These Thai Basil Turkey Lettuce Wraps are a super easy Whole30 recipe that’s perfect for a light meal!
I’m a huge lettuce wrap fan, especially in the summer. I tend to crave lighter meals, packed with fresh produce and, of course, full of flavor. However, sometimes I like to ‘bulk up’ my ‘light’ meals. If you’re feeling extra hungry, try adding cooked vermicelli rice noodles to your lettuce wraps as well.
Asian-style lettuce wraps are some of my favorites. Maybe it’s because they’re so flavorful and always hit the spot for me. But I also think it might have to do with their knack for combining hot/sour/salty/and sweet flavors into their dishes. I find these combinations to be extra satisfying, especially the hot/sweet duo!
Tips for these Thai Basil Turkey Lettuce Wraps
- Both green and red leaf lettuce, as well as butter lettuce, are always great for wraps. However, butter lettuce is definitely softer and more prone to tearing.
- Skip making lettuce wraps altogether and make it even easier by piling everything into a giant salad. Add rice vermicelli or steamed rice for a rice bowl.
- Make this more substantial by adding cooked sticky rice or cooked vermicelli rice noodles. I still think it makes for a light meal, but I love adding some extra carbs in after we’ve been hiking all day.
Produce Tips
- English cucumbers are nice here when you can find them because they have a soft, non-chewy skin.
- Champagne or Altaulfo mangos are my favorite. You’ll recognize them by their yellow skins, and their flavor and texture are so much better than standard mangos (in my opinion, anyway).
- The Thai basil called for is worth tracking down if you can find it because it has a different flavor. But if you can’t find it, regular basil will work as well.
I like to use ground turkey for this recipe, but you can also use ground chicken or pork. Whatever you use, it’s going to be a good meal for sure!
More Thai Recipe Inspiration
- My Favorite Yellow Thai Curry
- Thai Zucchini Meatballs with Mango Coconut Sauce
- Thai Slaw with Mango Coconut Dressing
- Thai Basil Chicken Stir Fry
- Rainbow Thai Chopped Salad
I sure hope you’ll enjoy these as much as we have, and I hope you’ll let me know below if you make them! Also, I’d love to hear what some of your favorite summertime meals are?
INGREDIENTS1x2x3x
Thai Basil Turkey:
- 2 tbsp avocado oil - or olive oil
- 1 pound ground turkey - pork, or chicken
- 3 cloves garlic - minced
- 1/2 red onion - minced, 1 cup
- 2-3 red chilis - seeded and thinly sliced
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 cup Thai basil leaves - lightly packed
Lettuce Wraps:
- 2 heads butter lettuce - or 1 large head green leaf lettuce, leaves separated and washed
- 2 cups mung bean sprouts
- 1 cucumber - halved and thinly sliced, 3 cups
- 1 pound Champagne mangos - 2, peeled, pitted, and thinly sliced
INSTRUCTIONS
- Prep all the ingredients for the lettuce wraps and set them aside.
- Preheat a skillet over medium-high heat until the pan is hot but not smoking. Add the avocado oil to the pan, swirl to coat the bottom, then add the ground turkey.
- Cook the turkey, breaking it up into small bits with a wooden spoon. When the turkey is cooked and no longer pink, add the garlic and onion. Continue cooking for about 2 minutes until the onion has softened.
- Then add the chilis, coconut aminos, and rice vinegar. Stir to combine and cook for about 30 seconds. Then remove the pan from the heat and stir in the Thai basil leaves.
- Serve the turkey mixture along with the lettuce wrap ingredients and let each person assemble their own lettuce wraps. Or you can chop everything into bite-sized pieces and toss it all together as a dinner salad.
nutrition facts
Thai Basil Turkey Lettuce Wraps
Ingredients
Thai Basil Turkey:
- 2 tbsp avocado oil or olive oil
- 1 pound ground turkey pork, or chicken
- 3 cloves garlic minced
- 1/2 red onion minced, 1 cup
- 2-3 red chilis seeded and thinly sliced
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 cup Thai basil leaves lightly packed
Lettuce Wraps:
- 2 heads butter lettuce or 1 large head green leaf lettuce, leaves separated and washed
- 2 cups mung bean sprouts
- 1 cucumber halved and thinly sliced, 3 cups
- 1 pound Champagne mangos 2, peeled, pitted, and thinly sliced
Instructions
- Prep all the ingredients for the lettuce wraps and set them aside.
- Preheat a skillet over medium-high heat until the pan is hot but not smoking. Add the avocado oil to the pan, swirl to coat the bottom, then add the ground turkey.
- Cook the turkey, breaking it up into small bits with a wooden spoon. When the turkey is cooked and no longer pink, add the garlic and onion. Continue cooking for about 2 minutes until the onion has softened.
- Then add the chilis, coconut aminos, and rice vinegar. Stir to combine and cook for about 30 seconds. Then remove the pan from the heat and stir in the Thai basil leaves.
- Serve the turkey mixture along with the lettuce wrap ingredients and let each person assemble their own lettuce wraps. Or you can chop everything into bite-sized pieces and toss it all together as a dinner salad.
Nutrition
The recipe Thai Basil Turkey Lettuce Wraps appeared first on Get Inspired Everyday! on July 23, 2019
https://getinspiredeveryday.com/food/thai-basil-turkey-lettuce-wraps/
