One of the things I love about going out to eat is trying different lettuce wraps. Lots of restaurants have their own version of these, but many of them take what would be a healthy main dish and overload it with too much salt, sugar, and fat in their sauces. Plus, lots of wrap sauces have a soy or peanut base, which can be a big no-no for people with food allergies. Here is my take on one of my favorite Asian-inspired dishes. These wraps are light, flavorful, and loaded with as many veggies as you like. If you like having a peanut-based sauce for your wrap, try adding some nut or seed butter when you whip up the sauce. Bonus: when you cook at home, you never have to guess what is in your food (and whether or not you might have an allergic reaction to it!).
Asian Lettuce Wraps
Makes 3 cups
Free of: eggs, soy, dairy, corn, nuts, gluten, grains
1-1/4 pounds (20 ounces) extra-lean ground turkey
2 large cloves garlic, minced
1/4 cup chicken stock
2 Tablespoons coconut aminos *
1 Tablespoons Thai fish sauce
1 Tablespoon orange marmalade, or 2 Tablespoons orange juice
1 Tablespoon fresh lime juice
2 teaspoons sesame oil
1-2 teaspoons ground ginger
1 teaspoon tapioca starch
Additions for wraps: Green leaf lettuce, broccoli slaw, sliced green onions, avocado
- Place the ground turkey and minced garlic in a skillet and begin to brown, breaking up as you cook. As the ground meat cooks, you can use a hand-held potato masher to help break up the meat more evenly. Don’t add salt to the ground meat here – the fish sauce has enough sodium to replace any added salt in this recipe.
- Meanwhile, place the stock, aminos, fish sauce, marmalade, lime juice, sesame oil, ground ginger, and tapioca starch in a bowl or magic bullet and whisk/process until blended well.
- Add the sauce to the ground meat and cook until the turkey is cooked through and the sauce has thickened up.
- Serve with broccoli slaw, wrapped in a large green lettuce leaf. Enjoy!
* Coconut aminos: a sauce made from the fermented sap of coconut palm trees. It is sweet and tasty, with a little bit of alcohol (which cooks out). Fish sauce and coconut aminos are great soy-free, gluten-free, and grain-free alternatives to soy sauce in Asian cooking