Are you ever in the mood for a lighter dinner but sick of the same old salad? Been there! Last night I threw together some quick lettuce wraps to break out of my salad rut, and the results were finger-lickin’ delicious!
I’m seriously patting myself on the back for these super yummy turkey lettuce wraps. They are soooo easy and taste better than any lettuce wraps I’ve had in restaurants (plus the restaurant versions are usually heavy on oil and skimpy on the vegetables). The flavour combo of cumin, lime juice, garlic and oyster sauce is umami to the mouth-watering max!
I chose to use turkey over ground beef to save on calories and saturated fat. Extra lean ground beef has twice the fat and three times as much saturated fat as extra lean ground turkey! I’m not saying fat is bad, quite the contrary… but it’s the type that matters. I prefer to get my fat from olive oil, avocado, nuts and fatty fish. But that’s a discussion for another day!
While you may have heard that turkey gives you the sleeps (hello, Thanksgiving) this is a myth. It’s more the overeating and heaps of carbs and fat that make you go into a post-meal coma. Guaranteed that won’t be happening with this protein-packed, skinny meal!
If you’re thinking this doesn’t travel to work or school so well for next day’s lunch, I hear you. Put the filling in a sealable container, chop the remaining lettuce and sit it on top. This will ensure the lettuce doesn’t get soggy… and you’ll have a yummy lunch the next day! I was seriously excited all day to eat this again!
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| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 15 minutes |
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- 340 g Ground turkey 12 oz
- 1 tbsp Avocado oil
- 6 Green onions (spring onions), chopped
- 3 Bell peppers all colours, chopped
- 2 cups Cremini mushrooms chopped
- 3 cloves garlic minced
- 2 tbsp Tamari
- 1 tbsp oyster sauce (if you’re avoiding gluten, look for a gluten-free version)
- 2 tbsp Lime juice
- 2 tbsp cumin
- 1/4 tsp black pepper
- 2 tsp sesame oil
- 10 leaves Bibb or Boston lettuce washed and patted dry
- Over medium-high heat, add the avocado oil to a skillet and brown the turkey. The less you stir it around and break it up, the more delicious browning you will get. Yum! Resist the urge to poke at it until it has started browning and no longer sticks to the pan. Make sure there are no pink areas. It should all be toasty brown!
- Add all of the vegetables and sauté for 3 minutes (sorry French people and my forefathers/mothers. I can’t get the accent on the “e”). Add garlic and all sauces and seasonings except for the sesame oil. Stir and sauté for another 5 minutes or until the peppers have softened but are still crunchy.
- Remove the skillet from the heat and drizzle the turkey/veggie mixture with sesame oil.
- Put the filling in a large bowl and the lettuce leaves stacked on a large plate. Serve and let the good times roll. That’s a wrap (Ok, I’m done with the food puns… for now…)
This makes enough to have 2 or 3 wraps each, which was enough of a meal for me and my dining companion.
Nutrition Information:
250 calories, 13 g total fat, 2.5 g saturated fat, 400 mg sodium, 12 g carbohydrate (3 g dietary fibre), 21 g protein, 2.6 mg iron, 192 RAE vitamin A, 123 mg vitamin C, 714 mg potassium, 94.7 DFE folate.
(Nutritional Analysis by EaTracker)
Wishing you good eats and great times!
XO Christy
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