Turkey lettuce wraps
Hi, friends! March is officially here -- and we couldn't be happier. From spring cleaning and Easter dresses to daylight savings, springtime is our favorite time of year for hitting reset. And with swimsuit season on the horizon, it's also the perfect time to incorporate healthier meals into our dinner rotation. Enter these easy (and delicious!) turkey lettuce wraps.
This recipe is packed full of flavor and comes together quickly. It's great for busy weeknights, but we also could envision these being served at a dinner party. If you can't find the exact sauce I used, I would substitute Teriyaki/Jamaican/Garlic/etc. The possibilities are truly endless. They're low-carb and filling ... and I even reheated the leftovers for dinner again.
Natalie & Ashley
1 tbsp canola oil
1 lb ground turkey (could substitute ground turkey breast, pork, chicken or beef)
2 tbsp garlic, minced
2 tbsp fresh ginger, minced
¼ c shredded carrots
2 green onions, chopped
½ large red bell pepper, chopped
¼ c Shitake mushrooms, chopped
¾ c Urban Accents Thai Chili Taco Simmer Sauce
1 pkg iceberg lettuce, leaves rinsed and dried
Sesame seeds, for serving (optional)
Heat oil in a large skillet over medium high heat, about 3-5 minutes. Add turkey to pan and crumble using a spatula. Cook 5-8 minutes until no pink remains.
While turkey cooks, roughly chop the veggies from Lettuce Wrap Kit, reserving a handful of carrots and scallions for garnish. Add veggies, garlic and ginger to pan and sauté 3-4 minutes until veggies are softened.
In same skillet, add sauce and stir to combine. Reduce heat to medium and simmer 5 minutes.
To serve, spoon mixture into iceberg leaves and top with remaining carrots, scallions and extra sauce (or Sriracha), if desired. Top with sesame seeds.