Thai lettuce wraps
Spicy, savory, and filled with rich flavors, Thai turkey lettuce wraps are perfect as an appetizer or main. Whole30 compliant!
Ingredients
- 2 shallots medium, thinly sliced
- 3 cloves garlic peeled and minced
- 1 tbsp coconut oil
- 1 pound turkey (ground)
- 1 bell peppers red, diced
- 1-2 radishes diced
- 2 baby bok choy thinly sliced
- 3 tbsp coconut aminos (use 1 tbsp for low-sodium diet)
- 2 tbsp rice wine vinegar
- 1-2 tbsp curry paste (Thai red)
- 1 tbsp dark toasted sesame oil
- 1 handful basil leaves (fresh) washed and shaken dry
- 8 cabbage (Savoy) leaves
Instructions
- Heat coconut oil in a large skillet over medium heat until shimmering.
- Sauté the shallots and garlic until golden, about 2 minutes.
- Add the turkey and cook, breaking up with a spoon, until no longer pink. Use a clean kitchen towel or paper towel to soak up the excess liquid.
- Add red peppers, radishes, and bok choy, continuing to stir fry until turning golden.
- Add the coconut aminos through basil leaves to a blender and whiz until smooth.
- Pour the sauce over the mixture in the pan and continue to cook until fairly dry.
- Serve in Savoy cabbage or butter lettuce leaves with pickles on the side.