Thai Lettuce Wraps

Gluten-free, dairy-free dinner

I've been working on coming up with some nutrient dense dinner options by using a wide variety of vegetables and spices to change up my typical meals. At every meal, I try to include a carbohydrate, protein source, and a lot of vegetables. My go to carbs are whole grains, rice, potatoes, and/or fruit and my favorite proteins are turkey, chicken, or fish. This is what works best for me and what makes me feel the best throughout the day. That being said, I have to get pretty creative with my spice combinations to make sure that my food doesn't get boring.

Inspired by my love of asian food, I decided to come up with my own version of Thai lettuce wraps. This recipe takes less than 30 minutes to prep and cook. They're the perfect summer dinner to end the night right. They're also a great way to sneak in veggies for all the picky eaters out there.

Now for the recipe!

Thai Lettuce Wraps

3-4 servings

Ingredients:

2 teaspoon olive oil

1/2 cup onion, finely chopped

1/2 cup baby bella mushrooms, finely chopped

1/2 cup yellow bell pepper, finely chopped

3 cloves garlic, minced

1-2 tablespoons fresh ginger, minced

1 pound ground turkey breast

3 tablespoons coconut aminos

1 tablespoon rice wine vinegar

1 teaspoon sesame seed oil

1/4-1/2 teaspoon crushed red pepper flakes (optional for spice)

For serving:

Romain lettuce

Rice

Sesame Seeds

Crushed red pepper flakes

Directions:

1. In a large skillet over medium heat combine the olive oil, onion, mushrooms, bell pepper, garlic, and ginger and cook until lightly sautéed, about 2 minutes. Reduce heat to medium-low.

2. Add in turkey breast, coconut aminos, vinegar, sesame seed oil, and crushed red pepper flakes (if adding) and cook until meat is completely cooked, about 8 minutes.

3. Serve with cooked rice wrapped in the lettuce and topped with a sprinkle of sesame seeds and crushed red pepper flakes. Enjoy!