Thai Turkey Lettuce Wraps

As its starting to get warmer, we’re looking for our meals to get a little bit lighter. We do tacos in lettuce wraps a ton, but we decided to go for Asian flavors this time. In my childhood, my family frequented PF Changs and ALWAYS had to get the lettuce wraps. We tried to recreate those flavors here without all the junk. Serve with a simple cucumber salad, or sautéed green beans!

 

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What You’ll Need: 

  • 1 TBSP Sesame oil or coconut oil
  • 1 medium onion, minced
  • 2 TBSP minced garlic (I used minced garlic from a jar because #easy but fresh is fine too)
  • 4 “inches” fresh ginger root, grated. Ginger that comes from a squeeze tube is fine too.
  • 2  lbs. ground turkey or chicken
  • 1/2 cup Coconut Aminos
  • 3 TBSP Fish Sauce
  • 1 TBSP Sriracha or Chili Garlic Sauce
  • 1 cup chopped fresh cilantro (about 1/2 large bunch)
  • 1 large head or 2 small heads Boston, Romaine or Iceberg Lettuce or butter lettuce, or substitute 1 head iceberg lettuce

 

What I did:

  1. Dice your onion and garlic, then set aside. Peel your ginger, then grate with a cheese grater or micro plane.
  2. Add your oil to a sauté pan. Add onion and sauté until translucent—about two minutes—then add garlic and ginger. Sauté about a minute more.
  3. Add your ground turkey, and break apart with a wooden spoon. Add your coconut aminos, fish sauce and hot sauce. Cook until the turkey is brown and crumbling. There will still be juice in the pan.
  4. Chop your cilantro and top the turkey mixture with it. Separate your lettuce leaves into cups, wash and dry them.
  5. Next, serve it up family style! Put the lettuce in one bowl, and turkey in another. Let each person fill their wrap with the mixture to his or her liking.
  6. Top with more cilantro, lime juice, hot sauce, edamame or slivered almonds!
LUNCH & DINNERAnna Glennon