Short story: Inspired by Kalyn’s Kitchen Asian Lettuce Cups with Spicy Ground Turkey Filling, I modified the recipe for our Paleo diet challenge.
Longer version: As I look around each week to plan our menu, search terms often bring me to favorite blogs I have been reading for years. These last few weeks, as we challenge ourselves with the Whole30 program, we have taken recipes from our favorite sites and modified them to exclude sugar, wheat, dairy and legumes. The original recipes are great, and well worth making, so messing with the balance can be tricky.
Tonight I made a Paleo version of the classic chicken lettuce wraps, and based on the family’s reaction, it is worth sharing!
Paleo Asian-style Turkey Lettuce Cups
Easy, paleo-friendly recipe, ideal for meals 1, 2 or 3. And would be great with ground chicken, too!
- 1 TBS olive or coconut oil
- 1 red onion, chopped
- 8 cloves of garlic, minced and separated
- 2 TBS grated ginger root
- 3 lbs ground turkey (I like the organic stuff from CostCo)
- 6 TBS coconut amino
- 1 TBS aleppo pepper flakes or red chili flakes
- 1 TBS ginger juice (optional)
- 1 tsp fish sauce (optional, does contain sugar)
- 1 cup chopped cilantro
- A head of your favorite lettuce, washed and separated into individual leaves
- In a large saucepan, saute onion in olive oil, for 3-4 minutes. Add in 1/2 of minced garlic and and all grated ginger; saute another minute.
- Add in ground turkey and stir with spatula to break up chunks.
- After about 8 minutes of cooking, when the turkey is crumbled and mostly cooked, add in the remaining minced garlic, coconut amino, pepper flakes, and ginger juice and fish sauce if using.
- Continue to cook until the meat is no longer pink and cooked through. Toss in cilantro and serve with lettuce leaves.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.