I’ve been making these Paleo Ground Turkey Lettuce Wraps for weeks and have been holding out on you! Mostly because I hadn’t written down the recipe until now! So so sorry.
You know how I love my ‘non-recipe’ recipes and this is another one. It’s a simple, Paleo, Whole30-approved, gluten-free, dairy-free dish you have to try.
Paleo Ground Turkey Lettuce Wraps
Mr. CK and I first whipped these up when we did a Whole30 back in January and we’ve been making them every other week since! You can see them in action here and here.
I’ve used both ground turkey and ground chicken and they’re both are great. I bet you could also use ground beef if that’s all you have on hand but the beef just might have a stronger flavor.
They’re also really customizable so do what you like! Don’t have carrots? Who cares! Have some sprouts to use up? Throw them on! Hate water chestnuts? Well, I don’t know how you could, but ok… don’t use them!
You can serve on butter lettuce (my preference), green leaf, red leaf, or even on top of chopped romaine or mixed greens. Or make Asian-inspired tacos and use taco shells. This is a serious ‘you do you’ recipe!
Let’s get to the recipe!
- 1 lb. ground turkey, seasoned with salt & pepper
- 1 head of butter lettuce
- 2 carrots, shredded or julienned
- 1 onion, diced
- 1 can sliced water chestnuts
- 1 tablespoon garlic powder
- 2 tablespoons coconut aminos (can use up to 1/4 cup)
- 1-2 teaspoons red pepper flakes (I use 2+ because I love spice!)
- 3 green onions, chopped
- lime juice
- Brown turkey in a wide pan. Season meat with salt and pepper if you haven't already.
- While meat is browning, prep the carrots, onion, and water chestnuts.
- Once meat is cooked, drain if necessary.
- Add veggies and all the seasonings to the pan and stir until combined. Cook until carrots and onion are soft.
- While veggies are cooking, wash butter lettuce and dry thoroughly.
- Remove meat mixture from heat and put into lettuce cups.
- Top with green onions, more red pepper flakes if desired, and a squeeze of lime juice.