Breakfast Sausage Lettuce Wraps

This recipe is a quick and easy way to pump up some protein and fiber into your breakfast. It provides that light and refreshing taste that will not only satisfy your hunger, but will also prepare you for the day!

Course Breakfast

Cuisine American, Asian

Prep Time 15 minutes

Cook Time 12 minutes

Resting Time 5 minutes

Total Time 32 minutes

Servings servings

Calories 186kcal

Equipment

blender

Ingredients

For the Sausage Patties:

1 pound Pasteur-raised chicken thighs roughly chopped
1/2 cup carrots julienned
1 ea small apple peeled, cored, and chopped
2 sprigs fresh thyme
3 tablespoons fresh parsley roughly chopped
unrefined salt to taste

For the Wrap:

1 ea head medium-sized lettuce iceberg, romaine, or butterhead
1 ea red bell peppers julienned
1 ea medium-size onion sliced into rings

Instructions

Preheat the oven to 400ºF.
Combine all the sausage ingredients into a high-powered blender or food processor and pulse into a fine-chop consistency. Do not overprocess.
Form the mixture into 6 patties. Place the patties on a foil-lined rimmed baking sheet and broil, turning once, for about 6 minutes per side or until the internal temperature reaches 165ºF.
Rest for 5 minutes before assembly.
To assemble, sandwich 1 patty, 1 tomato slice, and 1 to 2 onion rings inside 2 to 4 lettuce leaves.

Notes

For a much leaner version, replace the chicken thighs with chicken breasts.
You may also use the lettuce, tomato, and onions as a salad instead of a wrap.
Alternatively, you may choose to sear the patties in a cast iron or a sauté pan. Likewise, the internal temperature should reach 165ºF.

Nutrition