Lettuce Wraps with Ground Turkey

Lettuce Wraps with Ground Turkey

Tacos without the carb coma! These crisp lettuce cups cradle a flavorful turkey filling that's packed with veggies and Asian-inspired seasonings. It's like your favorite takeout had a glow-up and started going to the gym! 🥬

Prep Time: 15 minutes (therapeutic vegetable chopping included)

Cook Time: 15 minutes (just enough time to perfect your lettuce-wrapping technique)

Dietary Tags: Gluten-Free, Nut-Free

Nutrition Information

Calories: 1250 | Protein: 77g | Carbs: 47g | Fat: 80g | Fiber: 18g | Sugar: 4g

Ingredients

  • 1/2 lb ground turkey (lean protein that doesn't steal the show)
  • 1 tablespoon olive oil (the good stuff, not the sketchy bottle you've had since college)
  • 1/2 onion, finely diced (tears are part of the process)
  • 1 garlic clove, minced (vampire repellent that makes everything taste better)
  • 1/2 cup water chestnuts, diced (for that essential crunch factor)
  • 1/2 cup carrots, finely diced (for eye health, because you'll need to see all the other amazing meals you'll make)
  • 1/4 cup red bell pepper, diced (for color and vitamin C, because your immune system deserves some love)
  • 2 tablespoons coconut aminos (soy sauce's less problematic cousin)
  • 1 teaspoon fresh ginger, grated (the spicy root that makes everything taste Asian-inspired)
  • 8 large lettuce leaves (butter, romaine, or iceberg – the tortilla alternative that won't spike your blood sugar)
  • 1/2 avocado, sliced (because everything is better with avocado)
  • 2 green onions, sliced (for garnish and adding that professional chef touch)

Instructions

  1. Heat olive oil in a large skillet over medium heat (if it's smoking, you've gone too far).
  2. Add onion and cook until softened, about 3 minutes (translucent, not brown and sad).
  3. Add garlic and cook for 30 seconds until fragrant (your kitchen should smell amazing right about now).
  4. Add ground turkey and cook until browned, breaking it up with a spoon (no turkey boulders, please).
  5. Add water chestnuts, carrots, and bell pepper. Cook for 2-3 minutes (crisp-tender is the goal here).
  6. Add coconut aminos and ginger. Stir to combine (this is where the magic happens).
  7. Cook for another 2-3 minutes until vegetables are tender (but not mushy – nobody likes mushy vegetables).
  8. To serve, spoon the turkey mixture into lettuce leaves (like tacos, but for people who love their pancreas).
  9. Top with sliced avocado and green onions (because we eat with our eyes first).
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