Description
A perfect summer meal loaded with flavor and fresh produce!
Ingredients
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
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
2 Champagne mangoes, 1 pound, 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 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Thai