Why spend money on take out when you can make amazingly simple and healthy Thai food right in your own kitchen?! This dish literally took me 15 minutes to throw together and is a vibrantly flavored Primal meal. I like my Thai food extra spicy so the blend of chiles and citrus really make this dish for me. If you are sensitive to spice, definitely tone down the chile and sriracha in this recipe. I particularly love Thai and other Asian foods in the warmer weather months because the flavors are so fresh and bright so you can expect a few more “take-out” recipes to pop up soon.
Thai Turkey Lettuce Wraps (highly adapted from Food Network Magazine) (Difficulty-Easy; Serves 3-4)
For the sauce:
- 1/3 c. fresh lime juice (from about 2-3 organic limes)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. soy sauce, or Bragg’s liquid aminos
- 1 tsp. sesame oil
- 1 tsp. sherry vinegar
- 1 tsp. sriracha
- 1 Tbsp. raw honey
For the turkey filling:
- 2 Tbsp. extra virgin coconut oil
- medium onion, diced
- 3 organic scallions, thinly sliced
- 1 Tbsp. zest from an organic lemon
- 2 serrano chiles, stemmed and thinly sliced
- coarse sea salt
- 1 lb. organic free range ground turkey (preferably dark meat)
- 1/2 c. chopped organic cilantro
- Freshly ground black pepper
- 1 head butter or romaine lettuce, leaves separated
Make the sauce: In a small bowl, whisk the lime juice, lemon juice, soy sauce, sesame oil, sriracha, vinegar and honey. Set aside.
Make the turkey: In a large skillet, heat the oil over medium heat. Add the onion, scallions, lemon zest, chiles, and salt to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook 2 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.