Turkey & Sweet Potato Asian Lettuce Wraps

Easy dinners for the WIN!  It was a couple of months ago when I whipped up some super simple asian lettuce wraps with what we had on hand and people on instagram were asking for the recipe.  I thought to myself, oh I will have to redo it for the blog but with fresh veggies and maybe a more elaborate sauce.  THEN I thought, wait, isn’t the reason people want this recipe because it was so easy and used frozen veggies??  Why the heck change a thing?  So I recreated the easy, thrown together way so you can have the ease of making them on any old weeknight.  I also added in sweet potatoes because I feel like a carb is needed in just about every meal I eat. Then the frozen veggie mix I used was just straight up broccoli, carrots and cauliflower – a perfect combo!

I also loved the leftovers from this meal!  The next day I just heated up the turkey mix in a little bowl and ate it with a fork – maybe add some avocado?  Now we are just getting crazy.  I am thinking maybe I can make this to put in the freezer for baby time too!!  Which is in less than 4 weeks… AH!

Iceberg lettuce or green cabbage make perfect lettuce wraps!

We all have frozen turkey in the freezer, so here are a few more recipes:

Curried Turkey Sloppy Joes in Sweet Potato Bowls

Taco Turkey Burger with Mango Guacamole

Slow Cooker Turkey Bolognese & Zucchini Noodles

Harvest Turkey Meatloaf Stuffed Delicata Squash

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Turkey & Sweet Potato Asian Lettuce Wraps

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★★★★★

5 from 6 reviews

• Author: Kelsey

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Ingredients

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• 1 tablespoon sesame oil (or avocado or olive)
• 1 cup finely chopped sweet potato
• 1 pound ground turkey
• 3 cups frozen asian stir fry veggies, chopped (make sure there is no corn if doing whole30!)
• ⅔ cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 teaspoon fish sauce
• 2 teaspoon garlic powder
• 1 ½ teaspoon ground ginger
• 2 teaspoon arrowroot powder
• Salt and pepper
• 1 head of green cabbage or iceberg lettuce.

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Instructions

• Place a large skillet over medium high heat.  Add sweet potatoes to the pan and cook for about 4 minutes, stirring occasionally, before adding in the turkey.  Once turkey is added, break it up and mix it with the sweet potatoes and cook for 4-5 minutes until turkey is cooked through.
• Add chopped frozen veggies to the pan and stir to combine.  
• In a bowl or measuring cup combine coconut aminos, apple cider vinegar, fish sauce, garlic powder, ground ginger and arrowroot powder and whisk to combine and break up the arrowroot.
• Pour the sauce over the turkey and veggies and stir to combine, cooking until the sauce thickens.  Season with salt and pepper to taste.
• Serve in green cabbage or iceberg lettuce wraps