes and the refined breads, yes! But keep the whole grains, fruits and veggies coming. Folate, iron, b-vitamins….so many important nutrients in grains, and if we aren’t getting enough of these nutrients, it can cause permanent neurological damage, inflammation, and other chronic issues.

Carbs can help us LOSE weight??

Complex carbohydrates are rich in dietary fiber. They remain in the stomach longer, promoting a more comprehensive digestion, and keeping us satiated for longer. Diets higher in complex carbs also encourage serotonin production, a happy chemical that lowers occurrence of irritability, depression, and stress. They can stop us from binge-eating, improve heart health, improve memory and focus, and give you long-term energy! Who doesn’t need more energy??

Try this recipe!

Chipotle Apple Turkey Burger


    3 tbsp. canola oil

    1 onion

    ½ c. finely chopped celery

    ½ c. finely chopped Granny Smith apple

    2 scallions

    1 small canned chipotle in adobo

    1½ lb. lean ground turkey breast

    1 tbsp. minced flat-leaf parsley

    2 tsp. finely grated lemon zest

    kosher salt

    Freshly ground black pepper


In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.

Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple, and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool.


Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt, and 1/4 teaspoon of pepper. Shape the mixture into 1” wide by 3-4” long rectangular patties.


In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside.


Serve in Bibb or Butter lettuce wraps! *(I used “living lettuce”, and it was fantastic! So fresh and crisp!)


These Condiments Though!

Savory Tomatoes

Slice tomato at about 1/3” thick, sprinkle with salt and pepper, drizzle with balsamic and olive oil and let sit for a few minutes before serving (add crushed red pepper to the mix for a kick)

Chipotle Chutney

Puree 1-2 chipotle peppers and some (2-4 TBSP) adobo sauce left over from your burger masterpiece, with green apple (about 1/4 med apple), celery (1 stalk), and choice of bbq/curry spices (cumin, coffee, molasses, cardamom, etc) to make a chutney.

Chipotle Mayo

Puree 1-2 chipotle peppers and some adobo sauce with white wine the same spices and a little low-fat mayo for a crazy kick.

Pickled Onions


Try this easy homemade pickled onion recipe for another flavor-booster

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