Turkey & Sweet Potato Asian Lettuce Wraps
on Jul 19, 2018, Updated May 14, 2024
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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
Pin the image below to save this Turkey & Sweet Potato Asian Lettuce Wraps recipe for later!
Turkey & Sweet Potato Asian Lettuce Wraps
Ingredients
- 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!)
- â…” 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.
Instructions
- Place a large skillet over medium high heat. Â Add sweet potatoes to the pan and cook for about 4 minutes, stirring occasionally, before adding in the turkey. Â 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. Â
- 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. Â Season with salt and pepper to taste.
- Serve in green cabbage or iceberg lettuce wraps
Making a big batch on Monday for girls night!
YAY! Hope everyone loves it!
This is great, usually we have rice with our lettuce wraps but having the sweet potatoes did a great job substituting for that and added good taste
Great!!
Absolutely delicious! My husband and I both loved it. Thanks for another great recipe
Great to hear!!
Love these! I always have the ingredients on hand and it’s super quick to make when you want something delicious and healthy! Thanks Kelsey!
This came together so quickly and effortlessly and the flavors did not disappoint!! Will definitely be making this on repeat for a quick and delicious weeknight dinner!Â
I’m so glad!!
In the process of moving and cleaning out my fridge/freezer and this was the PERFECT way to use up my ground turkey and the frozen veggies that I had. I didn’t use Asian veggies, but a mixture of a few different types. I doubled the recipe and made extra sauce and we had it for dinner over rice and for lunch in lettuce leaves. I finished the last bit on its own! Easy and delicious!
Sounds like a perfect dish!!