EBD Recipe: Thai Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

• 2 tablespoons of coconut oil
• 3 cloves of garlic, minced
• 1 thumb sized piece of fresh ginger peeled and grated
• 2 pounds of ground turkey (really... any ground meat will do)
• 1 cup of julienned carrots
• 2 cups of shredded green cabbage
• ¼ cup wheat free tamari or coconut aminos
• 3 tablespoons fish sauce
• 1 tablespoon garlic chili sauce
• 2 tablespoons sesame seeds
• 1 head of romaine lettuce, washed and leaves left whole
• 4 green onions, chopped and set aside for garnish
• 1/4 cup of chopped fresh cilantro, set aside for garnish
• 1 lime cut into wedges

 Steps

1. In a large skillet over medium heat, melt 2 tablespoons of coconut oil.
2. Add the minced garlic and grated ginger and cook for 2-3 minutes, stirring often so that the garlic does not burn.
3. Place the ground meat into the skillet with the garlic and ginger. 
4. Cook meat for approximately 10 minutes. Then add the tamari, fish sauce, and garlic chili sauce. Stirring frequently, cook for another 5-10 minutes until the meat is thoroughly cooked. During the last 5 minutes of cooking add your shredded carrots and cabbage to the meat mixture. 
5. Sprinkle sesame seeds on the cooked meat mixture and stir.
6. To serve, arrange the lettuce leaves on your plate and put the meat mixture into each leaf and top with the green onions, cilantro and lime juice.

Serves 6 hungry people.

For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.