Put down the tortilla. Back away from the taco shell. See that slice of bread? Oh no you don’t.
I’ve seen the lettuce wrap light.
I know, I know. I promise I’m not telling you to actually stop eating all of those tasty carbs. But, I am hoping you’ll give lettuce wraps a try for dinner! As someone who eats an English muffin every. single. morning. without fail, it’s a nice break to go a little lighter for dinner and pile my meat, veggies and sauce into giant lettuce leaves.
I used to think lettuce wraps were just a delicious restaurant appetizer (I’m looking at you, PF Changs). But, lately I’ve been stuffing lettuce with all sorts of tasty ingredients, like taco meat, cheese, tomatoes and guacamole. And it works! It’s still a filling dinner, you can just have more of it 🙂
Plus, it makes you feel better about eating a slice of this after.
Since discovering the wonderful world of lettuce wraps, I’ve tested many different recipes! After eating my new creations, Ryan and I always determine whether or not that recipe is a “keeper.” This one definitely made the cut!
Spicy Turkey Lettuce Wraps
Via Our Best Bites
- 1 lb lean ground turkey
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 medium red bell pepper, seeded and chopped
- 1/2 cup shredded carrot and broccoli slaw
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
- 1/2 jalapeno, seeded and diced
- Juice of 1 lime
- 1 tablespoon soy sauce
- 1 ½ tablespoon brown sugar
- Sriracha sauce to taste
- 16 lettuce leaves (or cabbage leaves)
Cook the ground turkey in a large skillet on medium-high heat. While it’s cooking, mix in the garlic and ginger and stir.
Chop the bell pepper, cilantro, cashews and jalapeno and set aside. Combine the lime juice, soy sauce, brown sugar and Sriracha in a bowl.
When the turkey is done, turn the heat to low and mix the bell pepper, carrot and broccoli slaw, cilantro, cashews and jalapeno into the skillet. Pour the sauce over that and stir it all together.
Serve with the lettuce wraps. Enjoy!