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These Turkey and Sweet Potato Asian Lettuce Wraps are a super easy dinner for a weeknight using frozen vegetables for added nutrients! Whole30 and paleo dinner!
5 from 6 votes

Turkey & Sweet Potato Asian Lettuce Wraps

By: Kelsey
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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
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