Make dinner quick and easy with these Healthy Turkey Lettuce Wraps, they make a great weeknight dinner! They are low carb, and free of many allergens – including soy, gluten, and peanuts!
One of the things I love about going out to eat is trying different lettuce wraps. Lots of restaurants have their own version of these, but many of them take what would be a healthy main dish and overload it with too much salt, sugar, and fat in their sauces.
Plus, lots of wrap sauces have a soy or peanut base, which can be a big no-no for people with food allergies. Here is my take on one of my favorite Asian-inspired dishes. These wraps are light, flavorful, and loaded with as many veggies as you like.
If you like having a peanut-based sauce for your wrap, try adding some nut or seed butter when you whip up the sauce. Bonus: when you cook at home, you never have to guess what is in your food (and whether or not you might have an allergic reaction to it!).
* Coconut aminos: a sauce made from the fermented sap of coconut palm trees. It is sweet and tasty, with a little bit of alcohol (which cooks out). Fish sauce and coconut aminos are great soy-free, gluten-free, and grain-free alternatives to soy sauce in Asian cooking
Healthy Turkey Lettuce Wraps (Paleo and Low Carb)
- 1 ¼ pounds 20 ounces extra-lean ground turkey
- 2 large cloves garlic minced
- ¼ cup chicken stock
- 2 Tablespoons coconut aminos
- 2 Tablespoons orange juice
- 1 Tablespoon Thai fish sauce
- 1 Tablespoon fresh lime juice
- 2 teaspoons sesame oil
- 1 to 2 teaspoons ground ginger
- 1 teaspoon tapioca starch
- Additions: green leaf lettuce broccoli slaw, sliced green onions
- Preheat a large skillet with 1 Tablespoon olive or coconut oil. Once the pan is heated, place the turkey and minced garlic in the skillet and begin to brown the meat, breaking up with a spatula as you cook it. Don't add salt to the meat here, the fish sauce has enough sodium for this recipe.
- Meanwhile, place the chicken stock, coconut aminos, fish sauce, orange juice, lime juice, ginger, and tapioca starch in a bowl and whisk together.
- Once the ground turkey is completely cooked through, add the sauce to the ground meat and cook until the sauce has thickened.
- Serve wrapped in lettuce cups and topped with sliced green onions and broccoli slaw!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist