Turkey Lettuce Wraps
Servings 6 servings
Ingredients
- 2 pounds ground turkey
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground ginger
- 2 teaspoons sesame oil
- ¼ cup coconut aminos
- ½ teaspoon red chili paste
- ½ teaspoon cornstarch
- 1 teaspoon water
Assembly and Toppings
- 8-10 bibb or lettuce boat leaves
- 1 teaspoon sesame seeds
- ¼ cup shredded carrots optional
- ¼ cup shredded cabbage optional
Peanut sauce
- 2 tablespoons coconut milk
- ¼ cup creamy peanut butter
- 2 tablespoons coconut aminos
- 1 teaspoons red curry paste
- 1 tablespoon rice vinegar
Instructions
- Heat a large frying pan to medium heat. Add ground turkey to pan and cook for 10 minutes or until all pink is cooked through. Drain excess grease from turkey in a strainer, then return to the pan.
- Add remaining seasonings to ground turkey, except for cornstarch and water. Toss turkey to coat fully.
- In a small bowl, whisk corn starch and water together to make a cornstarch slurry. Then pour into the turkey pan. This makes sure that the corn starch doesn’t clump up in your sauce.
- In a single serving blender or small food processor, add peanut sauce ingredients and pulse until fully blended. You can pour the sauce over the turkey if you’d like or use it as a dipping sauce!
- Serve about ⅓ cup of turkey meat into each piece of lettuce and drizzle with sauce if you haven’t mixed it into the meat fully.
Notes
- Add a little extra coconut milk to the sauce if needed to thin it out to your desired consistency.
- We love adding shredded carrots and cabbage to the lettuce wraps for an extra pop of color.
Nutrition
Serving: 2wraps | Calories: 280kcal | Carbohydrates: 7g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 618mg | Potassium: 559mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1183IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg
