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
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!)
- 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.
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
Making a big batch on Monday for girls night!
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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
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Great!!
Absolutely delicious! My husband and I both loved it. Thanks for another great recipe
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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!
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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!
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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!
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Sounds like a perfect dish!!