I’m a huge lettuce wrap fan, especially in the summer. I tend to crave lighter meals, with lots of fresh produce, and of course packed with flavor. However, that being said, sometimes I like to ‘bulk up’ my ‘light’ meals. So if you’re feeling extra hungry, try adding cooked vermicelli rice noodles into your lettuce wraps as well.
Asian style lettuce wraps happen to be some of my favorites. Maybe it’s because they’re so full of flavor and always hit the spot for me. But I also think it might have to do with their knack of combining hot/sour/salty/and sweet flavors into their dishes. I find these combinations to be extra satisfying, especially the hot/sweet duo!
Lettuce Wrap Tips:
- Both green or red leaf 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 this even easier by piling it all into a giant salad.
- 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.
- English cucumbers are nice here when you can find them because they have a nice soft skin that’s not too chewy.
- Champagne or Altaulfo mangos are my favorite. You’ll recognize them by their yellow skins, and their flavor and texture is so much better than standard mangos, (in my opinion anyways).
- 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!
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?Print
A perfect summer meal loaded with flavor and fresh produce!
Thai Basil Turkey:
2 Tablespoons avocado 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 Tablespoons coconut aminos
1 Tablespoon rice vinegar
1 cup lightly packed Thai basil
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
2 Champagne mangoes, 1 pound, peeled, pitted and thinly sliced
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 while 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 to cook 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 also chop up everything in bite sized pieces and toss it all together as a dinner salad.
- Category: Lettuce Wraps
- Method: Sauté
- Cuisine: Thai
Keywords: Gluten free, Dairy free, Paleo, Whole30