These Turkey and Pepper Lettuce Wraps come together easily on the stovetop, are freezer friendly, and taste delicious, making for a refreshing summer time meal.
As I watch my kids carbo load by default, I am reminded (once again) that I need to up my game in the vegetable department. You would think that since we were getting vegetables delivered to us once every couple weeks, that we’d be filling half our plates with veg every night.
To be honest, I just wasn’t “dealing” with the produce box in a timely manner. Since I could never decide what came in the box, sometimes it was randomness that I really had to work to fit into our meal plans. I think I made a good decision in ending our subscription because now I can focus on choosing the basics that I know my kids love, like lettuce, peppers, carrots, cucumbers, broccoli, and cauliflower.
I know, those are totally inside, but if it gets my kids, particularly FishBoy10-almost11 to eat vegetables, then it will be worth it. He loves lettuce wraps, so this recipe fits right in with my half-our-plates-with-veg goal.
This recipe is so easy to make and it’s super summer-friendly. You can fix it quick on the stovetop to serve in 30 minutes or less. You can make it the morning of and reheat in the microwave. You can even make the filling in advance, chill, wrap, and freeze to reheat on another day.
I find the best ground turkey at Trader Joe’s; it’s got no additives or antibiotics, etc. You can also make this with ground beef or chicken.
The sauce is a tweak from one that my mom used to make. It’s got soy sauce and cornstarch, so it’s not technically Whole 30 or paleo, but if you check those ingredients’ labels, you can make it gluten-free.
Lettuce wraps are a cool supper. Seriously. They don’t make you feel hot, but they’re a little heartier than salad, making them perfect for the hot weather that’s coming. Just spoon your favorite fillings into lettuce or cabbage leaves.
You can also serve this mixture on hot cooked rice if you prefer.
- 20 oz ground turkey chicken, or beef
- 1 green bell pepper cored, seeded, and chopped
- 1 red bell pepper cored, seeded, and chopped
- 3 green onion chopped
- 2 tsp paprika
- 2 cloves garlic pressed
- 1 cup vegetable broth or chicken or beef broth
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 head butter lettuce or napa cabbage leaves, for serving
- rice (cooked) for serving optional
- In a large nonstick skillet, cook the ground meat until it’s no longer pink, breaking up the chunks with a wooden spoon. This should take about seven minutes.
- Add the peppers and green onions, and continue cooking until they are tender, about three minutes.
- Season the mixture with the paprika and garlic. Stir to combine.
- In a small cup combine the broth, soy sauce, and cornstarch. Blend well and add this mixture to the skillet. Simmer until the sauce is thickened, about five minutes.
- Serve the meat mixture with lettuce leaves and rice, if desired.
- The meat mixture can be cooled and stored in an airtight container or freezer bag. Chill completely and then store in the freezer for up to 2 months. Thaw and reheat until hot to serve.
Nutritional values are approximate and are based on using lettuce wraps and 1/6 of the recipe. Refrigerate leftovers promptly and use within 4 days.
Make-ahead meals can make your month! Grab this month’s meal plans to take it easy and enjoy great home-cooked meals.