It’s that time of year when we’re all on the look-out for fresh and healthy meals. I had lettuce wraps at a restaurant recently and wanted to re-create them at home for a delicious, “clean-eating” lunch or dinner.
I used ground turkey in my version and specifically chose the Foster Farms Organic Ground Turkey that is California-raised, free-range and free from antibiotics (full disclosure: this is a sponsored post; all opinions are my own):
I made a fresh Mango Salsa to add brightness to this dish. I also included a peanut butter drizzle as an option for added depth of flavor:
Plus, in the depths of winter, we could all use a little more brightness, amiright? Not that I’m complaining, friends, as I am currently on vacation in Maui, Hawaii. It is so beautiful and WARM here; I feel so, so grateful to be here.
I’ve had quite a few fresh fruit salsas on this trip so far, and I plan to make some more when I get home to keep up with the tropical feel in my house.
Here’s my printable recipe:Print
Turkey Lettuce Wraps with Mango Salsa
I had lettuce wraps at a restaurant recently and wanted to re-create them at home for a delicious, “clean-eating” lunch or dinner.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: Paleo, Gluten-Free, Whole30
- 1 ripe mango
- ¼ medium red onion, minced
- ½ medium red bell pepper, chopped
- 2 medium limes, juiced
- 1 lb. Foster Farms Organic Ground Turkey
- ¼ teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 1 head of romaine lettuce
- 2 tablespoons smooth peanut butter at room temperature (optional, for serving on the side)
- First, make the salsa. Peel and cut the mango into bite-sized pieces. Place in a bowl with the minced red onion and red bell pepper. Pour in the lime juice and stir it all together. Let the salsa sit on the counter or in the fridge for at least 30 minutes so the flavors can combine.
- Next, heat a non-stick skillet over medium heat. Stir in the turkey and use a spatula to break it up so it cooks evenly. Add the cumin, dried oregano, salt, and pepper for seasoning. When the turkey is completely cooked, remove the skillet from the heat and cover with a lid to keep warm.
- At this point, you’ll want to get the lettuce ready for serving. Chop off the base of the romaine and carefully pull off 8-10 of the outer leaves, being careful not to tear them. Wash them gently and pat them dry.
- When you’re ready to assemble the lettuce cups, use a big serving spoon to fill the leaves with the cooked turkey, topping off each lettuce cup with some salsa. Serve the lettuce cups alongside the peanut butter as an optional topping.
This is such a satisfying meal, I hope you like it too!
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