Super healthy, super light…. these lettuce wraps are perfect for a family/friend meal. They would also be a lot of fun for kids, since they are interactive (build your own) and somewhat messy. Yep, messy. Which means if you are cooking for your first date, this may not be a great recipe to start with unless you like using lots of napkins!
1 LB ground turkey
1 large head of Romain Lettuce
1 Tbsp cooking oil of your choice (coconut oil, bacon grease, etc.)
1 cup mushrooms (diced)
1/2 onion (about 1 cup diced)
1/2 Tbsp ginger
1/2 Tbsp cumin
1/2 Tbsp cayenne powder
4 Tbsp Tamari sauce (gluten-free soy sauce)
1 Tbsp dijon or brown mustard
1 Tbsp hot sauce
2 cups carrot
1/2 cup cilantro
Add cooking oil to medium-large stove-top pan. Heat pan to medium, add diced onions. Sautee the onions for about 4 -5 minutes. Add in ground turkey. Stir every 2 minutes, cooking until pink is gone. Once pink is close to gone, add in mushrooms, ginger, cumin, cayenne powder, and 1 Tbsp of the tamari sauce. Cook for 4 minutes, then lower heat to simmer, just to keep warm. You can also turn heat off and cover to keep warm.
Wash your lettuce leaves. Rinse and let dry a little. The romaine I bought was so large, I had to cut eat leaf in half. It should be the size of a small bowl, or large taco shell.
Prepare the sauce: Combine mustard, remaining 3 Tbsp tamari sauce, and hot sauce in a small bowl.
Prepare toppings: I used a peeler to peel carrot “strings” for the topping. You can also buy carrots already in this shape at the store. Cut the cilantro into smaller pieces.
Take your lettuce leaves and add the turkey mixture to the leaves. Top it with sauce and toppings as you see fit. You can add as much of these topping to your lettuce wraps as you would like!
*Since there were only two of us eating, I had a bit of the turkey mixture leftover. I packed it in a tupperware and it made an awesome lunch to go!