5.22.2014

Paleo Turkey Lettuce Wraps

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As soon as we moved into our new home, I made a point of stocking the fridge with healthy ingredients and getting the kitchen set up immediately. I wanted to set us off on a healthy foot by cooking our first few meals at home instead of going out and exploring the nearby restaurants. We have all the time in the world to explore, but what we do in the first few days seems like it will create a habit for us.

I wanted that habit to be a good one. 


Our first night, I filled the house with the aromas from this recipe. It's delicious, spicy, and full of asian flair. Kind of like a way healthier version of P.F. Changs' Chicken Lettuce Wraps (don't tell them I said so...).




Paleo Turkey Lettuce Wraps

Servings: 4
Prep Time: 10 minutes
Cook time: 20 minutes
Ingredients:

  • 1.25lb ground turkey breast, lean
  • 2 tbsp sesame oil, divided
  • 2 tsp fish sauce, divided
  • 2.5 tbsp liquid aminos or coconut aminos, divided
  • 1 tbsp sriracha
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 head of small romaine (they are about half the size of normal romaine)

Directions:

  1. Combine ground turkey, 1 tbsp sesame oil, 1 tsp fish sauce, and 1 tbsp aminos in a pan on medium heat. Break into small pieces as it cooks and stir frequently.
  2. Meanwhile, rinse romaine and then cut off the white part of it that connects them. Dry with a paper towel and set out in a bowl or on a plate for serving.
  3. Make the sauce! In a small ramekin, combine 1 tbsp sesame oil, 1 tsp fish sauce, .5 tbsp liquid aminos, and 1 tbsp sriracha.
  4. Season turkey with salt and pepper and stir, then remove from heat and set out in a bowl.
  5. Serve! Place a few tablespoons of turkey inside each romaine wrap, and then sprinkle with the sauce (do this sparingly if you are sensitive to heat - it is spicy!).

Note:

  • If you are really spice-sensitive, try reducing the amount of sriracha in your sauce.


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