Asian Turkey Lettuce Wraps
The easiest high protein weeknight dinner are these Asian Turkey Lettuce Wraps! Packed with tons of flavor and lots of hidden veggies.
Ingredients
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 medium carrots grated
- 1 cup baby bella mushrooms diced small
- 1 medium zucchini diced small
- 1 lb ground turkey or chicken
- 8 oz baby spinach chopped (optional)
- 1/2 bunch cilantro chopped
- himalayan salt and black pepper to taste
- 1 head butter or iceberg lettuce leaves gently removed from stem
Sauce:
- 1/4 cup coconut aminos or tamari
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 1 tablespoon coconut sugar optional
- 1 lime, juiced
Garnish
- thinly sliced scallions
- cilantro leaves
- gluten free hoisin sauce
Instructions
- In a large skillet over medium heat, add the oil. Once the oil is hot, add the onion, garlic and ginger and cook for about 3 minutes or until beginning to soften and lightly browned. Then add the carrots and mushrooms and cook for an additional 3 minutes.
- Next add the ground turkey, crumbling with a wooden spatula, until browned, about 6 minutes.
- Once the meat is cooked, add the coconut aminos, fish sauce, sesame oil, lime juice, spinach and coconut sugar, if using. Stir together and increase the heat to medium high and let the mixture come to a boil. Continue to reduce the sauce for about 2-3 minutes until most of the sauce is gone.
- Remove from the heat, add the scallions, cilantro and additional lime juice, if desired and season with salt and pepper to taste.
- Serve in the lettuce cups and top with hoisin sauce if desired and enjoy!