I’m a huge lettuce wrap fan, especially in the summer. I tend to crave lighter meals, with lots of fresh produce, and of course packed with flavor. However, that being said, sometimes I like to ‘bulk up’ my ‘light’ meals. So if you’re feeling extra hungry, try adding cooked vermicelli rice noodles into your lettuce wraps as well. Asian style lettuce wraps happen to be some of my favorites. Maybe it’s because they’re so full of flavor and always hit the spot for me. But I also think it might have to do with their knack of combining hot/sour/salty/and sweet flavors into their dishes. I find these combinations to be extra satisfying, especially the hot/sweet duo!
Tips for these Thai Basil Turkey Lettuce Wraps:
Produce Tips:
I like to use ground turkey for this recipe, but you can also use ground chicken or pork. Whatever you use, it’s going to be a good meal for sure!
More Thai Recipe Inspiration:
Rainbow Pad Thai Zucchini Noodle SaladMy Favorite Yellow Thai CurryThai Zucchini Meatballs with Mango Coconut SauceEasy Thai Beef SaladRainbow Thai Chicken Lettuce Wraps with ‘Peanut Sauce’Simple Sweet Potato Noodle Pad ThaiThai Slaw with Mango Coconut DressingThai Basil Chicken Stir FryPumpkin Thai CurryRainbow Thai Chopped Salad
I sure hope you’ll enjoy these as much as we have, and I hope you’ll let me know below if you make them! Also I’d love to hear what some of your favorite summertime meals are? 5 from 9 reviews 2 Tablespoons avocado oil 1 pound ground turkey, pork, or chicken 3 cloves garlic, minced 1/2 red onion, minced, 1 cup 2–3 red chilis, seeded and thinly sliced 3 Tablespoons coconut aminos 1 Tablespoon rice vinegar 1 cup lightly packed Thai basil Lettuce Wraps: 2 heads butter lettuce, or 1 large head green leaf lettuce, leaves separated and washed 2 cups mung bean sprouts 1 cucumber, halved and thinly sliced, 3 cups 2 Champagne mangoes, 1 pound, peeled, pitted and thinly sliced Preheat a skillet over medium high heat until the pan is hot but not smoking. Add the avocado oil to the pan, swirl to coat the bottom, then add the ground turkey. Cook the turkey while breaking it up into small bits with a wooden spoon. When the turkey is cooked and no longer pink, add the garlic and onion. Continue to cook for about 2 minutes until the onion has softened. Then add the chilis, coconut aminos, and rice vinegar. Stir to combine and cook for about 30 seconds. Then remove the pan from the heat and stir in the Thai basil leaves. Serve the turkey mixture along with the lettuce wrap ingredients and let each person assemble their own lettuce wraps. Or you can also chop up everything in bite sized pieces and toss it all together as a dinner salad.
