Bangin' Asian Spicy Ground Turkey Lettuce Wraps

Friends!!!! I recently went to a Houston restaurant Bellagreen and was CRAVINGGGG lettuce wraps. They were just so delicious, crunchy, warm from the filling and cold from the fresh butter lettuce! A DREAM. HOWEVER.... when I got home I was immediately gasping for water and this made me curious to see how much sodium were in basic lettuce wraps. Boy did my eyeballs pop out! Some lettuce wraps contain over 2,000 mg of sodium in just 3-4 wraps! To put this in perspective the 2020-2025 Dietary Guidelines for Americans recommend that Americans consume less than 2,300 milligrams (mg) of sodium per day as part of a healthy eating pattern. That means in one meal you are essentially taking in over 3/4 of your daily intake of sodium! I was shocked.

Nonetheless, this made me super inspired to recreate a MUCH lower sodium and healthier version of lettuce wraps. Low and behold I came up with this bangin recipe! By swapping out typical soy sauce, hoisin sauce and hot sauce.... I have replaced them with coconut aminos, coconut amino garlic sauce and the brand @siete hot sauce! The sodium level is less than half of the original which means you can enjoy without the guilt ;) All the same flavor PLUS more with even more benefit. Absolutely delish! You could have these lettuce wraps as is or pair them with rice! Either way they are amazing! Enjoy :)

---

Ingredients:

- 1 lb Ground turkey (95/5) -3 cloves Garlic, minced -1 tsp Ginger, fresh

-1 tsp onion powder and garlic powder -1/4 chopped sweet yellow onion

-1/2 cup chopped shitake mushrooms, chopped -1 cup spinach

-1 Shallot, small

-1/2 cup carrots shreds -1/2 cup whole cashews (or water chestnuts)

-2 Tbsp sesame seeds

-2 Tbsp olive oil

Sauce:

-1/2 cup coconut aminos

-1/4 cup coconut aminos garlic sauce

-1 tbsp Rice vinegar

-1/4 cup @Siete hot sauce

Directions:

1.In a small bowl, whisk together all of the sauce ingredients until combined. Set aside. 2. In a large frying pan or wok, add olive oil and bring to a medium-high heat. Add ground meats and cook until browned, about 5 minutes. Add in spices, shitake mushrooms, carrots, onions, spinach, garlic, chopped shallot and cashews and cook until tender, about 3 minutes. Stir until combined. 3. Reduce the heat to medium and add the sauce. Stir to coat the meat mixture and then cover with a lid for about 2-3 minutes to let the sauce absorb into the ingredients. Add salt and pepper to taste. If you prefer your ground meat to be sweeter add 1 teaspoon of sugar, if you prefer more of a savory add a bit more coconut amino sauce. 4. To serve, spoon in turkey and beef mixture into lettuce leaves. Can be served over rice or with a fresh cucumber salad. Garnish with sesame seeds. Enjoy!