A few months ago, I was trying to use up all of the vegetables in our refrigerator before we went on vacation, and threw together some quick lettuce wraps. These have since become a staple meal for my husband and I, and seem to make an appearance at our dinner table every week.
The filling cooks up pretty quickly and leaves us both feeling satisfied, even in one of those “hungry for nothing in particular” moods. The best part? It is really simple to make, and tastes like you put in a lot more effort than it actually takes to prepare these!
Another bonus – it is easy to modify this recipe to fit into different diets and taste preferences. In my family, there are people on many different diets – Whole30, vegetarian, paleo, gluten-free, etc. You name it, and at any given moment, there’s someone at the table who is on that diet. It’s nearly impossible to plan a fun, easy meal that can cater to every single diet for every single person, but this recipe makes it easy to modify the meal for those diets. Not eating meat? No problem! Chop up some additional mushrooms and use that instead of the turkey meat. Hate onions? Don’t use them! (Disclaimer – I would say that if you dislike vegetables in general, this is probably not the recipe for you!)
I’ve made a few different versions of these, substituting different ingredients or adding different things in, but it always tastes great. The version that I’m posting is my favorite version, so if you change things up, let me know what worked and what didn’t work for you!
The coconut aminos give the entire recipe a sweet, yet savory flavor. It’s typically marketed as a great substitute for soy sauce, but I find that the taste resembles more of a teriyaki sauce. I have been using the Big Tree Farms Coco Aminos, which I found at my local Sprouts, but I think any coconut aminos should be fine!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 1 tsp Minced Garlic
- .5 c Onion
- 1.5 c Carrots
- 1 c Celery
- .5 c Radishes (Optional)
- 1.5 c Chopped Portabella Mushroom (Optional)
- 1 lb Ground Chicken or Turkey Turkey will give the wraps a heartier taste; Vegetarian/Vegan diets should sub chopped mushrooms (I like portabella)
- 3 Tbs Avocado Oil
- 2 Tbs Coconut Aminos
- 1 Head of Leafy Lettuce I prefer Romaine or Butter lettuce
Ingredients
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- Dice all veggies (except lettuce) & set aside. Wash and dry lettuce, then cut leaves at the stem. Place leaves flat on a plate for later filling. Cook onion & minced garlic with a splash of avocado oil over medium heat until the onion begins to sweat.
- Add chopped mushroom, celery, and carrots to the pan. Saute until carrots begin to soften. Pull off heat & set aside.
- Cook ground turkey with avocado oil over medium heat until about half-cooked. Add a splash of coconut aminos, then continue until almost fully cooked. (Keep the turkey moving so you don't end up with turkey patties)
- Add previously cooked veggies, radishes, & another splash of the coconut aminos. Saute together until the radishes get slightly soft, but still retain a bit of crunch.
- Pull off heat and spoon mixture into lettuce boats. Top off with a little extra coconut aminos if you'd like.
- If you are vegetarian/vegan, just substitute finely chopped mushroom for the ground chicken or turkey.
- I use fresh veggies, as they retain a slight crunch when cooked. I don't recommend using frozen veggies in this recipe.
- I've also added chopped zucchini to this recipe in the past. If you decide to add this, add it when the carrots and celery are almost completely cooked, then saute like normal. Just don't let the zucchini get overcooked, or the whole thing will end up slimy!