Lettuce wraps are so much fun! They make a delicious meal anytime of the year, and are really easy to pull together – especially ahead of time if you are entertaining. Your recipe can be taken in so many different directions; Asian, Mexican (almost like a shell-less taco), even Italian by filling your lettuce wraps with ground Italian sausage or sautéed chicken marsala.

This recipe elevates the wonderful Asian flavors of gluten free soy sauce and rice wine vinegar. While this dish is not heavy, it will still leave you satisfied.

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Ingredients:

Wraps

  • Head of Butter Lettuce – about 10 pieces

Filling 

  • Ground turkey – 1 package about 1.3 lbs
  • 2 cloves of crushed garlic
  • 1-2 tablespoons of ghee (or coconut oil) for cooking
  • 1 small white onion chopped = 1.5 cups
  • 1 orange pepper chopped = 1 cup
  • 1 cup cooked quinoa

Sauce 

  • 3 tablespoons of gluten free soy sauce (extra for dipping)
  • 2 tablespoons rice wine vinegar
  • 2 cloves of crushed garlic
  • Juice from half a lemon

The beauty of this recipe is once all of your ingredients are prepped, it comes together pretty quickly. My advice is to always get all of your prep work done first before you start building a recipe. This leaves less room for error!

Prep Work:

Get your quinoa cooking on the stove. Once that’s done (roughly 15 minutes depending on the brand you are using) set aside. While this is cooking, you can do the rest of your prep work.

Clean and wash your lettuce wraps and set aside.

Finley chop up your onions and orange pepper. Set aside

In a separate bowl, whisk together your soy sauce, 2 cloves of crushed garlic, 2 tablespoons of rice wine vinegar, and juice of half a lemon.

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Cooking:

Drop in 1 tablespoon of ghee (or coconut oil) into a sauce pan and melt on high heat. Once the sauté pan is hot, add in your chopped onions and peppers. Sauté this mixture for 5 minutes on high heat. Remove from heat and spoon into a separate bowl.

In the same pan, drop in another teaspoon of ghee. Add the ground turkey and last two crushed cloves of garlic to the pan. Break up the meat with a spoon or spatula so it cooks evenly, and constantly stir the meat to make sure it gets browns all over.

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Once the meat has been cooking for about 3 minutes, add your onions and peppers back in and let simmer for another 1-2 minutes.

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Then add in your sauce mixture and let simmer for about 1 minute.

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Lastly, turn off heat and stir in the 1 cup of quinoa.

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Assembly

Let the mixture cool enough so it’s safe to spoon out and enjoy in your lettuce wrap.

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 All of the photography in this post was shot by the very talented Sarah of Sarah Jayne Photography