Turkey Lettuce Cups with Pickled Red Onions
This is meant to be a quick meal idea so I add all of the vegetables at once and cook.Whenever I make this, I use a pound of lean ground turkey. This recipe is actually great for meal prep as well. Simply make the ground turkey mixture and enjoy it as a lettuce cup/wrap, with rice or even rice noodles or udon noodles! If you're making this just for yourself, the turkey mixture can easily be enough for 3-4 meals (depending on your serving size).
Servings: 4
Ingredients
- 2 tablespoons avocado oil split
- 1 small onion diced
- 1 red bell pepper diced
- 1 8 oz. package cremini mushrooms sliced
- 2 cloves garlic minced
- 2 to 3 handfuls baby spinach
- 1 lb. ground turkey
- 2 tablespoons coconut aminos or low sodium soy sauce + more if desired
- salt and pepper to taste
- Romaine, red or green leaf or Bibb lettuce washed and prepped*
- Castelvetrano olives chopped or sliced
- pickled red onions see recipe link below
Instructions
- Heat one tablespoon of avocado oil in a large pan over medium high heat. Add the onions, red bell peppers and the mushrooms and cook until softened and tender. Add the garlic and toss and mix for 30 seconds. Add the baby spinach and mix and cook until the spinach has wilted down, for about 3 to 4 minutes. Season with salt and pepper and remove all the cooked vegetables onto a plate and set aside.
- Add the remaining one tablespoon of avocado oil and cook the lean ground turkey until all browned and cooked through completely. Add the cooked vegetables into the same pan and toss together until combined. Season with the coconut aminos and salt and pepper to taste. Remove from the heat.
- To serve: Place the lettuce leaves onto your plate, add some of the ground turkey and vegetable mixture. Top with some olives if desired and garnish with some pickled red onions. Serve and enjoy!
Notes
*Keep refrigerated until ready to use. I think they are best when they are cold and crisp and fresh out of the fridge.
For the Quick Pickled Red Onions recipe, click here.