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Cajun-Style Turkey Lettuce Wraps Broccoli Slaw with Dijon Vinaigrette

Recipe selected from the eMeals Paleo Family Plan.

Cajun-Style Turkey Lettuce Wraps

Chill Time
Serves 4-6


  • 2 lb ground turkey breast
  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • ½ (6-oz) can tomato paste
  • ½ cup organic chicken broth
  • 1 tablespoon Cajun seasoning
  • ¼ teaspoon smoked paprika
  • 2 heads Bibb or butter lettuce, leaves separated


  1. Cook turkey in a large nonstick skillet over medium heat 6 minutes or until browned; drain and set aside.
  2. Melt oil in skillet; add onion and garlic.
  3. Cook 5 minutes or until onion is tender.
  4. Stir in tomato paste, broth, Cajun seasoning and paprika.
  5. Return turkey to skillet, and cook 10 minutes or until sauce thickens.
  6. Spoon turkey mixture onto lettuce leaves; roll up.

Broccoli Slaw with Dijon Vinaigrette

Serves 4-6


  • 1½ tablespoons apple cider vinegar
  • 1½ tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • ⅛ teaspoon salt, ⅛ teaspoon pepper
  • 1 (12-oz) package broccoli slaw mix


  1. Whisk together vinegar, oil, mustard, garlic, thyme, salt and pepper in a bowl.
  2. Add slaw mix; toss until blended.
  3. Cover and refrigerate 1 hour before serving.