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We’re trying to eat less complex carbs in our house. Sandwiches have now become breadless (gasp!) and cookies are now raw almonds. Let me tell you, there are only so many things you can roll up in a piece of lettuce before you decide that a few extra pounds aren’t so bad. Enter the Thai lettuce wrap. They’re good. Really good. You won’t know you’re missing anything.

ImageThese are basically the same lettuce wraps that you’d get in some chain restaurants as an appetizer. However, I have made a few modifications. Most of those restaurant varieties use chicken that’s been cooked and chopped finely. That seems like a hassle to me. So I use a mix of ground turkey and ground pork. If you want to use chicken, be my guest. Another thing that bothers me about those recipes is that they use lots and lots of ingredients. I saw one that had over 20 ingredients! That’s way too many. I’ve tried to pare it down as much as possible without losing any of the flavors. It would also be very easy to make this dish gluten-free by using GF soy sauce and GF oyster sauce.

Thai Lettuce Wraps

  • 20 oz (1 1/4 lbs) ground turkey
  • 8 oz ground pork
  • 1 Tble oil
  • 4 oz mushrooms, chopped roughly
  • 1/3 cup low sodium soy sauce (see notes)
  • 1/4 cup oyster sauce
  • 4 green onions, minced
  • 2 garlic cloves, minced
  • 1 Tble ginger, minced
  • 1-2 tsp srirracha
  • 1 can water chestnuts, drained and chopped
  • 2 Tble cilantro, chopped
  • 2 Tble basil, chopped or basil oil
  • bibb or Boston lettuce, washed and pulled from the head into cups
  • lime wedges for garnish

Brown turkey and pork in oil in a large pan over medium heat. When meats are no longer pink, drain fat (if any) and return to pan. Add mushrooms, green onions, garlic and ginger. Cook 3-4 minutes until aromatic and onions and mushrooms are soft. Add soy sauce and oyster sauce. Mix well and continue cooking another 3 minutes. Add water chestnuts and srirracha. Finish with cilantro and basil or basil oil. Cook another minute. Serve in lettuce cups and garnish with a squeeze of lime.

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Notes:

  • It is extremely important to use low sodium soy sauce. If you use the regular soy sauce it will be too salty to eat. Trust me on this.
  • If you need more liquid after you have added the soy and oyster sauces, add 1/4 cup of water.
  • If you have not made the basil oil, I encourage you to do so immediately. This stuff will absolutely make this dish. It’s great on so many things. You’ll wonder how you lived without it for so long!

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This is the salad that I made for the chicken tikka masala. It would also be perfect with the lettuce wraps. Cucumbers and Thai food go together swimmingly. The cool of the cucumber takes the heat out of the wrap. Now there’s a dinner that will make it easy to be low-carb.

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