- 1 lb lean ground turkey (97% lean)
- 1 Tbs grapeseed oil
- Vegetarian option: 1 lb Tempeh in place of turkey meat
- 1/2 small onion, chopped
- 1 red bell pepper, diced
- 1 green pepper, diced
- iceberg lettuce, washed & laid flat to dry
- 1/4 cup low sodium soy sauce if you are gluten-free, use GF Tamari)
- 1/3 cup hoisin sauce (if you are gluten-free, use GF hoisin sauce)
- sea salt, ground black pepper, paprika, and garlic powder to taste
Heat oil over low-to-medium heat, add diced onion and peppers; cook for 2-4 minutes (or until onions are translucent). Add lean ground turkey, season to taste, and cook until turkey and juices are well browned. Turn off stove top, and set mixture aside to cool slightly (about 5 minutes). Meanwhile, line a tray with flat, washed pieces of iceberg lettuce. Wraps can be small or large, depending on the size of your lettuce leaves. Each “portion” should contain about 4 ounces of ground turkey. This dish pairs well with dark leafy green veggies like bok choy, kale, broccoli and spinach!
The results are so yummy! The robust flavors from the Paprika, luscious peppers and soy sauce satisfy your hunger, without making you succumb to a food coma. I love the idea of serving these in smaller portions as appetizers (perhaps substitute smaller Spinach leaves) to your party guests.