Thai Turkey Lettuce Wraps
1 tablespoon coconut oil or ghee
1 lb. organic, ground turkey
2 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon red pepper flakes
3 tablespoons tamari or coconut aminos
1 tablespoon honey
1 tablespoon rice wine vinegar
1 small head green cabbage (need 12 large leaves), stem removed, leaves separated
2 yellow bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 large carrots, scrubbed and shredded
1 bunch green onions, trimmed and finely chopped
½ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
Spicy Thai dressing
1/3 cup raw cashews, chopped
1. Heat coconut oil over medium-high heat in a large skillet or sauce pan. When coconut oil is hot add the turkey and garlic and brown on all sides, cooking until no longer pink, about 5 minutes.
2. While turkey is cooking, in a small bowl, whisk the salt, red pepper flakes, tamari or coconut aminos, honey and vinegar. Pour over the meat and cook 1 minute. Remove from the heat, set aside and let cool for a few minutes.
3. Assemble the lettuce wraps by filling the cabbage leaves with turkey, peppers, carrots, green onions, cilantro and mint. Top with a spoonful of the Spicy Thai Dressing and a sprinkle of cashews. Enjoy!
Two words: make these. This is one of the most popular recipes in PN history. They’re satisfying, full of flavor, yet very light to keep you feeling light in your loafers. Kids love these too! Make ahead tip: make spicy thai dressing and the turkey saute in advance and reheat on the stove when ready to serve. The turkey mixture will keep well in the fridge for 4 days and in the freezer for months.