Asian Turkey Lettuce Wraps (Gluten-free, Paleo, Low Carb, Whole30, AIP)

Asian Ground Turkey Lettuce Wraps make a refreshing dinner menu item. You'll love how delicious this simple Asian dinner (or appetizer) is!

Course DInner, Main Course, Main Dish

Cuisine Asian

Keyword aip, asian, gluten-free, ground turkey, lettuce wraps, low carb, paleo, whole30

Prep Time 25

Servings people

Calories 556kcal

Author Megan

Cost $10

2 Tablespoons avocado oil or olive oil
1 carrot medium size, white for VAD, chopped; omit/sub for Keto
1 stalk celery chopped
1 zucchini peeled for VAD, chopped
2 Tablespoons ginger finely chopped
1 lb ground turkey
1-1/2 teaspoons quality salt
⅛ tsp white pepper , or 1 teaspoon dried ginger powder for AIP and VAD
1/2 cup water chestnuts canned, sliced and chopped small, 4 ounces (omit for AIP and Keto)

3 Tablespoons almond butter unsalted and smooth; or peanut butter (for non-Paleo); another smooth nut or seed butter could work, too; for AIP, use tiger nut butter
2 Tablespoons coconut aminos or 1 Tablespoon quality soy sauce (for non-Paleo/Keto)
2 Tablespoons apple juice , coconut water, or water for Keto (use as much as is needed to get the right sauce texture)

1 to 2 heads butter lettuce or iceberg lettuce
3 Tablespoons almonds or peanuts, roughly chopped; ; another nut/seed could work, too (omit for AIP)
1 green onion sliced thinly diagonally, optional; or fresh cilantro, chopped

Make Lettuce Wraps Sauce, and set aside in a serving dish with spoon or small ladle.
Wash and pat dry lettuce leaves. Use the inner leaves that aren't too big (or too small), and that aren't torn. Each one creates a neat boat for the filling. Place leaves on one big plate, stacked, or fit 3 to 4 on individual serving plates, ready to serve. (Or arrange spread out on a large serving platter.)
Heat oil over medium-high heat in large pan (12" or bigger, or large wok). Add celery and carrots, and sauté 5 minutes. Add zucchini and stir fry 2 more minutes.
Add ginger, ground turkey, salt and white pepper, or ginger. Stir fry, breaking up meat in the pan with a spatula into small pieces, about 5 minutes, or until mostly cooked. Add water chestnuts, and cook up to 3 minutes more, until turkey is cooked through and most of the moisture in the pan is cooked off. If the pan is watery at all, increase heat to high to help it evaporate.
Stir in 2 Tablespoons Lettuce Wraps Sauce.
Serve! Let eaters make their own, or scoop meat filling evenly between leaves. Top each with chopped nuts and green onions (or fresh cilantro), and provide extra dipping sauce at the table (or dollop/garnish each one).